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Sweet Potato Pecan Macaroons
Don't miss the
video
I made making these delicious vegan macaroons! Adapted from the Millennium Restaurant cookbook,
The Artful Vegan
.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Dessert
Servings:
24
cookies
Author:
Jenné
Ingredients
1/4
cup
peeled and shredded sweet potato
1
cup
unsweetened
shredded coconut
1
cup
pecans
coarsely chopped
1/2
cup
raw cane sugar
Pinch
of salt
1/4
cup
rice flour
{or arrowroot flour}
1/4
tsp
egg replacer
1/4
tsp
dark molasses
3
tsp
pure vanilla extract
2
tsp
coconut oil
2
tbsp-¼ cup boiling water
Instructions
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Place the sweet potato, coconut, nuts, sugar, salt, rice flour {or arrowroot}, and egg replacer in a bowl.
Stir well, and be sure the potato does not lump up.
Make a well in the center of the dry ingredients, and add the molasses, vanilla, and coconut oil.
Stir with a fork until all of the ingredients are incorporated. Add 2 tbsp of the water to help hold it together; more if the batter is dry.
Using a spoon, drop about 2 tablespoons {I did 1 tablespoon} of the batter onto the baking sheet for each macaroon.
Bake for 15 minutes, or until lightly brown. Let cool on the baking sheet, and then serve.
Store in an airtight container for up to 5 days.