So have I been making too many desserts lately?
No, don’t answer that.
No, really, don’t. What can I say? Desserts are my favorite course to make and even though I will be taking a break here in the next few weeks, I will be planning my dessert recipe.
Ever since I saw Katie’s recipe for her little Coconut Cookie Chicks, I knew I had to try her recipe. I have never actually ever made regular macaroons even though I have had regular egg white-ladened macaroons before.
I actually had enough unsweetened coconut to make this recipe. The beauty of this recipe is that it calls for so little ingredients. I had all the ingredients in my pantry and I could not wait to make them.
I adapted her recipe a tad because even after following her instructions the mixture did not thicken as stated. I had to add one more tablespoon of coconut flour, so perhaps it did depend on the type of flour that was originally used even though it was stated that I could use any type of flour.
I decided to use coconut flour since the recipe had coconut flakes and coconut milk.
Now if you have been reading my blog for a while you know I post a lot of recipes with chocolate so I HAD to dip these beauties in DARK chocolate.
One of my favorite chocolate bars is Equal Exchange’s 71% Dark Chocolate which is vegan. I melted it in a glass bowl over hot water and then dipped the cooled macaroons.
Something else I did differently was cool these macaroons a little further by placing them in the fridge. Trust me. You need to do this. Not only are they tasty but as you dip them into the chocolate, the chocolate will set much quicker.
After I dip them I place them on a cookie sheet to finish cooling and then place them in an air-tight container separating each level with wax paper.
I am sad to report that I only have one left in the fridge and I hope my hubby does not get to it before I do.
We’ll see! Thanks Katie for a lovely recipe!
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake cook dessert gluten-free vegan coconut
Ingredients (14 macaroons)
- 1 cup shredded, unsweetened coconut
- 2 Tablespoons coconut flour
- 1/2 cup canned coconut milk
- 3 Tablespoons pure maple syrup
- 1/4 teaspoon pure vanilla extract
- tiny bit over 1/16 tsp salt
- 3.5 ounces 71% dark chocolate (I used Equal Exchange chocolate bar which is vegan)
Mix all ingredients in a saucepan and cook on the stovetop until it’s firm enough to scoop out in ball shapes. I added an additional Tablespoon flour to help bind. There was still too much liquid.
Scoop 1-2 Tablespoons on a cookie tray, forming in small mounds. Cook at 350 F for 14-16 minutes. Let cool before removing from tray. Makes 14 macaroons. I refrigerated them to harden them more.
Melt chocolate in the microwave for a minute in high heat or over a hot water bath.
Once the macaroons are cooled, I dipped each macaroon into the melted chocolate and place on a cookie sheet.
These are so delicious cooled in the fridge.
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