LOGIN / REGISTER

Yummy Plants: a vegan lifestyle website and community. We can help you start a vegan diet!

Yummy Plants 101. Love Life. Vegan. New Organic Tees from Yummy Plants!
Beanfields - Bean & Rice Chips
Get your Yummy Plants T-Shirts - Help Support FARM!
Help Yummy Plants by shopping at
VeganEssentials.com!

 

Vegan Recipe - Coconut Vegaroons

shared by Laura Theodore, the Jazzy Vegetarian

Vegan Recipe - Coconut Vegaroons

  • Prep Time : 20 minutes
  • Cook Time : 30 minutes
  • Servings : 24 cookies
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

This is a FABULOUS recipe for Passover – or anytime at all :)  Thanks to Laura Theordore, the Jazzy Vegetarian, for sharing this easy vegan recipe with us! Laura says, “Flaxseeds stand in for the egg whites in this recipe, while garbanzo flour helps to bind them. The result is a flawless macaroon that is egg-, dairy-, and gluten-free! Now that is jazzy.”

This recipe is from Jazzy Vegetarian Classics. Used by permission from Ben Bella Books.

Ingredients

2 tablespoons golden flaxseeds
¼ cup plus 1 tablespoon filtered or spring water
1 ⅓ cups raw unsweetened shredded dried coconut
½ cup plus 2 tablespoons brown sugar, sucanat or maple sugar
2 tablespoons garbanzo (chickpea) flour
⅛ teaspoon sea salt
1 ¼ teaspoons vanilla extract
2 tablespoons non-dairy milk

Preparation

1. Preheat the oven to 325 degrees F. Line a large baking sheet with unbleached parchment paper.

2. Put the flaxseeds in a high-performance blender or grain mill, and process into a very fine flour. Transfer to a small bowl. Stir in the water and whisk vigorously to combine. Let the flaxseed mixture stand for 10 minutes while prepping the rest of the ingredients.

3. Put the coconut, sugar, garbanzo flour, and salt in a large bowl, and stir with a dry whisk to combine. Add the flaxseed mixture, vanilla extract, and nondairy milk, and stir until well blended.

4. For each cookie, drop 1 heaping tablespoonful of the dough onto the lined baking sheet, with a cookie scoop or rounded spoon, spacing them about 1 inch apart. Flatten each macaroon slightly using a flat spatula. Bake for 15 minutes. Decrease the temperature to 300 degrees F and bake for 12 to 15 minutes, or until slightly golden brown.

5. Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes before transferring to a serving platter to cool completely. Store in an airtight container in the refrigerator, the cookies will keep for 4 days.

Let us know what you think of this easy vegan recipe: Coconut Vegaroons!

Leave a Reply

You must be logged in to post a comment. If you don't have an account, please register