Egg Free/Dairy Free Gingerbread Coconut Macaroons
The texture of these is a bit more cake-like than traditional macaroons, but the flavor is identical! You're sure to love these gingerbread coconut macaroons as an addition to your holiday cookie tray.
Servings: 30 cookies
Calories: 68kcal
Ingredients
- 1 cup full fat coconut milk
- 4 tablespoons honey or raw sugar if using raw sugar, add 1 tablespoon of water
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 tablespoons almond or cashew flour
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 cups unsweetened shredded coconut my favorite brand is this one
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, salt, and spices.
- Add the flour and stir until well mixed.
- Heat the mixture to a full boil, turn down the heat and simmer for about two minutes or until thickened.
- Remove from heat and stir in the vanilla and coconut. (I sometimes add another ½ cup of coconut if the texture needs more. The brand of coconut milk you use can affect the texture.)
- Using a 1-inch cookie scoop, firmly pack coconut mixture into the cookie scoop. Carefully remove from the scoop and place 1" to 2" apart on a cookie sheet. Do not use a piping bag for these cookies. They need to be handled with care.
- Bake for 14-16 minutes. The macaroons should be a nice golden brown.
- Let them cool on the cookie sheet for about 5 minutes then transfer to a cooling rack.
Notes
*I purchase spices through Mountain Rose Herbs or the Frontier brand which can be found on Amazon.