Today’s Vegan MoFo prompt is “quick, easy and delicious.” Are you a coconut person? I am!
I see you don’t look surprised to hear that.
Coconut macaroons! Coconut macaroons! This is a recipe by the one and only, the almighty goddess of alternative baking, Ricki Heller. If you’ve been reading my blog for a while, then you’ve seen me rave about Ricki’s recipes before, but this one I think is my favorite of all. I must warn you, these are one of the most addictive little treats I have ever had in my entire gluttonous life. “I’ll eat one,” I said. Ha! I’m not even going to tell you how many I ate as soon as they came out of the oven. I was like a greedy chipmunk stuffing food into my cheeks in preparation for the winter.
These tasty little morsels are made with nuts, coconut, and flax meal, and they are sweetened with agave and either coconut nectar or maple syrup. I used almond meal for my macaroons because I was too lazy to grind my own nuts. I didn’t have tahini, so I used cashew butter instead for mine. The cookbook version calls for Stevia, but I found they were already plenty sweet and delicious without it, so I skipped it. These coconut macaroons are from Ricki’s cookbook “Naturally Sweet & Gluten Free,” and you can also find the recipe over at Ricki’s blog.
The leaning tower of coconut macaroons! These really are quick, easy, and delicious. Some people will be happy to know that there is no coconut oil or coconut butter in these. Should we peek inside of one?
Speaking of sweet little things, here’s a picture of Dovey trying his best not to slide down the top of the bird feeder. Slippery stuff!
