Shredded Coconut Mounds
Shredded Coconut Mounds, a macaroon style cookie that is super simple to make with just a food processor! These little coconut mounds are a delish & light treat to enjoy anytime of year.
Ingredients
Yield: 6-8 cookies Time: 20 minutes
Shredded Coconut Mounds
- 3 cups shredded, unsweetened coconut
- 1/4 cup almond flour
- 1 1/2 Tbs melted vegan butter or coconut oil
- 3 Tbs honey or maple syrup
- 1 1/2 Tbs aquafaba (brine from canned chickpeas)
- Pinch of salt
- 1/2 tsp pandan extract (can substitute for vanilla or almond)
- 1 Tbs cornstarch
Directions
- Preheat the oven to 375ยบ F
- Place the shredded coconut in the food processor or blender
- Pulse or mix the coconut for 1 minute or until the coconut clumps together in flakes.
- Then, add the almond flour, melted butter or oil, sweetener, aquafaba, salt, and flavor extract. Mix together for 20 seconds.
- Next, pulse in the cornstarch until the wet dough has formed.
- Carefully scoop a heaping tablespoon of dough out onto a cookie sheet lined with parchment paper or a silicone baking mat. Leave plenty of space between each cookie. The dough is a bit crumbly but can be easily pressed together into its form.
- Place in the oven and bake for 13-15 minutes or until lightly golden on top, be careful not to burn the bottom.
- Remove from the oven once baked and allow to fully cool on a cooling rack.
- Serve & enjoy!
Cookies can be stored at room temperature for 3-4 days.
Nutrition Information
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