Print Recipe
Egg-free Coconut Macaroons
Coconut is a great source of manganese and dietary fiber. One ounce of shredded coconut contains 18% of the Daily Value (DV) of dietary fiber and 38% of the DV of manganese.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts, Sweets
Sensitivity Dairy Free, Gluten Free
Special Diet Elimination Diet, Vegan
Servings
macaroons
Ingredients
Course Desserts, Sweets
Sensitivity Dairy Free, Gluten Free
Special Diet Elimination Diet, Vegan
Servings
macaroons
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300 degrees F and lightly grease a cookie sheet with coconut oil.
  2. Combine the tapioca flour and rice milk in a small saucepan and mix thoroughly. Add the coconut oil and rice syrup. Heat up these ingredients, stirring constantly, until well combined and thickened into a sauce. Add the vanilla extract.
  3. Place the shredded coconut in a large bowl and add the liquid mixture. Mix well.
  4. Spoon out the mixture by dollops onto the cookie sheet and form them into round mounds with your fingers.
  5. Bake for 15-20 minutes until the tips are slightly brown.
Recipe Notes

Recipe adapted from http://www.mynewroots.org/site/2010/12/solstice-sweets-and-a-holiday-menu-2/, retrieved Sept 2013.

COVID-19 updates: We are open and accepting new patients! We offer 100% of our appointments via Telehealth to keep you healthy, safe and at home.

Pin It on Pinterest