My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Wednesday, May 29, 2019

Egg Free, Dairy Free, Nut Free (and refined sugar free) Simple Coconut Macaroons

These macaroons are so good. Anything with coconut is perfect in my world. My girls liked them with a melted chocolate drizzle or chocolate chips added, but I preferred them plain.

Simple Coconut Macaroons

1/4 cup maple syrup
2 tbsp soy milk
1/2 tsp vanilla extract
1 1/4 cup unsweetened flaked coconut (sweetened can be used but they will be very sweet)

Combine the maple syrup, soy milk, and vanilla. Add the coconut and mix thoroughly. The mixture will be loose. Form a tablespoon amount of the mixture into a mound on a parchment paper lined baking sheet. Repeat until all of the mixture is used. Bake at 350 for 10-15 minutes or until the coconut on top is browning. Allow the macaroons to cool completely before removing from the sheet or they will fall apart. The syrup makes a mess on the parchment paper. Once the macaroons are cooled, pick them up and carefully remove any burned sugar attached to the bottom.
*  Makes 12-15 small macaroons.
*  The macaroons can be made any size, but after making them several times, I found that the smaller ones held together much better and were easier to eat.

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