vegan_coconut_chocolate_chip_macaroons
−Table of Contents
Gluten Free Vegan Coconut Chocolate Chip Macaroons
Ingredients
- 2 (11.25 oz.) can sweetened condensed coconut milk
- 2 (14 oz.) bags shredded coconut
- 4 c. chocolate baking chips
Directions
- Preheat oven to 350º F
- Mix together coconut chocolate chips in a large bowl. Pour in the condensed coconut milk and mix until dough is uniformly sticky.
- Combine condensed milk and caramel syrup in a large mixing cup. Pour into dry ingredients, stirring until dough is uniformly sticky.
- Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Bake for 12 min., rotating cookie sheets back-to-front and top-to-bottom halfway through. Cool on cookie sheets for 6 min. and then remove to wire rack to cool completely (cookies will be fragile until completely cool so be careful.
Source
- Young at Heart Mummy.com: Chocolate Pecan Coconut Cookies
Notes
- Can add 1 c. coarsely chopped pecans if you aren't trying to make them nut-free like I was
- If you don't want to make this vegan you can instead use 2 (14 oz.) cans of regular sweetened condensed milk as in the original recipe (however, I actually like it better with the coconut condensed milk – adds an extra layer of coconuty goodness)
- Yield: 105 cookies (160 calories per cookie)
vegan_coconut_chocolate_chip_macaroons.txt · Last modified: 2020/07/27 16:47 by 127.0.0.1