Simple Coconut Macaroons (Vegan/GF

• Vegan
• Gluten free

• Canned Goods

  • 1/2 cup Coconut milk, from a can or freshly homemade full fat

• Condiments

  • 1/2 tsp Stevia extract, pure

• Baking & Spices

  • 2 tbsp Coconut sugar or palm sugar
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 2 cups Coconut, Unsweetened organic

Found on lightorangebean.com

Description

Ingredients

• 2 cups shredded unsweetened organic coconut
• ½ cup coconut milk (full fat from a can or freshly homemade), lukewarm
• 2 teaspoons coconut oil, soft but not liquid
• ¼ cup cornstarch
• ¼ teaspoon salt
• ½ teaspoon pure stevia extract powder (“Now” brand)
• 1 teaspoon vanilla extract
• 2 tablespoons coconut sugar or palm sugar

Directions

• Preheat oven at 375 °F and line a metal baking sheet with parchment paper.
• Mix all ingredients together.
• Gently scoop 1 tablespoon of the coconut mix and carefully drop on the prepared baking sheet. Use a small cookie scoop (1 tablespoon) if necessary.
• Bake on the middle rack for 20 minutes or until the edges and bottom are slightly brown.
• Bump up your oven to its highest temperature and bake for 3 minutes or until the coconut macaroons are golden brown.
• Cool completely on a cooling rack and serve.