VEGAN PB&ME COCONUT & CHOCOLATE MACAROONS [RECIPE]

(Recipe inspired by and photos provided by Pumpkin & Peanut Butter)

INGREDIENTS:

  • 1/3 cup gluten free flour (I used oat flour)
  • 2 1/2 cups unsweetened shredded coconut flakes
  • 1/2 cup PB&Me
  • 3/4 cups full fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • optional: melted dark chocolate

INSTRUCTIONS:

      1. Preheat oven to 350 degree F. Line a baking sheet with parchment paper or spray lightly with oil.
      2. In a large bowl, mix together coconut milk, peanut butter, vanilla, sugar, and salt. Stir in the coconut and flour and mix until combined.
      3. Scoop tablespoons of batter onto a prepared baking sheet (or use a cookie scoop) and bake for 10-12 minutes.
      4. Can be stored in an airtight container at room temperature for up to 5 days.