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Vegan Coconut Macaroons Mattie

Written by Mattie    
 
4.5 (24)
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Vegan Coconut Macaroons

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.

Find more Coconut recipes on Veganbaking.net

Vegan Coconut Macaroon Recipe

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

1) Mix the flavor building ingredients

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.

2) Build the dough

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.

3) Form the dough into balls

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. It's important to note that these macaroons don't flatten during baking. So if you prefer your macaroons as balls, leave them intact on the baking sheet in ball form. If you prefer them flat, make sure to flatten them accordingly.

4) Bake the coconut macaroons to perfection

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.
This recipe makes about 20 Vegan Coconut Macaroons.


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Mattie! I have to say I was shocked when I read one of your replies to another commenter. You spoke of why you use white, granulated sugar. But as a vegan recipe provider (maybe you aren't personally a vegan?), you must know most white (refined) sugar has been processed with bone char. I would say this would cause white sugar to be a non-vegan ingredient. And regardless of whether or not all sugars are basically same on the molecular scale. . . . .many have been processed (or not) in a way that makes them appropriate for vegans. Coconut sugar also has a low glycemic index which will at least offer a "free-er" ride :)

"Regarding sugar: cane sugar, white sugar, beet sugar, turbinado sugar, muscovado sugar, raw sugar, etc are all basically the same on the molecular scale; about 50% glucose and 50% fructose. This is why I call for white granulated sugar in most of my baking recipes. There really is no such thing as a free ride when it comes to sweeteners. It's important to just enjoy everything in moderation. Good luck!"
Rating 
 
1.0
Reviewed by Jodie October 15, 2014

SUGAR SHOCK

Mattie! I have to say I was shocked when I read one of your replies to another commenter. You spoke of why you use white, granulated sugar. But as a vegan recipe provider (maybe you aren't personally a vegan?), you must know most white (refined) sugar has been processed with bone char. I would say this would cause white sugar to be a non-vegan ingredient. And regardless of whether or not all sugars are basically same on the molecular scale. . . . .many have been processed (or not) in a way that makes them appropriate for vegans. Coconut sugar also has a low glycemic index which will at least offer a "free-er" ride :)

"Regarding sugar: cane sugar, white sugar, beet sugar, turbinado sugar, muscovado sugar, raw sugar, etc are all basically the same on the molecular scale; about 50% glucose and 50% fructose. This is why I call for white granulated sugar in most of my baking recipes. There really is no such thing as a free ride when it comes to sweeteners. It's important to just enjoy everything in moderation. Good luck!"

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These are amazing!
I made the mixture and put some in the oven to test them out. They were a little bit runny (I didn't measure out the ingredients exactly...oops) and they spread a bit on the oven tray but not so much that they mixed together. I decided to add some more flour to the rest of the mixture and they turned out great! They're not as pretty as the ones in the picture as I'm not the most artistic or delicate person in the world, but overall a great recipe!
Rating 
 
5.0
Fallella Reviewed by Fallella July 04, 2014
Top 100 Reviewer  -   View all my reviews (1)

YUM!

These are amazing!
I made the mixture and put some in the oven to test them out. They were a little bit runny (I didn't measure out the ingredients exactly...oops) and they spread a bit on the oven tray but not so much that they mixed together. I decided to add some more flour to the rest of the mixture and they turned out great! They're not as pretty as the ones in the picture as I'm not the most artistic or delicate person in the world, but overall a great recipe!

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the mix was SO loose. I double-checked all of my measurements, then added more flour and they ran all over the place. Tossed the whole thing and started over. Still too loose, couldn't even cook them! I tried adding another 2 cups of flour just to get the dough to hold together. That kind of worked, but wow, what did I do wrong? I cooked them for more than 20 min and they are not at all cooked. No one would eat these :(
Rating 
 
1.0
coco_parsifal Reviewed by coco_parsifal May 07, 2014
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Oh boy, what a wreck

the mix was SO loose. I double-checked all of my measurements, then added more flour and they ran all over the place. Tossed the whole thing and started over. Still too loose, couldn't even cook them! I tried adding another 2 cups of flour just to get the dough to hold together. That kind of worked, but wow, what did I do wrong? I cooked them for more than 20 min and they are not at all cooked. No one would eat these :(

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Thank you for this simple and delicious recipe. My husband was wistfully wanting coconut macaroons but thinking they were off limits (since we've only recently changed to a vegan diet). Of course the first thing I do is Google "vegan coconut macaroons", and here you were. I chose this among others partly because most of the ingredients were handy. I halved the recipe, subbed agave syrup for the brown rice syrup, and used half-half vanilla and coconut extract.

