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Apple Coconut Macaroons

Coconut macaroons topped with apples. These are vegan and very easy to make! They are crunchy the same day and chewy the next day. Crunchy or chewy both ways are exquisite!

Yield: 7 servings

For the apple topping:
2
apples (I used 1 golden delicious and 1 royal gala, any sweet apples will do)
1
tablespoon demerara sugar
Icing sugar (optional)
For the macaroons:
2
tablespoons all-purpose flour
3
tablespoons coconut milk powder (don't try to omit this, it does make a difference, I've experimented it!)
7
tablespoons soymilk (or almond milk might be good too)
1
teaspoon vanilla essence
1
cup desiccated coconut flakes
½
cup demerara sugar

Peel the apples. Cut into quarters and remove the seeds. Slice into small pieces.

Place in a non-stick saucepan with the demerara sugar.

Cover and cook on low heat for about 15 minutes, stirring occasionally or until apple are half cooked, translucent and dry. (make sure not to leave any liquid with the apples as they will moisten the macaroons).

Meanwhile, prepare the macaroon dough.

Preheat oven at 180 degrees Celsius.

Mix the flour, coconut milk powder, vanilla and soymilk together. (This should be very much like a thick batter).

Place all remaining ingredients in a large bowl.

Pour the batter over, mixing thoroughly. The dough should be firm enough to form balls without crumbling. (Add 1–2 tablespoons water or soymilk if required).

Form seven balls out of the dough.

Flatten slightly between the palm of your hands and press your thumb in the centre to make a slight well.

Place a few pieces of apples in the well and shape to slightly enclose them.

Place on a greased and floured baking tray. (Or use parchment paper).

Bake for 25 minutes or until golden.

Remove and allow to cool. (Macaroons will still be quite soft when removed and will harden upon cooking).

Dust with icing sugar.