COCONUT ALMOND MACAROONS
I am so excited to share this macaroon recipe with you because it is exceptional. These macaroons remind me of Almond Joy candy bars which were my favorite as a child. There is coconut milk and maple syrup in these but I splurged because it was Christmas time! Coconut milk and maple syrup may be from plants but are not health foods so keep them for special times. I placed them in the “transitional” category due to the amount of maple syrup.
This awesome recipe is from The Simple Veganista blog. I found it confusing because she mentions both coconut flakes and shredded in the ingredients. Here is what she says about the coconut: “Use the right shredded coconut. There are different sizes of shredded coconut – large, medium and finely shredded. Make sure to use finely shredded (almost minced) for the same results here… If using a larger shredded coconut such as Trader Joe’s… use 1/2 cup of flour.” She used Bob’s Red Mill shredded coconut.
Here is a brief explanation about the differences between coconut flakes and shredded coconut: Shredded Vs. Flaked Coconut: SPICEography Showdown
What About Coconuts, Coconut Milk, & Coconut Oil MCTs? No surprise, Dr. Greger has some comments on all 3 of these products in this 6 minute video.
COCONUT ALMOND MACAROONS
Ingredients
3 cups unsweetened coconut flakes, finely shredded (Use finely shredded coconut, not coconut flakes)
1 cup canned coconut milk or cream, full or low-fat (I used reduced fat)
1/3 cup pure maple syrup
1/3 cup slivered or chopped almonds, optional (I chopped whole almonds in my food processor)
1/3 cup oat flour
2 teaspoons vanilla extract
pinch of mineral salt
7 oz. vegan dark chocolate bar or chocolate chips (I used 70% dark)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
In a medium size mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well.
Using a 2 or 3 tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well. This last part is very important, or your macaroons will tend to fall apart. Place packed mounds on cookie sheet, about 1 inch apart. (I used my hands to scoop and pack instead of a spoon.)
Place cookie sheet in the oven and bake for 20 – 30 minutes (ovens vary and it depends on how big the mounds are), until golden, rotating sheet half through baking. Remove from oven and let cool completely. (mine took 28 minutes to bake and I let them rest on the baking sheet for several minutes before carefully moving them to a cooling rack)
Warm the chocolate on the stove over low heat, stirring frequently until melted. Alternately, you can melt the chocolate in the microwave, stopping to give a good stir every 30 seconds. Dip the bottoms of the macaroons into the melted chocolate. Place the cookies back on the lined baking sheet. If desired drizzle remaining chocolate on top using a spoon. (Rather than dipping, I turned the macaroon over and used a spoon to place the layer of chocolate. I then placed them bottom side up on the baking tray since I did not drizzle the tops with chocolate. I put them in the freezer for about 5 minutes for the chocolate to harden.)
Refrigerate for 7 – 10 minutes, or until set. Makes about 24 two tablespoon cookies, 18 three tablespoon cookies, or 12 four tablespoon coconut macaroons. (I made 27 macaroons)
Store: Keep macaroons covered or in an airtight container, will last for up to 4 – 5 days on the counter. To keep fresher longer, store in an airtight container in the refrigerator.
