You aren’t tired of delicious, sugar-free, vegan cookie recipes yet are you?
Good, because I’m not tired of baking them. 🙂
As you know we are cookie-crazy around here! This is a cookie recipe that we especially love. I personally love anything with peanut butter, oats or coconut (or all three). The great thing about this recipe is that you can make these cookies either regular coconut macaroons or chocolate coconut macaroons. We love these cookies in both forms and really can’t decide which is better, so when I make this recipe I always make a dozen of them using 1/4 cup of cocoa powder for chocolate macaroons as well.
Make them for yourself and decide which is better. I guarantee that it won’t be easy. 😉
Soft Coconut Macaroon Cookies
A soft and decadent coconut macaroon cookie made with pure maple syrup and whole wheat flour. Make them chocolate by adding cocoa powder or leave them simple coconut macaroons, either way they are sure to be loved by anyone who tastes them!
Makes 2 dozen cookies
- 1 (400 ml) can coconut milk
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla
- 2 tablespoons tapioca starch
- 1/2 cup whole wheat flour
- 3 cups medium unsweetened shredded coconut
- 1/2 cup cocoa powder (if making chocolate macaroons)
Preheat the oven to 350°F and line two baking sheet with parchment paper. Heat the coconut milk, maple syrup and vanilla in a saucepan on medium-high heat, whisking continuously until hot. Add the tapioca starch and whole wheat flour and continue to whisk until the mixture is smooth and has thickened. Remove from heat and add the cocoa powder (if making chocolate macaroons) and shredded coconut. Allow to cool a while before rolling the mixture into tablespoon-size balls between your hands. Place the balls onto the baking sheet and flatten down slightly with the palm of your hand. Bake for 12-14 minutes, until very lightly browned. Allow to cool completely before removing from the pan.