Can’t bake? Don’t worry! We’ve got you covered with these Mini Coconut Macaroons!
1 1/4 cup desiccated coconut
1 tbsp plain (all-purpose) flour
1/2 cup soy (or other all-plant) milk
1/4 cup maple syrup
1 tsp vanilla extract
Generous pinch salt
Pinch chilli powder
8 squares of suitable-for-vegan dark chocolate, melted (optional)
1. Preheat oven to 180C, and line a baking tray with a silicone mat or baking parchment.
2. In a saucepan, simmer the coconut, flour, soy milk, maple syrup, vanilla, salt and chilli powder very gently until the coconut has absorbed the liquid, stirring often.
3. Take heaped teaspoons of the mix and with wet hands roll them into balls. Place the balls on the baking tray and bake for about 12-15 minutes or until golden on top.
4. Drizzle with the melted chocolate, if using, and allow to cool fully on a wire rack before enjoying.