These macaroons are both vegan and parve, and as juicy as they get, thanks to the use of condensed coconut milk.
Two-ingredient coconut macaroons (vegan and parve)
Course: Cakes and cookies, dessertCuisine: Israeli, Jewish, ItalianDifficulty: Easy12
large macaroons15
minutes25
minutes40
minutesThis recipe is egg-free and parve. It is very juicy thanks to the condensed coconut milk.
If you do not need the recipe to be either vegan or parve, just use regular condensed milk instead.
Condensed coconut milk is kosher, but currently there is no “kosher for passover” certified version for it.
Not all sweetened condensed milk are equal, and some melt during the baking time. I use Let’s do Organic brand (available online and at some Whole Foods supermarkets) and it works really well. If you’re trying another brand, you can first test by baking one macaroon and see if it keeps its shape. If it doesn’t, you can add a more of the shredded coconut (up to 1/2 cup) to help it keep its shape.
To make the macaroons colorful, add natural coloring powders, about a tablespoon per recipe, such as from Suncore Foods company.
INGREDIENTS
14 oz. sweetened shredded coconut
7.4 oz. condensed coconut milk (preferable Let’s do Organic brand from Whole Foods. see note above)
4 oz. vegan or parve semi-sweet chocolate (optional)
DIRECTIONS
- Line a baking sheet with parchment paper.
- Put coconut and condensed coconut milk in a large bowl and use your hands to mix it well.
- Use an ice cream scoop to make 12 large macaroons* (see note below) and arrange on prepared baking sheet. Place baking sheet in the fridge for 1 hour.
- Oven to 350 degrees.
- Bake for 25 minutes, rotating the pan mid way, until macaroons are brownish and crispy on the outside. cool on a cooling rack without touching the macaroon (at this stage they break up easily) until they cool down completely.
- Melt the chocolate in a small bowl in the microwave and dip the top of each macaroon in it. Let chocolate set (you can put the tray in the fridge for 20 minutes or so to expedite the process.) keep in a sealed container at room temperature up to a week.
Notes
- *if you prefer to bake smaller macaroons, use a small ice cream scoop or two tablespoons to create 24 1″ macaroons. Bake in 375 degrees (higher temperature than for the large ones) for about 15 minutes.
Hi! Can these be made ahead and frozen? Thank you!