With the holidays right around the corner, the time to indulge is officially here. On that trip home for the holidays, you’ll want to surprise your loved ones — and delivering sweet treats is the best way to do it. These vegan coconut macarons are at the top of our to-do list this year — not only are they fast and easy to make, they require just seven ingredients. Among them is coconut: the key ingredient in our most popular shea butter that’s rich in fiber, healthy fats, and vitamin c. So, this Christmas, try passing these coconut snowball cookies around. They’re quick, simple, delicious, and yes — chock full of nutrients. 1-Bowl Vegan Coconut Snowball Cookies Ingredients 3 cups of shredded unsweetened coconut 1 ½ Tbsp. of coconut oil 3 Tbsp. of maple syrup 1 ½ Tbsp. of aquafaba (also known as chickpea brine, you can find this at your local health foods store) A pinch of sea salt 1/2 tsp. of vanilla extract 1 Tbsp. of cornstarch Recipe Preheat your oven to 190 degrees celsius and line a baking sheet with parchment paper. Pour the coconut flakes into your food processor and blend for about a minute, until the coconut flakes start clumping together. When you squeeze some of the coconut in between your fingers, it should stick together like a gritty loose dough, the texture of wet sand.
Add coconut oil, maple syrup, aquafaba, salt, and vanilla to the mix and blend for 20 seconds to combine. Add the cornstarch and pulse several times to combine until a wet dough has formed.
Scoop out into 1 ½ Tbsp. mounds and gently transfer onto your parchment-lined baking sheet, leaving a little room in between each cookie.
Bake for 13 to 15 minutes, or until the tops of the cookies are lightly golden brown and the bottoms appear golden brown. They should puff up a little while baking, too.
Let cool on the pan for 10 minutes, then gently transfer to a plate or cooling rack to cool completely. For an optional kick of flavor, you could also dip these in vegan dark chocolate sauce.
These cookies are best enjoyed at room temperature, so feel free to leave them out to serve at your next holiday party or family dinner. Leftovers can be frozen for up to a month.
Recipe adapted from Minimalist Baker.