Vegan Macaroons
- 8-10 medium sized dates, pitted (found in produce or by dried fruit)
- 1 banana
- 1 1/2 coconut flakes (make sure they are UNSWEETENED. You can find this either in the natural/organic section, bulk bins, or at natural food markets such as Whole Foods)
- optional - 1/2 to 1 tbs cocoa powder (if you like chocolate), cinnamon, or even pumpkin pie spices.
- Blend all ingredients in a food processor until it reaches a smooth paste (you can try a blender, but it’s more difficult).
- Bake at 325º F for 10-15 minutes. Cookies will be soft, but golden on the bottom and holding together. If you’d like to help yourself, line with parchment paper or a silicone baking sheet first.
*Depending on the size of the dates and the ripeness of the banana, you may need to add more or less coconut for a moist (but not gooey) consistency. Start off with 1 cup and add as needed.
Variation: Try using dried apricots instead of dates (you will have to soak them in water for about an hour before hand though. Feel free to play with the recipe.
Entire recipe is about 900 Calories, so it depends on how many macaroons you make. If you get 10 cookies, they’re 90 each, 12 is 75 each, etc.
