Pre-veganism, I would eat any macaroons I could get my hands on – and I’m talking the proper, Scottish-style coconut macaroons here, not the equally delicious French macaron.
As the key ingredient in these amazing little coconut treats is egg whites, meaning that it seems quite difficult for the vegan baker to make them. Well, that’s not true! It turns out that rice flour (or any flour for that matter), agave nectar (or honey, if you’re vegetarian) and a tiny bit of oil combine to make that gooey texture that makes macaroons so melty-good.
AND they’re actually super simple to make! 20 minutes and these are ready to eat! HOORAY!
(Makes 10 macaroons)
1 cup shredded coconut
3/4 cup coconut milk
2 tbsp rice flour
1 tbsp agave nectar / honey if you’re not vegan
1 tbsp canola oil / melted coconut oil
Preheat the oven to 200 degrees Celsius
Combine all ingredients together in a bowl
Divide the mixture into 10-12 balls and place on a greased baking tray
Bake for 10 minutes then remove from the oven and allow to cool
The great thing is that these aren’t even that bad for you. They’re free of processed sugars, gluten-free, vegan and contain some nice, useful fats for your body – so it doesn’t matter if you sit down and eat 4 in one go, as I have just done.
Interestingly, these were originally made from left over potatoes! You could probably still get away with that now, but I shudder to think how much sugar you’d have to put in to make them sweet enough!