macaroons, two ways!

my sweet tooth got the best of me this week, two ways!  i had this wild craving for a sweet, chewy macaroon but was also dreaming about jam-y coconut cookies (is that even a thing?).  and chocolate. alas, there would be no settling in this equation, i needed all three.  and so: macaroons two ways!  it took me a couple batches to get the proportions of everything right, to achieve the sweet sticky goodness of the macaroons i remember (without eggs).  but i did it and it was so worth all of the laborious taste-testing (ha!). i also used the leftover chocolate for dipping strawberries.  i may or may not have gained five pounds in the making of this post.  you’re welcome!  xx- sarah  {more after the jump}

INGREDIENTS

2 cups shredded {unsweetened} coconut

1/2 cup maple syrup

1/4 cup earth balance vegan butter

1 cup almond flour

2 “eggs” (I used ener-g egg replacer, but flax eggs might also work)

1/4 teaspoon sea salt

jam of choice (i used black currant, no sugar added)

3/4 cup semi sweet vegan chocolate chips

4 tablespoons unsweetened almond milk

METHOD

– preheat oven to 300 degrees

- make your “eggs”.  i used 3 teaspoons of ener-g and 4 tablespoons of water, and mixed until foamy.  let sit until it develops into an egg white consistency.

– in a large mixing bowl combine the coconut, almond flour, maple syrup, earth balance and sea salt.  mix well.

– add “eggs” and mix until thoroughly combined

– scoop spoonfuls onto a greased cookie sheet (or use a silpat!)

– make tiny bowls to hold the jam in 6 of the cookies (or more if you prefer!) and fill with jam of choice

– bake at 300 degrees for 30-35 minutes or until you can see that the bottom has browned

– remove from oven and let cookies cool

– in a double boiler or home-made double boiler, combine chocolate chips and almond milk

– on low heat, melt chocolate (i use and love sunspire brand) and almond milk and stir to thoroughly combine

– dip 6 macaroons (or more if you prefer) into chocolate. i found it easiest to tip pan so that all chocolate gathers on one side, then dip!

– place chocolate dipped macaroons on parchment paper and refridgerate to set

* i kept all of these yummy cookies in the fridge, i find they’re especially good cold!

**makes 12 medium/large cookies