Vegan Coconut Macaroons

Yesterday Kris had a Christmas cookie-baking party and I made vegan coconut macaroons using this recipe. They turned out pretty good!

We had so much fun at the party. We baked cookies and drank hot cider and made Christmas ornaments with lots of glitter. We got glitter all over the house. (Frosting too.) The only thing we ate the whole day was cookies, so we were all moaning and totally sick. After dark, we played cops and robbers with Jake, and it was so warm it felt like spring though the neighborhood sparkled with Christmas lights.

I’m reprinting the macaroon recipe below with my little changes:

Vegan Coconut Macaroons

Ingredients:

3 cups sweetened shredded coconut

1/2 cup powdered sugar

3/4 cup coconut milk

2 Tbls Ener-G egg replacer

2 tsp almond extract

Directions:

Mix the coconut and powdered sugar in a large bowl. Whip the egg replacer in the coconut milk and add to the coconut/sugar mixture, blending well. Mix in the almond extract. Make sure everything is well blended. Roll the “dough” into small balls and place on a cookie sheet lined with parchment paper. Bake at 325 degrees for 20 minutes.