Friday, 14 February 2014


I've been getting really lazy with my blogging lately. But I'm kind of of the opinion that the people want food and recipes, not banter. Correct me if I'm wrong people!

1 cup of organic sugar
1/2 cup of unsweetened almond milk
2 tbsp of agave syrup
2 tsp organic vanilla 
1 tsp salt
3 cups shredded unsweetened coconut
3/4 cup organic flour 

Preheat oven to 350 and line a cookie sheet with parchment paper. Mix first 5 ingredients in a bowl. Then add coconut and mix well. Lastly, mix in flour and then use an ice cream scoop to transfer onto baking sheet. Bake for 10-15 minutes depending on the size of your ice cream scoop but watch closely because they can burn quickly. 

When they're almost done, take about 1/4 cup of vegan chocolate chips and 1/2 tbsp of coconut oil and melt over double boiler or in microwave. Transfer to a piping bag (or ziplock with the corner cut) and drizzle over macaroon. 

Let cool for 15 minutes and enjoy! 

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