Print

Vegan Keto Coconut Macaroons

Vegan + Keto - these tasty little coconut macaroons are the perfect way to end your passover seder. Free of sugar & egg-white these cookies won't crash blood sugar levels or cause breakouts! 

Ingredients

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Make your cookie batter by combining the coconut cream, monk fruit or honey and vanilla in a small sauce pan on the stove top and heat gently until the coconut cream breaks down and the monk fruit and vanilla are well incorporated into the mixture. Pour the warm coconut cream over your coconut flakes in a large bowl and mix well. Scoop out 2 tbs of the coconut mixture and place on a cookie sheet 1 inch apart (tip: make sure you pack your little macaroon mounds well so they don't fall apart, I find 1 - 2 cookies from every batch will break apart in the cooking process regardless of how well I pack them, use these to top oatmeal or chia puddings). Bake in oven for 20 minutes or until golden.

Meanwhile warm the coconut oil and chocolate chips on the stove over low heat until melted then drizzle the chocolate on top of the macaroons and finish with some flakey sea salt. Let cool for 10 - 20 minutes before handling them.

Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/vegan-keto-coconut-macaroons/