Let me start by saying I am not a baker. I don't enjoy baking and that is largely because it requires following directions to a tee (something I am not at all good at) and partly because I don't have a sweet tooth so I rarely eat what I make.
I saw these macaroons on Selfish Vegan and they just looked too beautiful not to try. I will admit mine are not quite as pretty, probably because I could not find golden flaxseed meal and used the plain 'ol kind. Nonetheless, the flavor is good and my kids enjoyed making them with me this afternoon.
I did change the recipe a bit to use coconut instead of soy milk. I just don't like soy milk. I find the coconut milk works better as a non dairy milk replacement and it doesn't have that distinct flavor that I object to in soy milk. Plus it is rather thick. And, next time I think I will try coconut extract instead of almond extract. After all you can never have too much coconut flavor!
1 1/2 cups unsweetened shredded coconut
1/2 cup raw turbinado sugar
1/4 cup coconut milk (not canned, the refrigerated type)
1 tbsp flaxseed meal
1 tbsp chia seeds
1 tbsp brown rice syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
6 tbsp all purpose flour
Dark chocolate (make sure you read the label as not all dark chocolates are vegan)
Preheat the oven to 350 degrees. In a bowl mix the sugar, coconut milk, flaxseed meal, chia seeds, brown rice syrup, vanilla and almost extracts and salt. Add the shredded coconut and flour. Stir until incorporated. Using a small cookie scoop or your hands place in balls onto a parchment lined cookie sheet. Bake at 350 degrees for 15-19 minutes or until they start to turn golden brown on the top. Allow to cool completely.
In a double boiler melt the chocolate over medium heat stirring constantly until smooth. Dip macaroons in melted chocolate and put them back on the parchment paper to cool.