Macaroons are great, aren't they? I think coconut is a delicious flavour but I will admit I tend to shy away from baking too much with coconut because it is high in saturated fat - I know all the paleos out there will be upset with me for saying that :s
However, it is time for the holidays and so we tend to let to let things slide a little so here's me letting coconut macaroons slide into my mouth without regret.
A few of the bottoms got a little burnt so we dipped them in chocolate and then decided to dip all of them in chocolate - YUM!
Happy baking everyone!!!
adapted from Pretty Little Dishes
6 tsp Ener-G Egg Replacer
8 tsp canned unsweetened coconut milk
1/2 tsp almond extract
3/4 cup agave
1/16 tsp salt
4 tbsp coconut flour (we just ground some coconut in a coffee grinder)
2 2/3 cup shredded unsweetened coconut
Whisk together in a bowl egg replacer and coconut milk. Once combined, add extract, salt, and agave. Add flour and mix well. Next add shredded coconut and then transfer contents to a saucepan or skillet and cook over med-low heat for 3-5 mins, stirring constantly. I think this gives the macaroons a little bit of a nutty flavour. Remove from heat and let cool. Line a cookie sheet with parchment and preheat oven to 300 F. Once the mixture has cooled, form them into balls using 1 tbsp of the mixture and space them 1-2 inches apart on the cookie sheet. Bake for 25-30 mins or until they become golden. Remove from the oven and let cool.
1/2 cup chocolate chips
1 tbsp coconut oil
Add chocolate and oil to a small sauce pan over med-low heat. Stir constantly until melted.