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 

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Reader Comments

  1. sarah yates|

    i'm so glad you're all as excited about these as i am!

    and also, i recommend having a friend on speed dial to pass along the extras to….they're the kind of cookies that CALL TO YOU FROM THE REFRIGERATOR!!!

    Reply
  2. Gabriella|

    These. Look. Amazing. I'm pretty sure I've had this page up on my computer for hours – now I just need to get to baking!

    Reply