Macaroon is a type of light, baked confection, described by many as a meringue-like cookie. The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian amaretti. Its interesting how many variations of Macaroons there are around the world. From North America, to France, Italy, Spain, Dominican Republic, Ireland, even Turkey, I’d have to say it is the most diverse little cookie I’ve ever seen! The coconut macaroon is most common in the States, Australia, Netherlands, and Germany. But do not confused these little delights with the French Macaron, another one my favorites, because that’s a whole other treat.
The amazing thing about these fluffy bites of heaven is you can customize them to no end. Dip and drizzle (sounds like a new rap song move “do tha drip n’ drizzle ay”) in chocolate, add varieties of nuts such as slivered almonds, pecans, or cashews, or, do like the Aussie’s do and insert a raspberry or cherrie glace/ jam in the center. Mmm
When it comes to baking, there is a science that I love. This + That= YUM. But just like science, you can experiment and it’s fun! Just ask the nerds. So, nerd out! Get creative and make this delicious, light, bite sized confection that will even make your gluten-full friends go crazy!
- 1/2 cup of honey
- 3 cups of shredded, unsweetened coconut
- 1/2 cup coconut milk
- 1/4 cup fresh lemon juice
- 1 vanilla bean
- 1 egg white
- pinch of salt
- 3 1/2 tablespoons coconut flour
- 3 tablespoons cacao powder
- Preheat oven to 325 degrees F.
- Combine the first 5 ingredients in a bowl.
- In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out.
- Fold the egg white into the coconut mixture and mix gently until fully combined.
- Separate coconut mixture and place half in a separate bowl.
- Scoop 3 tablespoons of cacao powder into one of the bowls and mix until combined.
- Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers. Do this step for both, the vanilla and chocolate macaroons.
- Place the dough on a parchment lined cookie sheet and bake for 20-25 minutes, rotating the tray half way through.
- Cool on a wire cooling rack for 1 hour.
- Store in an airtight container at room temperature for up to 1 week.
- Dip the bottoms of the macaroons or drizzle melted dark chocolate over them. For a glossy finish, mix chocolate with 1- 2 teaspoons of coconut oil.