Kristy whips up delicious fare at Keepin It Kind. She whips up a whole lot of delicious comfort food from Tacos, Sandwiches, Salads, Pizzas, casseroles, Amazing breakfasts and so much more. If you missed her most incredible creation for the Vegan chopped challenge, you can find the Sweet and Salty Ice cream layer cake with Balsamic Beet Sorbet, Mango Lassi Ice Cream, Salted Maple Caramel Crunch, Coconut Pound Cake layers here. This cake, this cake! gives you an insight into what else you can find on Kristy’s blog and how good vegan food can be!
Kristy is hosting an amazing Cookie Swap party all December! Lots of bloggers, lots of cookies, tons of holiday baking options. Thank you for having me over Kristy:).
Christmas used to be a smaller affair in India while growing up. The main celebrations were Diwali and other festivals during October/November. We had friends and neighbors who celebrated Christmas and always shared their goodies. After a load of sugar Indian sweets, December used to be about cookies, fruit cakes, short breads, Jam thumbprints and Macaroons. I didnt know of any other fancy holiday cookies till I started baking my own and looking around at the fun sugar high:) Can you imagine not knowing about gingerbread folk for about 20 years!
Mix in all wet ingredeints.
Scooped and ready to bake.
Coconut macaroons scream festive already. These macaroons have some dried cranberries and pistachios, my favorite combination, to take them to a whole new level. Easy, delicious and perfect right out of the oven.
More Cookies from my blog.
Happy holidays to everyone!
**Get the recipe on Kristy’s blog here!!** or below
Zesty Coconut Macaroons with Cranberries and Pistachios for Kristy's Cookie Party. Glutenfree Vegan Recipe
- 2 Tablespoons agave syrup
- 2 Tablespoons orange marmalade or orange zest and 2 Tablespoons agave/maple
- 2 Tablespoons ground raw sugar or sweetener of choice
- 2 Tablespoons coconut milk
- 1/8 teaspoon (0.13 teaspoon) sea salt
- 1/8 teaspoon (0.13 teaspoon) ginger powder optional
- 1 cup (85 g) dried coconut flakes
- 1/4 cup (39.5 g) brown rice flour or other flour of choice. I usually use spelt if not making gf
- 3/4 teaspoon (0.75 teaspoon) baking powder optional
- 1/4 cup (30.75 g) each or more of cranberries and chopped pistachios
- In a bowl, mix all the wet ingredients.
- Add in the dry and mix well.
- Chill dough for 15 minutes.
- (If the dough is very wet and squishy after chilling, add a bit more dry ingredients -coconut flakes and flour to make it into a slightly stiff but not dry dough)
- Using a scoop or Tablespoon measure, scoop out the mixture. Scoop it out so it gets tightly packed. Or press with your fingers before placing on parchment.
- Invert the scoop and tap to place on parchment.
- Dip the scoop in water before every scoop for less mess. or grease with oil after every 2-3 scoops.
- Bake at preheated 350 degrees F / 180ºc for 14-16 minutes depending on the size of the scoop until slightly golden.
- They burn very easily, so keep an eye after 14 minutes. Turn the sheet around at 14 minutes.
- Cool for 5 minutes, devour.