Vegan sweets? Yes, please!

I haven't always liked coconut, but I recently developed a taste for it. I never thought about making this recipe, but I stumbled upon the idea while making chocolate covered strawberries with coconut flakes. They were fantastic!

Coconut Macaroons
Ingredients:

• 1 cup nondairy milk ( if any less than 5 grams of fat, add 1 teaspoon vegetable oil)
• 1/4 cup vegan sugar or 2 tablespoons agave or maple syrup
• 1/4 teaspoon salt
• 2 tablespoons flour
• 1 teaspoon vanilla
• 2 cups sweetened or unsweetened shredded coconut
• 1/3 cup sugar, if using unsweetened coconut

Directions:

1. Preheat oven to 350 degrees F. Boil milk on medium high and add "sweetener" of choice and salt. Whisk in flour. Boil for about 2 minutes and lower the temperature to medium low. Cook until it is slightly thinner than pudding. (about 5 minutes or so)
2. Add the vanilla as soon as it's done boiling. Mix in the coconut and excess sugar if using.
3. Drop rounded teaspoons onto a cookie sheet. Bake for about 16 minutes or until golden.

Enjoy!

My photos:

Prep

Mixture

Out of the oven 20 minutes later. Drizzled in vegan chocolate and done!

Boys loved them!

Really, really loved them.

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