In honor of finishing our nearly 2 month crazy eating schedule, I wanted to make these vegan coconut macaroon cookies. You can find the recipe on the Minimalist Baker blog here. Not only were these super easy to make but they are also low FODMAP so definitely give it a shot. Mine were definitely not as pretty as the Minimalist Baker's cookies, but they were still so yummy!
These cookies use only 5 ingredients, which I happened to have on hand so it really couldn't have been any easier!
3 cups of shredded unsweetened coconut
1/4 tsp of vanilla
Chocolate for dipping - *note that I used milk chocolate which makes this NON Vegan and NON FODMAP - simply replace with dark chocolate to make it either of those two, which is what is called for in the original recipe - basically I just wanted a pretty pop of pink on the bottom of my cookies
2 tbsps maple syrup (watch this if you are making it low FODMAP) and 1/2 tbsp coconut oil that needs to be melted
First used the food processor to turn the shredded coconut to a dough like consistency. Then added in maple syrup and vanilla and blended til just incorporated
The finished product is actually the consistency of a cookie dough
Scoop the dough into tbsp size balls with the flat side placed on a grease baking sheet. Brush the tops with the melted coconut oil
Cook at 350 degrees for 8 to 10 minutes. The original recipe has you dip the cookies into the melted chocolate but my cookies were too delicate, so I ended up just painting the bottoms with a spatula. Not the prettiest cookies, but definitely delicious! I made the mistake of using white peppermint chocolate instead of plain chocolate by accident but what a happy mistake it was! The peppermint actually worked beautifully with the coconut!
This was the result when I originally tried to dip my cookies, it crumbled in the chocolate! Live and learn.
Check out the Minimalist Baker's blog for the best and easiest recipes!