Zesty Coconut Macaroons with Cranberries and Pistachios for Kristy’s Cookie Party. Glutenfree Vegan Recipe

Ingredients

Wet

• 2 Tablespoons agave syrup
• 2 Tablespoons orange marmalade, or orange zest and 2 Tablespoons agave/maple
• 2 Tablespoons ground raw sugar, or sweetener of choice
• 2 Tablespoons coconut milk
• 1/8 teaspoon sea salt
• 1/8 teaspoon ginger powder, optional

Dry

• 1 cup dried coconut flakes
• 1/4 cup brown rice flour, or other flour of choice. I usually use spelt if not making gf
• 3/4 teaspoon baking powder, optional
• 1/4 cup each or more of cranberries and chopped pistachios

Steps

1. Mix all the wet ingredients in a bowl.
2. Mix in the dry ingredients well.
3. Refrigerate the dough for 15 minutes.
4. If it remains very wet and squishy after chilling, add a little more coconut flakes and flour for a slightly stiff dough that is not dry.
5. Scoop with a scoop or Tablespoon measure, packing the mixture tightly, or press with your fingers before placing on parchment.
6. Turn the scoop over and tap the mixture onto parchment.
7. Dip the scoop in water before every scoop to reduce mess, or grease it with oil after every 2-3 scoops.
8. Bake in a preheated oven at 350 degrees F / 180ºc for 14-16 minutes, depending on scoop size, until slightly golden.
9. These burn very easily, so watch carefully after 14 minutes and turn the sheet at 14 minutes.
10. Let cool for 5 minutes, then enjoy.