Coconut Almond Macaroons

This is just a quick “throw together” recipe, for when you’re in the mood for some coconut goodness, but don’t really want to go to a whole lot of effort. If we’d been wanting to go to a bit more effort, we would have used marshmallow-root water instead of soy milk, but weren’t in the mood to boil the root and let it cool before making the cookies. Next time….

Coconut Almond Macaroons:

• 2 cups unsweetened, shredded coconut
• 1 cup almonds, ground
• 3 Tbsp flaxseeds (linseeds), powdered
• 1 cup strong flour
• 2 tsp baking powder
• pinch salt
• soy milk, to hydrate (maybe 1 cup, maybe 2)

1. Mix dry ingredients together thoroughly
2. Add soymilk and stir until just combined
3. Spread on an oiled baking sheet
4. Divide into cookies using a spatula or bench scraper
5. Press an almond onto each cookie
6. Bake until dry
7. Remove to cooling rack
8. (Optional: toast in toaster oven the next day!)

This work is licensed under a
Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.