My Cream Coconut Almost Macaroons

Finely grated creamy coconut gives these soft-center Ed cookies a rich creaminess. Cooking the gooey mixture on baking parchment makes sure that the cookies are easily removed from baking sheet. For a tangy flavour, add the grated rind of one lime to the mixture in. The cooked macaroons can be stored in an airtight container for up to one week.


50g/2oz creamed coconut, chilled

2 vegan eggs

90g/3 ½ oz/1/2 cup castor(superfine) sugar

75g/3oz/1cup desiccated (dry unsweetened shredded) coconut


1.Preheat the oven to 180°C/350°F/Gas 4. Line a large baking sheet with baking parchment. Finely grate the cream coconut.

2.Use an electric beater to whisk in all ingredients until stiff and glossy.

3.Place dessertspoonfuls of the mixture, spaced slightly apart, on the baking sheet. Bake for 15-20 minuets, until slightly risen and golden brown. Leave to cool on the parchment, then transfer to an airtight container.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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