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Vegan coconut macaroons

Our friends over at Foodies for Health were sweet enough to share this holiday-ready recipe with us. We love the option of dunking these coconut cuties in chocolate before bringing them to a bash or dishing them up to your besties at a gift swap. Chef Shannon says you can use egg whites instead of the egg replacer to make a non-vegan version. Either way, they’re gonna be good.

2 cups unsweetened shredded coconut
¼ cup agave nectar
2 tsp vanilla extract
2 tsp coconut oil
3 tsp ENER-G egg replacer (or 3 egg whites. Note: Eliminate water if you’re using egg whites)
6 tsp water
Pinch of sea salt
Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.  In a small bowl, create your faux egg mixture by mixing together the ENERG egg replacer and water. Mix until they are fully combined and you have a gummy texture.  

In a separate bowl combine your coconut, agave, coconut oil and vanilla. Add in your egg replacement mixture. You will have a sticky, thick mixture.  Roll tablespoons of the mixture in the palm of your (clean!) hands until you have a macaroon shape.  They should be circular on top and flat on the bottom.  Once you are done, bake the macaroons in the oven for 20 minutes or until golden brown on top.  

For extra deliciousness, dip your macaroons in melted chocolate and allow to cool. Enjoy!

Permission is granted by Foodies for Health LLC for the above Coconut Macaroon recipe to be published on  If you or any other party would like to use the recipe for any other purposes, Foodies for Health LLC must be contacted prior to use.

BY GL ON 12/22/2010 10:26:00 AM


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