Have you heard of Living Without Magazine?
It’s genius. The magazine is a fricking mecca for those with allergies or food sensitivities – they can transform anything from trouble to allergen-free deliciousness. (For the record, Living Without is not sponsoring this post, I just really enjoy their recipes.)
I signed up for Living Without’s free recipe newsletter and was super excited when a recipe for gluten-free, dairy-free and egg-free macaroons appeared in my inbox.
I love macaroons, but they’re definitely not an easy recipe to adapt. I’ve long prepared mine with sweetened condensed milk and didn’t think anything else could sub in for its gooey lusciousness.
Enter thick, full-fat coconut milk. I wish I’d thought of it first.
These macaroons tasted incredibly light and sweet, very more-ish. Though coconut is a healthy fat, you will need to restrain yourself since there is so much coconut goodness in here.
If you want to make these extra decadent, dip the tops in chocolate. That’s in the original recipe, but I didn’t have any chocolate on hand so I left it out. I’m used to naked macaroons, anyway!
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Gluten-free, Dairy-free, Egg-free Coconut Macaroons
From Living Without Magazine
1 cup unsweetened coconut milk (not light)
⅓ cup honey or agave nectar
2 tsp pure vanilla extract
¼ cup potato starch
3 cups unsweetened medium or finely shredded coconut
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
In a medium bowl, blend coconut milk, honey and vanilla until well combined. Add potato starch a little at a time, beating to combine. Fold in the coconut.
Drop batter by level tablespoons onto prepared baking sheet at least half an inch apart. Using your fingers or the back of two soup spoons, press each mound of batter upward into a cone-like shape.
Bake in preheated oven on center rack until firm and lightly golden, about 20 to 24 minutes. Cool before eating. Store in the refrigerator.