After 10 minutes in the oven, I noticed the bottoms browning but the exterior still pretty light. After a total of 13 minutes on conventional bake, I switched the oven to the broil setting and let it go for another few minutes and plucking them out to cool just when their exteriors turned toasty golden-brown.

Delicious! Thanks again!

Rating 
 
5.0
Reviewed by MJ February 25, 2014

Kitchen tested, husband approved

Thank you for this simple and delicious recipe. My husband was wistfully wanting coconut macaroons but thinking they were off limits (since we've only recently changed to a vegan diet). Of course the first thing I do is Google "vegan coconut macaroons", and here you were. I chose this among others partly because most of the ingredients were handy. I halved the recipe, subbed agave syrup for the brown rice syrup, and used half-half vanilla and coconut extract.

After 10 minutes in the oven, I noticed the bottoms browning but the exterior still pretty light. After a total of 13 minutes on conventional bake, I switched the oven to the broil setting and let it go for another few minutes and plucking them out to cool just when their exteriors turned toasty golden-brown.

Delicious! Thanks again!

Owner's reply

So happy the macaroons got husband approved MJ! Yes, the bottoms can brown a little but who doesn't like a little more toasted coconut? Silicone baking sheets tend to reduce this in these macaroons. I also suspect that reducing baking time to 325F and baking a little longer would also reduce the bottom browning. I'll be sure to update the recipe if this proves suitable after testing. Thanks for sharing!

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i haven't made these YET but definitely going to tomorrow. i always read reviews before overtaking a new recipe and love how you have so many positive comments :) i am curious what your thoughts are on using agave syrup instead of the rice syrup? also, i never use salt (whatever the amount) or white sugar and am wondering how cane sugar might work as a replacement?
thanks :)
Rating 
 
5.0
steph Reviewed by steph February 02, 2014
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These sound DELICIOUS!!

i haven't made these YET but definitely going to tomorrow. i always read reviews before overtaking a new recipe and love how you have so many positive comments :) i am curious what your thoughts are on using agave syrup instead of the rice syrup? also, i never use salt (whatever the amount) or white sugar and am wondering how cane sugar might work as a replacement?
thanks :)

Owner's reply

FYI, I just updated my reply to change the word "sucrose" to "glucose". So glad your'e interested in the Coconut Macaroons steph! You should be able to use agave syrup in place of brown rice syrup in this recipe. Brown rice syrup contributes more flavor but is more difficult to find.

I don't recommend making these without salt. Salt is not bad for you in small amounts. All animals, including us depend on it in order to function. It's just important to not get overloaded with it. Regarding sugar: cane sugar, white sugar, beet sugar, turbinado sugar, muscovado sugar, raw sugar, etc are all basically the same on the molecular scale; about 50% glucose and 50% fructose. This is why I call for white granulated sugar in most of my baking recipes. There really is no such thing as a free ride when it comes to sweeteners. It's important to just enjoy everything in moderation. Good luck!

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I have tried this recipe exactly as it is written and it was good but yesterday I was out of regular sugar so I substituted confectioners sugar 1 3/4 cups. I also used extra thick coconut milk & honey (instead of the brown rice syrup). They turned out GREAT and taste like coconut pie filling.
Instead of using parchment paper I have been lightly spraying the pan with cooking spray.
Rating 
 
5.0
DJ103 Reviewed by DJ103 January 10, 2014
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recipe altered with no problem

I have tried this recipe exactly as it is written and it was good but yesterday I was out of regular sugar so I substituted confectioners sugar 1 3/4 cups. I also used extra thick coconut milk & honey (instead of the brown rice syrup). They turned out GREAT and taste like coconut pie filling.
Instead of using parchment paper I have been lightly spraying the pan with cooking spray.

