I was at Jimbo's Natural foods grocer the other day and I had never tried anything from their bakery. After standing there asking questions about the ingredients, making sure I don't eat anything that I am allergic/intolerant to, I decided to try the vegan coconut cookie ball. I was surprised when I saw that it had carrots in it. As a matter of fact, I think the tag may have read vegan macaroon. Anyhow, I bought a couple. It tasted.....well not as good as it looked. It was not sweet or moist. It was dry and pretty much lacked flavor. So I decided to try my hand at it. I must say it took a few tries to get it to taste how I like it, sweet and coco nutty. So here is my version of the coconut macaroon:
Preparation: Preheat oven to 350 degrees
Ingredients:
1 cup Unsweetened coconut shreds
1cup Brown Rice Flour
1 cup of shredded organic carrot (I shredded one large carrot)
1/2 cup powdered sugar (I used the corn starch free powdered sugar it has tapioca starch instead)
1/2 cup vegan butter/margarine ( I used half coconut spread by earth balance and half vegetable shortening)
Optional: extra coconut shreds for coating
Directions: Mix all ingredients in a ball until well combine. Make balls. Roll balls in coconut shreds and bake. Bake cookies on parchment paper on cookie sheet at 350 degrees for 20-25 minutes.
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