A few weeks back, we shared a post about going vegetarian for the month of June. And we are proud to say that we have mostly achieved that goal for the month of June. We had planned to share more recipes, but after our blogcation week, we decided we will just share some of our favorite vegetarian recipes throughout the rest of summer instead. One thing we have really enjoyed about living a vegetarian lifestyle, is that it has really encouraged us to choose the vegetarian option when we eat out. And with that, we’ve noticed we choose healthier places to eat and incorporate more fresh fruits and vegetables in our diet. For those of you who don’t think you can survive without meat, we do want to let you know that there are so many other alternative sources of protein around you that will actually contain more protein and leave you with more energy. A few of our ‘go to’ items in this area include black beans, spinach, natural peanut butter, and nuts. We must warn you that switching to an almost vegetarian lifestyle has been acquired over the last several years and did not occur over night. While we are still not completely vegetarian, we have really enjoyed the new energy we have from healthier eating habits.

Among our favorite summer recipes is this delicious Vegan Coconut Recipe. That’s right…vegan, meaning no eggs or butter involved either. The funny thing is that we have sampled other coconut macaroons before from some of our favorite places that are not vegan, and they actually seem to be missing the freshness we found in this one. Another reason why we love this recipe is that we have several friends who are gluten intolerant or have other food conditions, and for the most part this recipe seems to accommodate all of their needs. We have done a few taste tests among friends and have not had one bad review of these yet, so we invite you to try out this refreshing summer recipe. It will make a great desert at any of those 4th of July parties that everyone can enjoy!

3 C. Shredded Coconut
1 C. Pure Maple Syrup
2 Tbsp. of Pure Vanilla Extract
A few pinches of Sea Salt
Red, White, & Blue Sprinkles

1. Preheat oven to 300 degrees Farenheit. Combine all ingredients in a large mixing bowl and stir until the mixture forms into a large bowl.

2. Using an ice cream scoop, spoon your macaroon mixture from your large bowl into tight golf ball shapes. Tightly packing your macaroons helps ensure that they won’t fall apart while baking.

3. Place your macaroons on a backing sheet about 3-4″ apart and bake for 15 minutes. Once these have baked, pull them out of the oven, let them cool, add your sprinkles, and enjoy.

Brewed-Together-Independence-Day-Vegan-Coconut-Macaroon-RecipeBrewed-Together-Independence-Day-Vegan-Coconut-Macaroon-Recipe-1Photography by Marilyn Nimz


4 Comments on Independence Day Coconut Macaroon Recipe by Kaleb

  1. Taylor
    June 27, 2014 at 10:41 am (7 years ago)

    Yum! They look delicious!


  2. Kim
    June 29, 2014 at 8:26 pm (7 years ago)

    pretty and festive 🙂

  3. Carley
    July 12, 2014 at 3:14 pm (7 years ago)

    Do you know how many calories are for one of these? Thanks!


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