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Ginger Macaroons (Vegan)

Updated: Dec 28, 2019




The addition of candied ginger gives them a very delicious flavor and this recipe is very easy to assemble and bake.


Equipment Needed

Non-stick cookie sheet

Mixing bowl


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

Ingredients

2 cups unsweetened shredded coconut

2 cups unsweetened chopped coconut

3 Tablespoons “Egg Replacer” powder (or you can use 3 egg whites)

1 cup coconut crème

2 tablespoons Coconut Oil

1/2 cup organic sucanat sugar (or use whatever dry sweetener you prefer)

1 cup of crystalized candied ginger

1 teaspoon of powder ginger

1 teaspoon Vanilla extract

1 teaspoon Salt

Spray release for cooking sheet pan


Procedure

Measure out the coconut milk into the bowl.

Add the vanilla extract to above, mix.

Sprinkle the “Egg Replacer” onto the coconut milk, mix.

Chop the candied ginger in very small pieces.

Add sugar and salt, mix.

Mix the candied ginger, sugar and two types of coconut into the mixture, mix thoroughly.

Spray the cookie sheet with the spray release.

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

Mix the candied ginger, sugar and two types of coconut into the mixture, mix thoroughly.

The addition of candied ginger gives them a very delicious flavor and this recipe is very easy to assemble and bake.



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