But then again, you have to like coconut in order to like macaroons, right? Well, you don’t have to wait until this time of the year to make these delectable little treats. Shredded coconut is always available and so are the rest of the basic pantry ingredients that make up a macaroon.
“Aside from both being delicious and similar in spelling, macarons and macaroons are entirely different cookies. First off, a macaroon is coconut based, whereas a macaron is meringue based. … Macarons range in color and flavors and macaroons are limited in variety”.
I know you will be adding these to your dessert repertoire. Once you taste one, you will know why.
Happy Passover (Pesach) !
- 2½ cups unsweetened shredded (or dessicated) coconut
- ½ cup super fine almond flour, I use Bob's Red Mill
- 6 tablespoons organic coconut oil (solid) I use JaxGlobal
- ½ cup pure maple syrup or agave
- 2 tablespoons fresh lemon juice (about two small lemons)
- 2 tablespoons lemon zest
- 100 grams of good quality dark chocolate, melted in a double boiler and cooled to room temperature)
- Preheat the oven to 325°F and line two baking sheets with parchment paper or silicone mat. Set aside.
- Add all the ingredients to a food processor or blender.
- Pulse until the mixture just become sticky.
- Using a tablespoon size cookie scoop, scoop the mixture and firmly pack with your fingers. Drop each ball onto the prepared baking sheet, making sure to leave at least two or three inches between them.Repeat on second baking sheet until all the mixture is used up.
- Bake for 18 - 20 mins, until golden around the edges and slightly golden on top. Keep checking to make sure they are not getting too brown on the bottom.
- When baked, remove baking sheet from oven and rest on a cooling rack for a few minutes. Remove the cookies and place them directly onto the cooling rack for at least 30 minutes before drizzling with chocolate. Store in airtight container for up to a week. Makes about 14-16 macaroons
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