Owner's reply

So glad the Coconut Macaroons turned out so well in this awesome-sounding incarnation DJ103! Thanks for sharing!

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I am making these for Christmas tomorrow and having trouble with the dough. It is too moist, after adding an additional ⅓ cup of flour, the mixture is still sticky. I put 3 "test" balls in the oven and increased the time by 2 minute increments to 14 minutes finally. They are golden on the bottom, surface is still very white. I used the brown rice syrup, soy milk, 2 tsp total of extract, so no additional liquid was added. The only thing I can think of is the flour I used: King Arthur White Whole Wheat Flour. Could that be it? The good news is that they TASTE delicious! I know there is a difference in hard and soft wheat made into flour, maybe next time just regular unbleached is in order. Now off to bake the rest off, melt some Callebaut dark chocolate to dip them in......
Rating 
 
5.0
PeggyW Reviewed by PeggyW December 24, 2013
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They are delicious, but not a stiff dough as you d

I am making these for Christmas tomorrow and having trouble with the dough. It is too moist, after adding an additional ⅓ cup of flour, the mixture is still sticky. I put 3 "test" balls in the oven and increased the time by 2 minute increments to 14 minutes finally. They are golden on the bottom, surface is still very white. I used the brown rice syrup, soy milk, 2 tsp total of extract, so no additional liquid was added. The only thing I can think of is the flour I used: King Arthur White Whole Wheat Flour. Could that be it? The good news is that they TASTE delicious! I know there is a difference in hard and soft wheat made into flour, maybe next time just regular unbleached is in order. Now off to bake the rest off, melt some Callebaut dark chocolate to dip them in......

Owner's reply

Hi PeggyW. That's great you were able to make the Coconut Macaroons taste great despite your dough issues. The dough is super sticky and moist by design but if it was excessively sticky, I don't know if the white whole wheat played a major role. 3/4 of a cup shouldn't be enough to make drastic changes in dough texture. Theoretically, whole wheat (including white whole wheat) should absorb slightly less water than all-purpose due to the ground endosperm in all-purpose flour being displaced by bran husks in whole wheat flour. Glad you were still able to make it work though!

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I made the recipe exactly as above and they came out amazing! I would have been making macaroons all the time had I known how easy they are to make - and they are one of my husband's favorites : )
Rating 
 
5.0
ritathepita Reviewed by ritathepita October 20, 2013
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Soooo Good!!!

I made the recipe exactly as above and they came out amazing! I would have been making macaroons all the time had I known how easy they are to make - and they are one of my husband's favorites : )

Owner's reply

So glad these macaroons worked out so well for you ritathepita! Yes, they're so easy to make it's almost dangerous;)

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Just made these. I used one third of the portions (live alone so its just my tummy). I used powdered coconut (not flour) as I only had that, and soy milk. they didn't puff but i flattened them so they are crunchy but soft inside possible because of fine pieces of coconut rather than shreds. Overall great to satisfy my sweet tooth and super easy to make and bake. Matt you're THE man.
Rating 
 
4.0
Reviewed by rabeah August 14, 2013

Yumm

Just made these. I used one third of the portions (live alone so its just my tummy). I used powdered coconut (not flour) as I only had that, and soy milk. they didn't puff but i flattened them so they are crunchy but soft inside possible because of fine pieces of coconut rather than shreds. Overall great to satisfy my sweet tooth and super easy to make and bake. Matt you're THE man.

Owner's reply

Thanks so much rabeah! Making a smaller amount is a great idea. Sometimes I quickly tell myself "let's just eat all these to get them off the table so I don't eat them" and then think, whoops, I shouldn't have done that! This solves that;)

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I used un sweetened almond milk, instead of brown rice syrup I used agave nectar, instead of 3/4c flour I used 1/2c whole wheat flour! They turned out AMAZING!!!!
Rating 
 
5.0
Reviewed by Charlee August 12, 2013

Delicious!!!

I used un sweetened almond milk, instead of brown rice syrup I used agave nectar, instead of 3/4c flour I used 1/2c whole wheat flour! They turned out AMAZING!!!!

Owner's reply

So glad these macaroons worked out for you Charlee! Thanks for sharing!

