I made these bite-sized cookies for girls' night last week and they were snapped up fast. This recipe makes 9-10 macaroons, but you might want to double it if you're entertaining more than a few dainty ladies (or if you have a vicious sweet tooth.)
What you'll need:
- 1/2 cup turbinado sugar*
- 1 1/2 cups shredded coconut
- 1/2 cup whole wheat flour
- 1/4 cup vanilla almond or coconut (or other non-dairy) milk
- Vanilla extract
- 1/2 cup nondairy chocolate chips**
*Huh? Turbinado sugar is a raw brown sugar that has been partially processed to the point where only the surface molasses has been melted off. It has a mild flavor.
**You can use regular chocolate chips if you don't care about keeping this recipe vegan.
How to make them:
Preheat your oven to 350 degrees.
Mix the sugar, shredded coconut, and whole wheat flour in a bowl.
Add your nondairy milk and a splash of vanilla.
Mix everything together and shape into balls.
Bake on a non-stick cookie sheet for 10-15 minutes, until light brown. Let cool 10 minutes.
Heat up your chocolate chips in a pan and drizzle it over your macaroons, or dip for a neater presentation.
Try not to eat the whole batch. I dare you.
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