Updated: Apr 29, 2020
This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
¼ c. vegan stick margarine ¾ c. cane juice crystals or natural sugar 1 T. egg replacer powder, beaten with 4 T. water ½ c. vegan sour cream ½ t. vanilla extract ¼ t. baking soda ¼ t. baking powder ¼ t. salt 1⅓ c. unbleached flour 1 c. flaked coconut
1 T. vegan stick margarine ⅛ c. non-dairy chocolate chips 3 T. soy milk
½ t. vanilla extract 1½ c. organic powdered sugar
Cream margarine with cane juice crystals or sugar until blended. Add “eggs” and mix well. Stir in sour cream, vanilla, baking soda, baking powder and salt. Add flour and coconut. Mix until a stiff dough forms. Drop by rounded spoonfuls onto a lightly greased cookie sheet. Bake for 8 to 10 minutes, or until cookies are golden around the edges and firm to the touch. Frost while hot with chocolate icing.
Place margarine and chocolate chips in top part of double boiler. Melt together over hot, not boiling, water. Stir in soy milk, salt, vanilla and powdered sugar. Mix until a glossy, spreadable icing forms. If necessary, add 1 to 2 teaspoons more soy milk.