Whether it’s a side effect of giving up dairy and relying more on cashews and coconuts or the maturing of my palette, I’m all for coconut these days. So it was only natural that I tried my hand at macaroons. Spoiler alert – nailed it. Traditionally, macaroons contain sweetened condensed milk and eggs. But to keep mine vegan friendly, I skipped the eggs altogether and sweetened them with maple syrup! This simple swap kept them naturally sweetened and still seriously delicious. Another perk? These are easy to make! Just 30 minutes from start to finish, and it all starts with blending your base ingredients in a blender or food processor. Once you have your base sweetened and the consistency of a dough, scoop out Tablespoon-size amounts and arrange them on a greased baking sheet. Then, bake away! These little guys brown up quickly, caramelizing the underside and giving a slight crust to the outside, while keeping the centers tender. And the last (and perhaps most important) step – the dark chocolate dip! These macaroons are legit! They’re: ChocolatyCoconuttyPerfectly sweetVanilla-infusedCrisp on the outsideTender on the insideNaturally sweetened& Perfect for spring While these may not be as fluffy as traditional macaroons (due to the lack of eggs), the flavor is spot on and I actually prefer the slightly dense texture. So much coconutty goodness happening here. And I’m happy to report that they’re husband approved – a big perk in my books. If you make these macaroons, please let us know! Leave a comment and rate it. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!
