Today I’m going to share with you an awesome 2-ingredient vegan crispy coconut cookie recipe that’s super easy to make. I was wondering how to turn my coconut macaroon recipe vegan and I decided to use maple syrup instead of egg white.
The cookies that I made are super crispy and really sweet, so I recommend using them as a decoration for another dessert. They go great with coffee as well. One or two of them are enough to satisfy your sweet tooth. They were a hit at home. 🙂
I used a cookie cutter in the shape of heart to make my cookies a little more interesting, but you can just make some small balls and flatten them a bit.
- 1/3 cup of maple syrup
- About 1/2 cup of shredded coconut
Preheat the oven to 180°C (350°F).
Pour the maple syrup into a bowl and start adding the shredded coconut until you have a mixture that is thick and kind of stays together. It doesn’t look like dough, though, and it’s rather dry.
Put parchment paper on a baking tray and put your cookie cutters over the paper. Fill the cookie cutters with mixture and flatten the surface with wet hands. Carefully remove the cutters while gently pressing the formed cookies.
If you don’t have cookie cutters, make little balls out of the mixture and flatten them a bit. Don’t worry if the cookie seems that it’s about to fall apart, that will be fixed in the oven.
Bake for 10-15 minutes or until the cookies get hard and golden on the edges. Keep an eye on them so they won’t burn.
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