Coconut Macaroons

Coconut Macaroons

• 4 C Shredded Coconut (unsweetened)
• 1 C Okara
• 1/4 C Xylitol
• 3/4 C Sugar
• 6 Tbsp Flour
• 2 Tbsp Coconut Cream Powder
• 3 C Boiling Water
• 1 C Shredded Marshmallow Root
• 1/4 C Candied Ginger, chopped
• 3 Tbsp Flax Seeds
• 1 Tbsp Baking Powder
• 1/4 tsp Salt
• 1/4 tsp Almond Extract
• 1 tsp Vanilla Extract

Add marshmallow root to boiling water and boil for 5 minutes, stirring constantly. Strain out the resulting green goo and discard fibrous remains. Grind flax seeds and add them to the green goo, along with the remainder of the wet ingredients plus the coconut cream powder. Add sugars if you haven’t already, followed by the remainder of the ingredients. Order isn’t important so much as getting in the baking powder towards the end. There’s no gluten formation here, so don’t worry about overmixing.

Form into spoon-shaped cookies using spoons. Forming is important, as these won’t melt or smooth out at all, but will retain their shape, just puffed up a bit.

Bake at 425°F for 20 minutes on a silicone baking sheet, until very slightly browned.

If you don’t have Okara … well, modify. For those of you who don’t know, Okara is the fiber-filled left-overs from making tofu, and is fabulous stuff. We wrote it up Here, but Makiko is where you’ll get the real info on the process.

Despite having no fat and being completely vegan, these cookies are tender and chewy, largely due to the marshmallow root, we think. They take a bit of chewing, due to all of the fiber, but as you chew you get more and more of the marshmallow flavor. They’re truly unique.

Now, this recipe is our own, so go ahead and make it but … well, understand that our feelings of proprietary greed have been at war with our desire to share, and the spirit of the season has caused this lapse, so don’t abuse it.

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