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  • 3 cups desiccated coconut, unsweetened
  •  cup silvered almonds
  •  cup oats flour (gluten-free)*
  • 1 pinch salt
  • 1 cup coconut milk
  •  cup agave syrup
  • 2 teaspoons vanilla essence
  • 1 cup dark chocolate, chopped


  • Preheat oven @180°C (350°F). Line the baking tray with baking sheet. Set aside
  • In a big bowl, combine coconut, almonds, oats flour and salt.
  • Pour in coconut milk, agave syrup and vanila essence. Fold the mixture with a spatula to fully combine (careful not to overmix)
  • Using an ice cream scooper, scoop the dough onto a lined baking sheet.
  • Bake @180°C for 20-30 minutes
  • Keep the distance of minimum 2 inches between cookies and the edges of the pan so cookies can spread evenly.
  • Let the macaroon cool on the wire rack
  • Meanwhile, place the dark chocolate in a microwave safe bowl and microwave it until melted, stir after every few seconds to prevent overheating.
  • Dip the macaroons in the melted chocolate one at a time and set aside
  • Repeat the same process with the remaining macaroons. Place the macaroons in the refrigerator for 10 minutes to set.


*Grind quick oats in a blender until fine powder
Recipe loosely adapted from simple-veganista.com
By thevegandiary