These yummy dairy-free cookies take no time to make with plain nut milk. A little messy to create but delicious to eat. Makes 24 macaroons.
Pre-heat the oven to 350 and spray a cookie sheet or use a silicone baking sheet to avoid sticking.
- 16 oz of shreadded toasted coconut
- Add dry to a large bowl
- 1 cup of sugar
- a pinch of Himalayan pink salt
- 2 egg whites
- 1 tsp vanilla extract
- 1 cup dairy-free plain nut milk creamer
Mix with your hands or spoon until the liquid More like a thin syrup. About 2 minutes.
Put a tablespoon of the mixture in your hand and squeeze the liquid out to form a sticky ball. Fill the tray with each ball about an inch apart.
Bake for 10-15 minutes or until toasted brown.
Cool for 10 minutes.
If cooled properly, outside will be crisp while the inside is chewy, sweet and dairy free.