I love coconut! About a year ago, I fell in love with a macaroon recipe that I’ve made for several parties and it’s always the first cookie to be gobbled up. A definite crowd pleaser. Many people have asked me for the recipe and it’s been doing the rounds around our community. One friend who works in liquor distribution even made a spiked variation which she presented to their Malibu Rum representative. The original source of the recipe claims that it won her a 1st place Blue Ribbon at her state fair and I believe her!
Unfortunately,the original recipe is extremely sugary and I think that one of the days that I baked it (and sampled it) pretty much caused my highest blood sugar spike ever. Not so good. But with inspiration from Elana’s Pantry and her fabulous sugar-free gluten-free vegan Coconut Cream Frosting recipe, I’ve come up with a new recipe of my own.
Vegan Sugar-Free Macaroons (and gluten-free too!)
Yields 24 good sized macaroons.
1 cup coconut milk
1 cup agave nectar
pinch of sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 teaspoon coconut extract
1/3 cup coconut flour
3 cups unsweetened shredded coconut