Coconut Macaroon Cookies {Vegan}
Ingredients
- 1/8 C Unsweetened Canned Coconut Milk
- 1/4 Tbl Agave Syrup
- 1/4 Tbl Cornstarch
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 3/4 C Unsweetened Shredded Coconut
- **This recipe makes about a dozen or so 1" cookies. It can easily be doubled or even tripled**
Instructions
- Preheat oven to 350 degrees.
- In a medium saucepan, combine the coconut milk, agave syrup and cornstarch whisking over low heat until thickened. About 2-3 minutes. Stir frequently.
- Add vanilla, salt and coconut. Stir until well combined.
- Using a 1" cookie scoop, drop onto a silpat or parchment lined cookie sheet about 2" apart. Bake for 20-25 minutes or until edges are golden brown and set. Allow to cool completely on a wire rack.
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