My expat girl posse and I decided to get together for mother’s day since we’re all far away from our mom’s and one of the girls had her mom visiting from the US. We agreed on a pot luck brunch, which means everyone brought something and some of us ended up bringing two or three things, so you can imagine how much food we ended up with. There were 8 of us in total and enough food to feed an army. Brunch stretched out beyond 7pm and let’s just say I skipped dinner that evening.
Being the only plant based eater in the group, I worried that there wouldn’t be enough for me to eat, but I was way off. From the spring vegetable lasagne with vegan bechamel and homemade green pasta sheets made by Flirty Foodie (delicious, hoping she posts it to her blog one day) to the fusilli al pomodoro e basilico, roasted sweet potatoes with rice and black eyed peas, hummus and cucumbers and all the goodies I brought, I was going back for thirds, fourths, and nibbles for hours on end.
My contribution included my Sumac Roasted Carrot & Cannellini Bean Spread, flatteringly the girls fought over who got to take home the last spoonful at the end, accompanied by raw fennel and these Sweet & Savoury Crisps which I WILL be sharing on here soon.
Rather than making a tried and tested sweet recipe, I decided to experiment a bit and whipped up these gluten free oil free blueberry coconut macaroon cookies at the last minute. I had hubby test one to make sure they were good and he gave them the thumbs up, but since there were only 10 portions, I hadn’t tried them myself and I was a tad nervous about whether or not the girls would like them. To my relief they loved them. So, I remade them for you here today, and got 12 slightly smaller portions this time around, but feel free to make them in any size you like.
Blueberry Coconut Macaroon Cookies
These blueberry coconut macaroon style cookies were adapted from my Raspberry Coconut Macaroon Scones from last year. They’re vegan, refined sugar free, gluten free and oil free. They make a great addition to a brunch table, or a nice afternoon snack with or without tea.
- 1/2 C Cornmeal for Polenta
- 1/2 C Blanched Almonds, ground into a fine meal
- 1/2 C Unsweetened Shredded Coconut
- 1/2 Tbsp Organic Baking Powder
- 1/2 Tsp Pure Bourboun Vanilla Powder
- 1/4 C Almond Butter, thick and creamy, not runny
- 1/4 C Brown Rice Malt Syrup
- 1/2 C (scant) Light Coconut Milk (liquid only from 200 ml can)
- 1/3 C – 1/2 C Fresh Blueberries
- Preheat oven to 180 C and line a baking sheet with parchment paper
- Combine cornmeal, ground almonds, coconut, baking powder and vanilla in a large mixing bowl.
- In a separate mixing bowl, whisk together almond butter, brown rice malt and coconut milk.
- Pour liquid over dry mixture, stir with a spatula to combine really well and fold in fresh blueberries.
- Using a table spoon or small ice cream scoop, drop the cookies onto the parchment paper lined baking sheet, leaving a few centimeters of space in between. They won’t spread much so this is not a huge concern.
- Bake on the center rack for about 20 minutes or until they are golden at the top. Watch them carefully and adjust baking time based on your oven.
- Remove the tray from the oven and let the cookies cool slightly for at least 10 minutes. If you try to move them right away they will fall apart.
- Once slightly cool to the touch, use a spatula to transfer the cookies onto a cooling rack and let them cook completely.
- Transfer to a serving plate and serve immediately or store in an airtight container for 3 days at room temperature.