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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.
