This one time I went into the kitchen with the intention of making allergy friendly Anzac Cookies. I ended up distracted by the many fun ingredients I had recently received, and before I knew it, I did not actually know what I was making anymore. What I did know, was that the batter tasted pretty damn amazing, and you can't argue with that my friends. While these bad boys may not look like Macaroons, they do taste like them, and if your mum taught you anything while growing up, I'm willing to bet she used the, "don't judge a book by it's cover," line. She was right. The 'cover' of these cookies says something totally different. The 'inside' says, "I am a Macaroon and I am damn delicious."
- 120g margarine or dairy free equivalent
- 60g dessicated coconut (I used Absolute Organic from my Goodness Me Box)
- 45g almond meal (I used Lucky Nuts)
- 80g GF flour plain (I used White Wings)
- Wheat Free Oats 1/2 cup
- GF Cornflakes 1/2 cup
- 2 Tablespoons rice malt syrup (I used Pure Harvest)
- 2 tablespoons / 30ml maple syrup
- 50-60g vegan chocolate (melted)
- Melt the margarine in a saucepan on medium heat before stirring in the rice malt and maple syrups.
- Once combined, add the wet ingredients to dry and mix well.
- A sticky/doughy texture should form, place spoons of these onto prepared trays for baking. Flatten with the back of the spoon.
- Bake for 15 minutes (or until golden) in a preheated oven at 180c.
- These will be quite "doughy" still once taken out but will firm a little once cooled down. Melt chocolate and coat, dip, drizzle, whatever ma nizzle! Just get the chocolate on there and sneak a coco cookie before everyone else gets a whiff.
Tag me in any creations friends! @natalieshaw_xo x x x