Was this review helpful to you? 
Mattie, I think something must have gone wrong for me. I used coconut milk (which made the cookies a little TOO coconut-y for me, if anyone is wondering, but it was all I had). I also halved the amount of sugar and salt, and used maple syrup in place of brown rice syrup.

After 10 minutes in the oven the balls were still ball-shaped (I wasn't sure if I was supposed to press them flat?) and they taste pretty raw although the bottoms are browned. They don't look anything like the golden, crispy cookies pictured! Do you think one of my changes made a difference?
Rating 
 
4.0
Reviewed by Naadia August 12, 2013

Mattie, I think something must have gone wrong for me. I used coconut milk (which made the cookies a little TOO coconut-y for me, if anyone is wondering, but it was all I had). I also halved the amount of sugar and salt, and used maple syrup in place of brown rice syrup.

After 10 minutes in the oven the balls were still ball-shaped (I wasn't sure if I was supposed to press them flat?) and they taste pretty raw although the bottoms are browned. They don't look anything like the golden, crispy cookies pictured! Do you think one of my changes made a difference?

Owner's reply

Hi Naadia! Too coconutty?! How is that possible?! Kidding! I just updated the recipe in Step 3 to make it clear that the macaroons (and many baked items with large amounts of coconut) don't flatten considerably during baking. So if you prefer them in ball form, leave them in ball form and if you prefer them flat, flatten them accordingly. The picture was uploaded by a user who chose to flatten them, hence the flat macaroons there.

As for them being raw inside and browned on the bottom, it's difficult to tell why this happened but it's probably related to the sugar being halved and/or the maple syrup being substituted. Maple syrup in a macaroon sounds like a great idea. Thanks for sharing!

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I made them with brown sugar instead of white sugar, and because I didn't have the brown rice syrup I used some maple syrup. Instead of the non-dairy milk I put some water in them because I didn't have any soy or almond milk at the time... I baked them for about 15 minutes and they turned out better than I expected!!
Thanks so much for the recipe!
Rating 
 
5.0
LeoHauser Reviewed by LeoHauser April 23, 2013
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Great

I made them with brown sugar instead of white sugar, and because I didn't have the brown rice syrup I used some maple syrup. Instead of the non-dairy milk I put some water in them because I didn't have any soy or almond milk at the time... I baked them for about 15 minutes and they turned out better than I expected!!
Thanks so much for the recipe!

Owner's reply

So glad these worked out so well for you even with the substitutions. Thanks for sharing LeoHauser!

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loved these my whole family loved them too especially my husband, but i was wondering can i make them bigger? and if possible for how long and how much temperature in da oven ?
Rating 
 
5.0
Reviewed by Joanna December 26, 2012

can i make them bigger?

loved these my whole family loved them too especially my husband, but i was wondering can i make them bigger? and if possible for how long and how much temperature in da oven ?

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I'm thinking about adding pineapple in some form or another. Would the acidity mess up how well they form up into a ball? thanks.
Reviewed by Goodtimes December 11, 2012

I'm thinking about adding pineapple in some form or another. Would the acidity mess up how well they form up into a ball? thanks.

Owner's reply

Hi Goodtime! If you use dried pineapple you should be fine. Fresh/wet pineapple may add a little too much water content as they bake. Coconut and pineapple would be a great combination in these!

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I really liked the recipe but there is one thing I'll change next time (because I WILL make them again !!). It is the amount of salt. There is far too much to my taste. It might be because I never use much salt but I thought it was far too salty. So next time I'll just put a wee bit of it, if any at all. But very good cookies anyway !!
Rating 
 
4.0
Reviewed by Aurélie November 25, 2012

I really liked the recipe but there is one thing I'll change next time (because I WILL make them again !!). It is the amount of salt. There is far too much to my taste. It might be because I never use much salt but I thought it was far too salty. So next time I'll just put a wee bit of it, if any at all. But very good cookies anyway !!

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I substituted agave syrup for the rice syrup,
and instead of 2 tsp vanilla I used 1 tsp vanilla and 1 tsp rosewater. Amazing!
Rating 
 
5.0
Reviewed by Nirvana Klein November 17, 2012

Slight Variation = Super fragrant

I substituted agave syrup for the rice syrup,
and instead of 2 tsp vanilla I used 1 tsp vanilla and 1 tsp rosewater. Amazing!

