Springtime brings with it all kinds of seasonal treats, including the well-loved coconut macaroon cookie. We’ve created a simple vegan version of this springtime favorite that’s easy to make and enjoy. This recipe is great to make with your kids, or if you want a quick coconut fix that tastes just as delicious as the original. We hope you enjoy this spring-inspired recipe.
2 ½ cups unsweetened coconut shreds (can be found in the bulk section)
¾ cup sweetened condensed coconut milk
1 tsp vanilla extract
Preheat your oven to 350°F.
Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, add your coconut shreds and sweetened condensed coconut milk. Stir to combine. If the mixture is too dry, add more sweetened condensed coconut milk a tablespoon at a time. The mixture should be sticky but not wet when it’s ready to be formed into cookies.
Add your vanilla extract and stir to combine.
Using a tablespoon measure or a cookie scoop, measure out 1 ½ inch balls and put them on the cookie sheet 1 inch apart from each other.
Once you’ve finished measuring out the macaroons, form them into firm balls by pressing them together in your hands. Set them back down on the cookie sheet as you finish each cookie.
Bake for 15 minutes, or until the edges and tops of the macaroons begin to turn a light golden brown.
Allow them to cool on the baking sheet for an hour to set. If you move them before they’ve set, they will crumble apart.
Serve and enjoy!