Vegan Coconut Macaroons
Vegan Coconut Macaroons are so easy to make, irresistibly chewy with crisp edges and sweet coconut flavor. These delicious macaroons are shaped into nests and the addition of chocolate eggs makes them perfect for Easter.
Ingredients
- 280 gm Dessicated coconut
- 250 ml Coconut cream
- 75 ml Maple syrup
- 70 gm BRown sugar
- 100 gm GRound almonds
- 1 teaspoon Vanilla
- 130 gm Vegan chocolate mini eggs
Instructions
- Preheat oven to 180℃/350℉/Gas Mark 4 and line a baking sheet with parchment paper.
- The mixture should form a sticky consistency.
- Scoop out 2 tablespoons of the mixture at a time and form small balls. Make sure to pack tightly so that the macaroons do not fall apart while baking. Place the coconut macaroons on the baking sheet.
- Using a measuring spoon make hallows in the balls. Push the nests back together if there are cracks.
- Transfer the baking sheet to the oven and bake for 15 minutes, until lightly browned. When the macaroons are done baking, remove them from the oven and allow them to cool completely,
- Melt the chocolate in the microwave at 30 second intervals. Fill the hallows with chocolate and add 3 eggs to each