Vegan and sugar free! I’m the kind of person who needs something sweet after dinner no. matter. what. It’s easy to overdose on sugar-packed sweets, at least for me, so I try to keep something around that I can eat into oblivion and not feel guilty because of it. There are so many ways to make healthy macaroons, but the raw varieties tend to overload on the nuts (almond flour, etc.) to the point you feel as if you’re gnawing into a nut only the size of a macaroon, which isn’t a bad thing, but it’s not what you asked for – a lot like picking up a glass of water only to realize at first chug that vodka is by no means water. There’s a time and place for everything, and when you want a macaroon, you want to taste a macaroon.
This recipe rounds the starchiness of the dried coconut with the creaminess of coconut milk. Sweetened with carob syrup, the macaroons bear a distinct, caramelized flavor. You could totally replace the carob syrup with maple syrup or honey and get a kicka$$ result, but why not try something new? Regardless, the coconut taste shines.
Coconut: is high in lauric acid, which is antiviral, antibacterial and antifungal as well as boosts the immune system, maintains a healthy weight, reduces the risk of heart disease, lowers cholesterol, improves conditions of those dealing with diabetes and chronic fatigue, improves Crohn’s, IBS and other digestive issues, increases metabolism, contributes to healthy thyroid function, boosts daily energy, rejuvenates the skin and prevents wrinkles.
Cook Time: 15-20 minutes
- 2 cups unsweetened, shredded coconut
- 1 cup coconut milk
- 3 tbsp carob syrup (or honey or maple syrup)
- 1 tsp vanilla extract
- 1/4 teaspoon salt
Bring all ingredients in a bowl and mix until thoroughly combined.
Shape bite-sized balls and place on parchment paper. This recipe makes between 15 and 20 balls, depending on how large your mouth is .
Bake at 350 degrees Fahrenheit for 15-20 minutes, or until golden brown.