 |
| Chocolate Coconut Macaroons with Chocolate Glaze |
| photo by recipe author |
Servings: 6-8
Preparation Time: 10 minutes
Macaroons:
- 2 cups finely
shredded coconut, unsweetened - 1/2 cup
cacao powder - 1/4 cup almond flour*
- pinch of celtic sea
salt - 3/4 cup coconut milk, full fat & unsweetened**
- 3 tablespoons
maple syrup
Glaze:
- 3 tablespoons raw cacao butter, chopped
- 2 tablespoons
cacao powder
- 1 tablespoon
coconut oil
- 1 tablespoon
raw honey
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.
Glaze:
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.
**For the freshest coconut milk make
homemade coconut milk. (See video at this
link.)
Caroline from Honolulu, HI just won $50 for this recipe and photo!
Submit yours
here.
2 Comments