BRYANNA'S VEGAN COCONUT MACAROONS (GF)

Yield: 30

UPDATE: Dec. 2014.  If you prefer, you can use 1 ¼ cups of one of the many vegan sweetened condensed milk recipes on the internet instead of my own version (included in this recipe)-- just do a quick search and you'll find lots.
       In any case,  if you are allergic to soy, you will have to use
one of the traditional-type recipes in which you cook down the milk of your choice slowly (may take an hour) until it is reduced and thickened.        

Easy Sweetened Condensed Soymilk (just enough for this recipe):

3/4 cup unbleached granulated organic sugar (light color)

1/3 cup boiling water

1/2 Tbs vegan "butter" of choice (try my homemade vegan plam-oil-free butter)

3 Tbs soy milk powder

2 1/2 Tbs soy protein powder (plain)

Flavoring:

1 tsp pure vanilla extract

1/4 tsp pure almond extract

1 pinch salt

Whipped Egg Replacer:

2 Tbs Ener-G or Orgran egg replacer powder (only these will whip up properly)

1/4 cup water

Additional:

7 oz large-flake unsweetened coconut (or use smaller shreds, if you like)

OPTIONAL:

If you like, you can add up to a cup of finely-chopped dried cranberries, pineapple, mango or papaya, or vegan semi-sweet chocolate

                 

In the container that comes with a hand immersion blender, mix the sugar, boiling water, and Earth Balance.  Stir to melt.  Add the remaining ingredients up to and including the salt.  Blend until the mixture is smooth.

Preheat the oven to 325° F.

Beat the water and egg replacer in a stand mixer until like almost-stiffly-beaten egg whites (about 7-10 minutes). You can use the whip attachment on a Kitchen-Aid mixer, or the small whip attachment to the Bosch Universal Slicer/Shredder bowl, or the beaters on any inexpensive stand mixer-- it doesn't need a powerful motor to perform this task.

Scoop the sugar mixture into the beaten egg replacer and fold until thoroughly mixed.  Add the coconut (and any optionals you are using) and mix evenly.

Line two cookie sheets with cooking parchment.  Scoop the cookie mixture out in slightly rounded tablespoons or with a small ice cream scoop with a release mechanism.  Place the mounds, which should not be loose-- make sure the mixture sticks together well-- about 1" apart on the cookie sheets.

Bake for 18 minutes, or until the cookies begin to turn golden.  Cool on racks.

Nutrition Facts

Nutrition (per cookie): 71.5 calories; 53% calories from fat; 4.5g total fat; 0.0mg cholesterol; 24.1mg sodium; 46.7mg potassium; 7.4g carbohydrates; 1.1g fiber; 5.7g sugar; 1.1g protein; 1.6