Chocolate and Vanilla Macaroons

Chocolate and Vanilla Macaroons

Servings: 12 large cookies

Ingredients:

• 2 cups unsweetened, shredded dried coconut
• 3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
• 3 tablespoons cacao powder
• 5 tablespoons maple syrup (if using all cacao, use 6 tablespoons)
• 2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• dried, shredded coconut for decoration

Vanilla version:

• 2 cups unsweetened dried coconut, shredded
• 6 tablespoons coconut flour or almond flour
• 6 tablespoons maple syrup
• 2 1/2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• toasted coconut for decoration

Directions:

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet. Sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe and photo submitted by Jaclyn, Guelph, ON.

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