Today I failed to verify ingredients with friends who have allergies in the house, and I used something I shouldn’t have in a treat I made them. I feel terrible, because I know better than to make assumptions.
Allergies are no joke, and if you aren’t used to accommodating them it can be intimidating to make goodies for folks that can’t eat certain foods. On that note, here is a tasty recipe for coconut macaroons, made without eggs or dairy – which makes them good for vegans or those with dairy allergies.
Vegan Macaroons (makes 12 cookies)
Oven to 350*F
1 cup coconut milk
4 Tbsp sugar
1/4 cup flour
1/4 tsp salt
1 tsp vanilla
2 1/2 cups shredded coconut, lightly packed
Put first four ingredients in a saucepan and heat over medium, just until it simmers and thickens like gravy. Remove from heat, stir in vanilla and coconut. Drop by rounded spoonfuls onto parchment paper lined cookie sheet; bake for 16 -20 minutes, or until light golden brown. Allow to cool on the pan undisturbed for ten minutes before moving / eating. These cookies are moist and chewy, a bit denser than traditional ones made with egg – but equally tasty!