One of my favorite things about coconut is how its simplicity doesn't yearn to be enhanced, combined and built up amongst other ingredients to really shine; its gloriously rich and warm flavors are substantial enough without much else. In this vegan coconut macaroon recipe I chose to showcase coconut with just a touch of brown rice syrup and vanilla extract so the coconut does most of the talking. Coconut is perfectly happy if you are in the paring mood however. If you're feeling so inclined, a drizzle of melted chocolate will bring these to the next level.
1 cup sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup
2 teaspoons vanilla extract
1 teaspoon salt
3 cups shredded coconut, unsweetened
¾ cup all-purpose flour
Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.
Add the all-purpose flour to the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you'll probably need to mix it with your hands. Continue mixing until the dough is well mixed.
Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 3 months.
Makes about 20 Vegan Coconut Macaroons.