nutritional information

Per Cookie:

  • Calories: 166
  • Protein: 2 g
  • Total Fat: 12 g
  • Saturated Fat: 6 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 23 mg
  • Fiber: 2 g
  • Sugar: - g
Vegan

Macaroons

Makes 30

These cookies are soft, chewy and packed with coconut, walnuts and oats. They are the perfect choice to serve with tea or coffee after dinner.
  • 3 ¼ cups unsweetened, shredded coconut
  • 1 ½ cups walnuts (9 oz.)
  • 1 ⅓ cups rolled oats
  • ¼ tsp. salt
  • 2 Tbs. vegetable oil
  • ⅓ cup barley malt
  • ⅔ cup pure maple syrup
  • 2 Tbs. vanilla extract
  1. Preheat oven to 350°F. Spread 2 1/2 cups coconut and walnuts on separate baking sheets. Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes. Bake walnuts until lightly toasted, 8 to 10 minutes. Set toasted coconut and walnuts aside; keep separate.
  2. Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Lightly brush two baking sheets with oil or line with parchment paper; set aside.
  3. Put oats in a food processor and pulse on/off 6 times. Transfer oats to large bowl and add toasted coconut and salt. In food processor, process walnuts to a paste. Add oil, barley malt, maple syrup and vanilla and process until blended and smooth. Add wet ingredients to dry and mix well.
  4. Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut. Place cookies on prepared baking sheets, spacing 2 inches apart. Bake until bottoms are lightly browned, about 15 minutes. (Don’t overcook; macaroons should be moist and chewy.) Transfer cookies to wire racks to cool.
December 2001

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