These vegan coconut cookies make a delicious treat and look beautiful in a cookie box to give to friends and family!
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a mixing bowl, combine all ingredients. It will be slightly liquid.
Microwave for about 1 minute or until the mixture thickens enough to be scooped and formed into cookies. You can alternatively use the stove to heat the batter in a small pot.
Shape the batter into 14 equal cookies, and place on a baking sheet. The batter will be quite sticky. Wet hands with a small amount of water if the batter sticks too much.
Bake for 15 minutes, or until lightly browned. Remove from oven and let cool completely.
Melt semi-sweet chocolate in a small bowl in the microwave for 1 minute at a time until melted. Dip the bottom of each macaroon in the chocolate and place on parchment paper until the chocolate is hardened.
*To make this recipe vegan, use dairy-free milk alternative and dairy-free chocolate
*To make this recipe gluten-free, use gluten-free flour or almond flour.
