Author Notes
I created these for my vegan sister-in-law who would live on macaroons and coconut if that were possible. They are gluten-free, vegan, and chewy, and will be snatched up by your guests quicker than you can elaborate on any of their other qualities. The amaranth contrasts light nuttiness to the maple, vanilla, lemon, and coconut, providing these macaroons with a gorgeous flavor both basic and complex. —beyondcelery
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Ingredients
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3/4 cup
vanilla sugar
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1/2 cup
coconut milk
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2 tablespoons
maple syrup
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2 teaspoons
vanilla extract
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3/4 teaspoon
sea salt
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1-2 teaspoons
fresh lemon zest
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3 cups
unsweetened shredded coconut
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1/2 cup
sweet rice flour
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1/4 cup
amaranth flour
Directions
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Preheat oven to 350F. Mix together sugar, coconut milk, maple syrup, vanilla, lemon zest, and sea salt. Stir in coconut until well-coated. Add flours and mix very well, using your hands if needed. Mix until uniform.
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Using a 1-inch scoop or 1 Tbls measuring spoon, scoop macaroons into small domes, forming with your hands if needed. Be sure to pack the coconut mixture into the scoop hard or the macaroons may crumble later after baking.
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Arrange on cookie sheet closely together, but not touching. They grow only slightly. Bake about 15-20 minutes, rotating cookie sheet once halfway through. Macaroons are done when they're golden all over. Be careful not to burn the bottoms.
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Serve warm or room temperature. Store in an airtight container for up to 1 week.
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