There are macarons. And then, there are macaroons.
Despite what you may hear otherwise, these are two entirely different treats, each lovely in their own particular way.
And, as a matter of fact, it is a medium-sized pet peeve of mine when people reference them interchangeably.
Macarons are a French delicacy made of egg white wafers whipped into submission and sandwiched with delicate almond flavored fillings. (see picture behind my title).
Macaroons are coconut heaven.
Macarons are terribly sophisticated and almost nauseatingly sweet.
Macaroons are not so sophisticated but they're adorable and delicious and I like them better.
They are slightly crunchy on the outside and smooth and almost creamy in the center. Actually, they're awfully similar to a desired falafel texture.
I'm sure they would've made a lovely addition to a healthified Valentine's Day. Fail.
Servings: approximately 2.5-3 dozen
Inspired by a strong craving for coconut and Oh She Glows
2 2/3 cup shredded unsweetened coconut
1 1/2 cup shredded unsweetened coconut, separate from above
2/3 cup maple sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
2-3 tablespoons coconut milk, almond milk, or milk of preference
Chocolatey Goodness, Optional (but I'll definitely judge you if you don't)
4 ounces bittersweet chocolate
toppings of your choice - crushed nuts, coconut, chocolate chips, sprinkles, cocoa powder, sea salt
Preheat oven to 300 degrees F
In a food processor, process the living daylights out of the 2 2/3 cup shredded unsweetened coconut until it forms a butter consistency. This will take approximately 7-10 minutes and you'll need to scrape down the sides of the processor intermittently.
Once completed, mix newly created coconut butter and remaining ingredients in a medium sized
**regarding the milk - depending on your climate, you will need between 2-3 tablespoons. You want the consistency to be moldable but not sticky. Less liquid will make for a flakier cookie and more will make for a denser cookie. You really can't go wrong.
Place tablespoon-sized portions of dough onto lined baking sheets. They do not need too much room between them as they don't expand.
Bake for 25 minutes or until the bottom is a pretty golden brown.
Let cool to completion on rack
While the cookies are cooling, melt the 4 ounces of chocolate in a double broiler or microwave until silken.
Lay out a sheet of wax paper
Individually dip macaroons in melted chocolate and place on wax paper to cool. Repeat.
Sprinkle chocolate-ized macaroons with any and all toppings of your choice
|round and round the coconut goes|
|I swear this happens. Somewhere around minute 3, you'll call me a liar, but then you'll apologize around minute 7 and we'll be friends again.|
|This happened. My finger may or may not have been in cahoots with my mouth and swiped through above molasses waterfall approximately 3 seconds after this picture was taken.|
|You could get fancy and use white, semi sweet, or milk chocolate as well|
|All dressed up and nowhere to go...but a belly.|
These delicious little treats will set you back a mere 50 calories and 3 grams of sugar sans chocolate.
But who would ever do that?
With the chocolate and toppings, you're looking at approximately 75 calories and 5 grams of sugar per macaroon.
Both versions are dairy free (assuming you don't use animal milk), gluten free, and raw.
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