Zesty Coconut Macaroons with Cranberries and Pistachios for Kristy's Cookie Party. Glutenfree Vegan Recipe
These Coconut Macaroons are super easy, have Orange Zest, cranberries and pistachios. Vegan Gluten-free Recipe
Servings: 16
Ingredients
Wet
- 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 sea salt
- 1/8 teaspoon ginger powder optional
Dry
- 1 cup dried coconut flakes
- 1/4 cup brown rice flour or other flour of choice. I usually use spelt if not making gf
- 3/4 teaspoon baking powder optional
- 1/4 cup each or more of cranberries and chopped pistachios
Instructions
- 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.
Notes
Nutritional values based on one serving
Nutrition
Calories: 71kcal | Carbohydrates: 10g | Fat: 3g | Saturated Fat: 3g | Sodium: 23mg | Potassium: 54mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.2mg