Jammy Coconut Mac’s

We used to think coconut macaroons were just a springtime treat, but it turns out—people go nuts for them year-round! So, we made a vegan version using coconut sweetened condensed milk, and honestly? They might be even better. A little ground flaxseed and coconut flour keep them perfectly chewy, and the jam? That’s the fun part! Use any thick jam you love or skip it and toss in some dairy-free chocolate chips instead. Either way, these macaroons are a must-bake!

Ingredients: 

• 1 tbsp + 1 1⁄2 tsp ground flaxseed

• 2 1⁄2 tbsp water

• 3 T coconut flour

• 1 (11-14 oz) can sweetened condensed coconut milk* (see note)

• 1 tsp vanilla extract

• 1⁄4 cup strawberry or other jam

• 1⁄4 tsp salt

• 3 1⁄2 cups unsweetened coconut chips (lightly pulsed in robocoup)

Instructions:

1. Prepare the flax egg: Mix the ground flaxseed with water and let sit for 10-15 minutes until thickened.

2. Mix wet ingredients: In a bowl, stir together the flax mixture, sweetened condensed coconut milk, coconut flour, jam, vanilla, and salt.

3. Combine dry ingredients: Add the coconut

4. Scoop onto sprayed parchment, and if you don’t have a scoop, drop by tablespoon size and round while pressing together. Spray your hands with non stick!

5. Bake: Preheat oven to 300F (163°C) and bake for 30-35 minutes, or until golden

brown.

6. Cool and enjoy!

Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.