This recipe from the Artful Vegan cookbook makes 12 small cookies. You can double the recipe for more. To keep fresh I store them in the fridge or in a container on the counter in a cool place.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dessert
Servings: 12cookies
Author: Jenné
Ingredients
2tbsppeeled and shredded raw sweet potato
½cupunsweetenedshredded coconut
½cupwalnutsfinely chopped
¼cupsucanator raw cane sugar
Pinchof salt
2tbsprice flouror arrowroot flour or cornstarch
⅛tspEner-G egg replacer or potato starch
⅛tspmolasses
1½tspvanilla extract
1tspmelted coconut oil
¼cupboiling water
Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, {or aluminum foil shiny side down.}
Place the sweet potato, coconut, nuts, sucanat, salt, rice flour {or arrowroot}, and egg replacer in a bowl. Using your hands {or a fork}, toss well, making sure the potato does not lump up. Make a well in the center of the dry ingredients. In the well, place the molasses, vanilla, and coconut oil. Slowly add the boiling water to dissolve the molasses and soften the coconut oil. Still using your hands, mix until all of the ingredients are incorporated.
Using a spoon, drop about 2 tablespoons {I did 1 tablespoon} of the batter onto the baking sheet for each macaroon. Lightly press them down with the palm of your hand to flatten. Bake for 20 minutes, or until lightly brown. Let cool on the baking sheet, and then serve. Store in an airtight container for up to 5 days.