Monday, February 11, 2013

Vanilla-Strawberry AND Raspberry Coconut Macaroons (Dairy/Gluten/Egg/CaneSugar Free)


*Warning: These Macaroons are irresistible and bite-sized so it's imperative that you keep your eyes peeled for chipmunk-cheeked little ones or before you know it, you'll have nothing left to serve!*

Vanilla-Strawberry Coconut Macaroons

(Paleo, Dairy/Gluten/Egg/Refined Sugar Free)


Ingredients:

3/4 cup fine ground blanched almond flour (like Honeyville)
1 1/2 cup “Let’s Do Organic" unsweetened shredded coconut*
1/4 cup plus 1 tablespoon raw honey or vegan alternative
1/4 cup coconut oil, liquid
2 teaspoons vanilla extract
Pinch of unrefined sea salt
1/4-1/2 cup freeze dried strawberries chopped but not crushed (fresh will not work here)

*I always use the "Let's Do Organic" brand coconut for my macaroons as it is very finely shredded. Results will vary from brand to brand. I purchase mine at my local health food store but you can order it online as well.

Directions:

1. Preheat the oven to 190 degrees.Essentially you are dehydrating them. Keep in mind that ovens are often inaccurate. 170-190 degrees is about as low as most ovens go. If your macaroons are browning it is most likely that your oven is not actually holding the right temperature. In this case, lessen the baking time since lower the temp is not really possible. If your oven holds a temp properly, 50 minutes should be just right with no browning. Also keep in mind that convection ovens will have shorter baking times.

2. In a bowl, combine the almond flour and shredded coconut. If not using "Let's Do Organic" brand and your shredded coconut seems coarsely shredded, just pulse the almond flour and coconut in a food processor together till just blended. Don't over process though.

3. In a separate bowl, mix together the honey, coconut oil, vanilla and salt until well blended.

4. Add the honey mixture to the dry ingredients and stir until well combined (I like to use my hands for this as it helps distribute the ingredients best AND so I can lick my fingers after!)

5. Mix in the strawberries.

6. Using a rounded “measuring” tablespoon, scoop up enough dough to fill the tablespoon. Drag it on the side of the bowl gently pressing the macaroon dough into the spoon. Turn the spoon upside down and tap the it on the side of the bowl letting the formed dough fall into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.

7. Bake for about 50 minutes. Remove sooner if need. They should not be browning (see 1st step). Allow to cool for at least 10 minutes before transferring  The outside should be dried out slightly and the inside should be soft and chewy.

Macaroons will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled too. Store in an airtight container.

Makes about 20 macaroons.


Raspberry Coconut Macaroons

(Paleo, Dairy/Gluten/Egg/Refined Sugar Free)


Ingredients:

3/4 cup very fine ground blanched almond flour (like Honeyville)
1 1/2 cup “Let’s Do Organic” unsweetened shredded coconut*
3/4 cup(about 28g) freeze dried raspberries or other flavor (strawberries are great too)
1/4 cup plus 1 tablespoon raw honey or vegan alternative
1/4 cup coconut oil, liquid
2 teaspoons vanilla extract
Pinch of unrefined sea salt
optional: natural color if desired (I like 1/2 teaspoon concentrated beet juice)

*I always use the "Let's Do Organic" brand for my macaroons as it is very finely shredded. Results will vary from brand to brand.

Directions:

1. Preheat the oven to 190 degrees. Essentially you are dehydrating them. Keep in mind that ovens are often inaccurate. 170-190 degrees is about as low as most ovens go. If your macaroons are browning it is most likely that your oven is not actually holding a right temperature. In this case lessen the baking time since lower a temp is not really possible. If your oven holds a temp properly, 50 minutes should be just right with no browning. Also keep in mind that convection ovens will have shorter baking times.

2. In a food processor, combine the almond flour, coconut and raspberries. Process until will combined.

3. Transfer to a large bowl.

4. In a separate bowl, mix together the honey, coconut oil, vanilla and salt until well blended.

5. Add the honey mixture to the dry ingredients and stir until well combined. If using color, add it here. (I like to use my hands for this part as it helps distribute the ingredients best AND so I can lick my fingers after.)

6. Using a rounded “measuring” tablespoon, scoop up enough dough to fill the tablespoon. Drag it on the side of the bowl gently pressing the macaroon dough into the spoon. Turn the spoon upside down and tap the it on the side of the bowl letting the formed dough fall into your hand.Gently place on a parchment lined baking sheet and repeat with the rest of the dough.

7. Bake for about 50 minutes. Remove sooner if need. They should not be browning (see 1st step). Allow to cool for at least 10 minutes before transferring  The outside should be dried out slightly and the inside should be soft and chewy.

Macaroons will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled too. Store in an airtight container.

Makes about 20 macaroons

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