Strawberry Jam Vegan Coconut Macaroons

Ingredients: 

• 1 tablespoon ground flaxseed

• 2.5 tablespoons water

• 1 (11-14 oz) can sweetened condensed coconut milk (e.g., Nature’s Charm)

• 1 teaspoon vanilla extract

• 1⁄4 teaspoon salt

• 2 3⁄4 cups unsweetened shredded coconut

• 1⁄4 cup strawberry jam (preferably a thicker jam, not too runny)

• Optional: 4 oz dark chocolate (dairy-free), melted, for drizzling or dipping

Instructions:

1. Preheat & Prep: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.

2. Make the Flax Egg: In a small bowl, mix the ground flaxseed with water. Let sit for about 5 minutes until thickened.

3. Mix Wet Ingredients: In a large bowl, stir together the flax mixture, sweetened condensed coconut milk, vanilla extract, and salt.

4. Add Coconut & Jam: Stir in the shredded coconut until fully coated. Then, gently fold in the strawberry jam, creating a marbled effect rather than fully mixing it in.

5. Scoop & Shape: Use a cookie scoop or tablespoon to drop small mounds onto the baking sheet. Lightly press together to ensure they hold their shape.

6. Bake: Bake for 18-22 minutes, or until the edges are golden brown. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

7. (Optional) Add Chocolate: Drizzle or dip the bottoms of the cooled macaroons in melted dark chocolate and place them back on the parchment paper to set.

8. 8. Enjoy!

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