|Chocolate Coconut Macaroons with Chocolate Glaze|
|photo by recipe author|
Preparation Time: 10 minutes
- 2 cups finely
shredded coconut, unsweetened
- 1/2 cup
- 1/4 cup almond flour*
- pinch of celtic sea
- 3/4 cup coconut milk, full fat & unsweetened**
- 3 tablespoons
- 3 tablespoons raw cacao butter, chopped
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.
In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.
Add coconut milk and syrup string till a thick batter forms.
Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.
Bake for 40 minutes.
Transfer to a cooling rack to allow macaroons to harden.
Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.
Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.
Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.
Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Caroline from Honolulu, HI just won $50 for this recipe and photo!