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MMMMMMMMMMMMMMacaroons! (V)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Your Vegan Kitchen


List of Ingredients




1 Cup Agave or Honey
1 Cup Tahini
½ Cup Soy Milk
1 teaspoon Coconut Extract
1 teaspoon Vanilla Extract
½ Cup Rolled GF Oats, Buckwheat or Quinoa
1½ Packages Shredded Coconut (sulfite free)



Recipe



Add together the Agave or Honey, Tahini and Soy Milk.

Add the Coconut and Vanilla Extracts, Oats and Coconut.

Stir until absorbed.

Continue to add coconut until the batter will accept no more.

Using an ice cream scoop, portion the macaroons on a parchment covered cookie sheet.

Bake at 300º for ten to twelve minutes until the coconut is
golden.

Remove to a cooling rack.