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So am I supposed to leave out the cookies for 1 week before I can eat them? or...
- They taste great. Thanks to you I can enjoy these great cookies.
Rating 
 
5.0
Reviewed by Michael June 12, 2012

tasting good

So am I supposed to leave out the cookies for 1 week before I can eat them? or...
- They taste great. Thanks to you I can enjoy these great cookies.

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Made these and they were great. Needed to add a little more flour to help the dough form. I too added the almond essence and left out the syrup. They have great texture and a sweet enough. Thanks!
Rating 
 
5.0
Reviewed by Roz May 22, 2012

Lovely! Even my non vegan man said so!!!

Made these and they were great. Needed to add a little more flour to help the dough form. I too added the almond essence and left out the syrup. They have great texture and a sweet enough. Thanks!

Owner's reply

So glad these worked out for you Roz! Almond extract sounds perfect, especially in place of the brown rice syrup!

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Hello again - I tried these today, and found them delicious, though sweeter than I would prefer. The recipe doesn't specify unsweetened or sweetened coconut, and I used sweetened.
Reviewed by Cindy December 23, 2011

Sweetened or unsweetened coconut?

Hello again - I tried these today, and found them delicious, though sweeter than I would prefer. The recipe doesn't specify unsweetened or sweetened coconut, and I used sweetened.

Owner's reply

Hi Cindy,

I just updated the recipe on all my macaroon recipes to specify unsweetened shredded coconut. Thanks for bringing this to my attention!

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Forgot to mention that I left out the brown rice syrup on accident & will leave it out from now on as that might make them too sweet. I used unsweetened coconut and All Purpose Gluten Free Flour.
Rating 
 
5.0
Reviewed by Kim December 04, 2011

These were yummy! - Addt'l info

Forgot to mention that I left out the brown rice syrup on accident & will leave it out from now on as that might make them too sweet. I used unsweetened coconut and All Purpose Gluten Free Flour.

Owner's reply

That's great that these worked with gluten-free flour Kim!

Was this review helpful to you? 
Made this for a group of vegans & they all loved them. I put some semi-sweet chocolate on the top. They now want me to make them for a vegan fund raiser! Thank you for this great recipe.
Rating 
 
5.0
Reviewed by Kim December 04, 2011

These were yummy!

Made this for a group of vegans & they all loved them. I put some semi-sweet chocolate on the top. They now want me to make them for a vegan fund raiser! Thank you for this great recipe.

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Hi Mattie can you please advise if these would freeze and if so for how long would you think?
Looking at making these for a guest at my wedding who is vegan, planning on serving it with mango sorbet.
Reviewed by Samanthajkellie November 14, 2011

To freeze or not to freeze

Hi Mattie can you please advise if these would freeze and if so for how long would you think?
Looking at making these for a guest at my wedding who is vegan, planning on serving it with mango sorbet.

Owner's reply

Hi Samanthajkellie, you should be able to freeze these macaroons for up to a few weeks but I recommend heating them in the oven for 350F for 5 minutes or so once they've been completely thawed out and just before serving to "crisp up" the crispy outer layers. Good luck!

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MATTIE: THE MACAROONS I SUGGESTED CONTAIN NO SUGAR, NO NON-DAIRY MILK AND NO FLOUR. THIS IS NOT TO SUGGEST THEY CONTAIN NO FLAVOUR.
hrbdoctr Reviewed by hrbdoctr September 18, 2011
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MATTIE: THE MACAROONS I SUGGESTED CONTAIN NO SUGAR, NO NON-DAIRY MILK AND NO FLOUR. THIS IS NOT TO SUGGEST THEY CONTAIN NO FLAVOUR.

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MATTIE: ONE CUP OF SUGAR?!!!!!!! HMMMM....CHECK OUT THE TWO MACAROON RECIPES I SUGGESTED. NEITHER OF THEM USE SUGAR.
hrbdoctr Reviewed by hrbdoctr September 18, 2011
Last updated: September 18, 2011
Top 50 Reviewer  -   View all my reviews (3)

MATTIE: ONE CUP OF SUGAR?!!!!!!! HMMMM....CHECK OUT THE TWO MACAROON RECIPES I SUGGESTED. NEITHER OF THEM USE SUGAR.

