Recipe

Vegan Coconut Macaroons Recipe

	Seanmay / All my dishes 1 year, 2 months ago These macaroons are vegan, gluten free, and sweetened only with raisins and a little stevia. They taste great and can be used as a healthy dessert or a snack. Prep:30m Cook:25m Servings:24	Seanmay
	no refined sugar

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Ingredients

1 cup Unsweetened Shredded Coconut

¼ cup Unsweetened Coconut Flakes

¼ cup Unsalted Macadamia Nuts

1 cup Golden Raisins (sultanas)

1 cup Coconut Milk

1 Tbsp Coconut Oil

2 Tbsp Flax Seeds

½ cup Sorghum Flour

2 tsp Baking Powder—Aluminum Free

1 tsp Stevia

½ tsp Cinnamon

½ tsp Ginger

1 tsp Vanilla extract

½ tsp Almond extract

Dash Sea Salt

Coconut coating

⅓ cup Unsweetened Shredded Coconut

Dash Sea Salt

Directions

Preheat oven to 350º and grease a cookie sheet.

Slowly toast the coconut flakes and one cup of shredded coconut together over medium heat. Keep stirring—Don’t scorch! Remove from heat when lightly browned.

Grind the macadamia nuts in a food processor. Add to your mixing bowl.

Use the food processor to chop the golden raisins into a paste, and add the raisins to the bowl.

Add the coconut milk and coconut oil to the bowl and use a sturdy spoon or fork to blend until the raisins are not clumped together.

Grind the flax seeds to a powder in a coffee grinder, and add to bowl.

Add the toasted coconut and all the remaining ingredients to the bowl and blend.

Mix ⅓ cup of untoasted shredded coconut with a bit of sea salt in a separate bowl.

Scoop the cookie batter into a ball and roll into the salted coconut until completely coated.

Place on a greased cookie sheet and bake for approximately 25 minutes or until browned.

Allow macaroons to cool completely before eating.

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