Macaroons are usually made with almond meal, but these are made from shredded coconut. These macaroons are pretty easy to make and are amazingly delicious. You have to try them if you have a sweet tooth and love coconut desserts.
This recipe makes about 55 2-cm-diameter macaroons. They can be stored in an air-tight container for 5 days, or for longer in the freezer.
Ingredients
(Vegan, Vegetarian, Gluten Free)
3 cups shredded unsweetened coconut (the dried coconut, sold in packets at the supermarket)
3 (additional) cups shredded unsweetened coconut
300 ml water
¾ cup pure maple syrup
1¼ tsp. vanilla extract
½ tsp. pure almond extract
¼ tsp. fine sea salt
Preparation
This recipe makes about 55 2-cm-diameter macaroons. They can be stored in an air-tight container for 5 days, or for longer in the freezer.
Ingredients
(Vegan, Vegetarian, Gluten Free)
3 cups shredded unsweetened coconut (the dried coconut, sold in packets at the supermarket)
3 (additional) cups shredded unsweetened coconut
300 ml water
¾ cup pure maple syrup
1¼ tsp. vanilla extract
½ tsp. pure almond extract
¼ tsp. fine sea salt
Preparation
- Preheat the oven to 160C
- Blend the 3 cups of shredded coconut and water until a fine thick paste is formed.
- In a large bowl, mix the rest of the ingredients with the blended coconut paste.
- Create small balls (about 2 cm in diameter) out of the mixture, flatten them a little, then bake at 160C for about 35-40 minutes. Remove from oven and rest the macaroons for about 25 minutes.
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