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My three year old son and I enjoyed making these macaroons. Having read the reviews, I was a little worried about the macaroons not keeping shape, so added a little arrowroot powder, just incase. We decorated them with melted dark chocolate, to make them a real treat for my son who is allergic to most things! It's great to find good recipes for my little man to enjoy. Thanks JD
Rating 
 
5.0
Reviewed by Jewel September 15, 2011

Tasty Macaroons

My three year old son and I enjoyed making these macaroons. Having read the reviews, I was a little worried about the macaroons not keeping shape, so added a little arrowroot powder, just incase. We decorated them with melted dark chocolate, to make them a real treat for my son who is allergic to most things! It's great to find good recipes for my little man to enjoy. Thanks JD

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These aren't anything like macaroons, but they sure are delicious. I used sweetened coconut, but next time I'll definitely use unsweetened. I also didn't have rice syrup, so I used corn syrup and that probably sweetened it a whole lot more.
Reviewed by Vegomaniac June 23, 2011

These aren't anything like macaroons, but they sure are delicious. I used sweetened coconut, but next time I'll definitely use unsweetened. I also didn't have rice syrup, so I used corn syrup and that probably sweetened it a whole lot more.

Owner's reply

Hi Vegomaniac, glad these worked out for you!

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i made these for new year's party at a friend's house. they turned out great! i do think that they could use a bit more flour just so that they are denser and bake faster and hold the shape better while baking. i'm going to experiment with it a bit next time!
Rating 
 
5.0
silverXlibra Reviewed by silverXlibra January 03, 2011
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great recipe!

i made these for new year's party at a friend's house. they turned out great! i do think that they could use a bit more flour just so that they are denser and bake faster and hold the shape better while baking. i'm going to experiment with it a bit next time!

Owner's reply

Hi silverXlibra, glad these worked out for you! Let me know how they turn out if you make them again with a little more flour. I developed this recipe about 8 years ago (!) and I can't remember why I went with that specific amount initially. I do seem to remember them holding their shape pretty well though. Thanks for the input!

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I've made these twice now and they're very easy and delicious. The second time I did 1 tsp of vanilla and 1 tsp of almond extract, since I really missed that almond flavor in the first attempt. I'm still experimenting with a way to do a vegan chocolate striping on them, but these are definitely a hit either way.
Rating 
 
4.0
Reviewed by nuwavemomma December 08, 2010

Adding these to my holiday repertoire!

I've made these twice now and they're very easy and delicious. The second time I did 1 tsp of vanilla and 1 tsp of almond extract, since I really missed that almond flavor in the first attempt. I'm still experimenting with a way to do a vegan chocolate striping on them, but these are definitely a hit either way.

Owner's reply

Hi nuwavemomma,

The almond extract and chocolate striping is a great idea! I recommend melting chocolate then putting it in a plastic condiment bottle with a nozzle. Then you can easily and accurately stripe it on the macaroons with minimal mess.

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After making these for myself, and loving them, I made them for many non-vegan members of my family as Xmas presents and I got an incredible amount of rave reviews, without even fishing for them! I also made a gluten-free version, substituting the A.P. flour for gluten-free A.P. flour and they turned out great, even though I was skeptical as I tasted the batter before they cooked. After the fact, they tasted much sweeter. Thanks!!!!
Rating 
 
5.0
Reviewed by greenteacher January 09, 2010

So so yummy

After making these for myself, and loving them, I made them for many non-vegan members of my family as Xmas presents and I got an incredible amount of rave reviews, without even fishing for them! I also made a gluten-free version, substituting the A.P. flour for gluten-free A.P. flour and they turned out great, even though I was skeptical as I tasted the batter before they cooked. After the fact, they tasted much sweeter. Thanks!!!!

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Love it. After I let it sit at room temperature for about an hour, the sweetness was intense but it was not overwhelming. My friends loved them. It's great for group parties.
Rating 
 
5.0
Reviewed by Veggie101 October 06, 2009

Great recipe!

Love it. After I let it sit at room temperature for about an hour, the sweetness was intense but it was not overwhelming. My friends loved them. It's great for group parties.

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