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Tag Archives: coconut

Lazy Samoas

A few Christmases ago I received Vegan Cookies Invade Your Cookie Jar and it sat on my shelf for months before I finally opened it up. Once I did, I baked as many of the recipes as I could and sent them off to work with my husband. The consensus thus far is that the caramel pecan bars are the best, but these are a close second. Here’s where to buy it!!

I decided to try using aquafaba instead of flax egg in these and I wasn’t quite sure it would work. To my surprise, it worked perfectly and resulted in a fluffy and chewy cookie, as opposed to the dense flax – egg cookie. If you loved the covered shortbread girl scout cookies by the same name, you will love these, plus they’re way easier to make!

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Tags: aquafaba, chocolate, coconut, cookie, dessert, food, plant-based, recipe, samoas, vegan, Vegan Cookies Invade Your Cookie Jar, vegetarian

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Categories american, desserts, vegan

Coconut Macaroons

24 Jun

Weeks before I started attempting macarons, I made this beautiful batch of macaroons. There’s major differences between the two – one is a drop cookie, the other is piped, one has coconut, the other has almond. However, they are both delicious! My little one couldn’t keep her hands out of my macaroons (but she loves macarons now!)

Yet again, this recipe uses the legendary aquafaba, which is now becoming mainstream. If you aren’t already a member, you should definitely join the vegan meringue group on Facebook. I found that these really needed a little more body to hold the cookie together and I already liked the coconut macaroon recipe from Vegan Cookies Invade Your Cookie Jar, so I added aquafaba to the recipe. The aquafaba adds a nice sheen to the cookie and a little more moisture, but the recipe is also great without it. They are best enjoyed with cute babies and a glass of milk!

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Tags: aquafaba, chocolate, coconut, cookie, dessert, food, macaroons, recipe, vegan

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Categories desserts, Italian, vegan

Our favorite sliceable, meltable vegan cheese

9 Oct

Since I’ve been spending more time at home, as I only work part time since the birth of my baby, I’ve been experimenting with different recipes for vegan cheese. As much as I love Daiya, it gets expensive, even with coupons.

I’m a big fan of Vedged Out’s foxy moxy mozzarella, but I wanted something that held up to slicing and grating. I tried a recipe with cashew cheese, but without investing in a Vitamix blender (hint hint family members:Christmas is coming) the consistency was too grainy for my taste.

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