Coconut Ginger Macaroons

These coconut ginger macaroons are yummy and super balancing for Pitta and Vata. The addition of candied ginger and cardamom makes them an excellent digestive.

Equipment Needed

Non-stick cookie sheet

Measuring spoons/cups

Mixing bowl

Ingredients

1 ½ cups Unsweetened shredded coconut

1 ½ cups Unsweetened chopped coconut

1/8 cup chopped dried fruits (I like apricots or currants)- (optional)

6 tsp. “Egg Replacer” powder (or you can use two egg whites)

½ cup Coconut milk

¼-½ cup Sucanat or white sugar (depending on how sweet you like

¼ cup of crystalized candied ginger

½ tsp. Cardamom, ground

½ tsp. Vanilla extract

¼ tsp. Salt

Spray release for cooking sheet pan (I like coconut spray)

Directions

1. Dice the candied ginger and/or apricots into very small dice, set aside

2. Chop 1 ½ cups of coconut into fine consistency

3. Measure out the coconut milk into the bowl.

4. Add the vanilla extract to the above and mix.

5. Sprinkle the “Egg Replacer” onto the coconut milk and mix.

6. Add sugar and salt, cardamom and mix.

7. Mix the two coconut types into a mixture and mix thoroughly.

8. Spray the cookie sheet with the spray release.

9. Using a teaspoon, measure the macaroons and place them on the cookie sheet.

10. Bake at 325 degrees for 30 minutes or until golden on top.