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Eggless, Dairy Free, Gluten Free Macaroons

"Explore the Vegetarian Chef in YOU!"

OH MY! Eggless, Dairy Free, Gluten Free Macaroons! Can you imagine the smiles these tender coconut treasures will bring to the faces of your food sensitive, allergic loved ones? They keep well too, when stored in an air tight container and hidden from your coconut macaroons loving cookie monsters!

Preheat Oven to 300º


  • ½ Cup Agave
  • 1 Cup Tahini
  • ½ Cup Soy, Rice or Hemp Milk
  • 1 tsp Frontier’s Non-Alcoholic Coconut Extract
  • 1 tsp Frontier’s Non-Alcoholic Vanilla Extract
  • ½ Cup Bob’s Red Mill Gluten Free Rolled Oats
  • 1½ Packages Shredded Coconut

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Add together the Agave, Tahini and Milk. Add the Coconut and Vanilla Extracts, Bob’s Red Mill Gluten Free Oats and Coconut. Stir until absorbed. Continue to add coconut until the batter will accept no more. Using an ice cream scoop, portion the macaroons on a parchment covered cookie sheet. Bake at 300º for ten to twelve minutes until the coconut is golden. Remove to a cooling rack.

Store in an airtight tin in layers separated by waxed paper.
Recipes by Chef Bette

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