Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Review Detail

 
Vegan Coconut Macaroons
Vegan Cookie Recipes
Written by Mattie    
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
Top 100 Reviewer  -   View all my reviews (1)

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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