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This is what I like to call macaroon perfection! It’s the go-to quick-and-easy dessert that I pop in the oven before company comes over. Not only does everyone go nuts over the macaroons, but they fill the house with a delicious vanilla, cinnamon, and almond scent as they bake. The macaroons have achieved vault status in our household. My secret is slow baking the macaroons at a very low oven temperature to ensure that the delicate coconut and almonds don’t burn before the interior is baked. Drizzle them in melted dark chocolate for the ultimate treat.
Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photograph Copyright © 2016, Ashley McLaughlin
1 cup (250 milliliters) raw almonds, ground into a fine meal
1 and 1/2 cups (375 milliliters) unsweetened shredded coconut
1/2 teaspoon plus 1/8 teaspoon (2 and 1/2 milliliters) Tuscanini Fine Sea Salt
1/2 teaspoon (2 milliliters) ground cinnamon
1/2 cup (125 milliliters) Gefen Pure Maple Syrup
1/4 cup (2 ounces/60 grams) homemade coconut butter, or store-bought, melted
1 teaspoon (5 milliliters) Gefen Pure Vanilla Extract
1 vanilla bean, seeds scraped, or 1/4 teaspoon (1 milliliter) pure vanilla bean powder
3 and 1/2 ounces (100 grams) non-dairy dark chocolate
1 teaspoon (5 milliliters) virgin coconut oil
Preheat the oven to 275 degrees Fahrenheit (140 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. Line a large plate with parchment paper.
In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, melted coconut butter, vanilla extract, and vanilla bean seeds until thoroughly combined. The dough will be thick and sticky.
With a two-tablespoon (30-milliliter) retractable cookie scoop, scoop a ball of dough and pack it in so the top is flat. Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about two inches (five centimeters) apart on the baking sheet.
Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last five to 10 minutes.
Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. (Alternatively, melt them together in a small pot over low heat, stirring frequently.) Turn off the heat.
Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.
Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for five to 10 minutes, until the chocolate drizzle is firm.
Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photograph Copyright © 2016, Ashley McLaughlin.
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