Recipe originally found from the great Minamilist Baker and then slightly adapted.
Ingredients
265 g Desiccated coconut
1/4 Tsp Vanilla Extract
2 Tsp Maple Syrup
1/2 Tbsp Coconut Oil
50 g Dairy Free Dark Chocolate
Makes Approx 10-15 Macaroons
- Preheat oven to 175-180 degrees and line a tray with grease proof paper.
- Add the desiccated coconut and coconut oil to a food processor or blender (I use my nutribullet and it works just fine) and blend, scraping down sides as needed. You want the texture to feel like a dough if you squeeze it between your fingers.
- Next add the maple syrup and vanilla, mix again until just incorporated.
- Using a tablespoon, scoop out some of thee mixture and pack firmly with your hands to get an even shape, then use your finger to make them the shape of a half circle. Gently lay them on your tray and continue until all coconut is used.
- Bake for 8-10 minutes, cook until the edges and tops are a lovely golden brown. While the macaroons are cooling, melt the dark chocolate, I do mine in the microwave as it's just so easy.
- Once cooled, pick up macaroons and dip in the chocolate, allowing it to come up over the edges slightly. Be gentle with the macaroons as they can be fragile.
- Place macaroons on to a some parchment and repeat until all bites are coated and drizzle the tops with some chocolate, leave them to set before eating.
- Once set, peel away from the parchment serve, best eaten fresh - doubt they'll stick around for long!
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