From Oh She Glows Every Day. Copyright © 2016, Glo Bakery Corporation. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ashley McLaughlin.
Recipe reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation
VEGAN, GLUTEN-FREE, SOY-FREE OPTION, GRAIN-FREE, FREEZER-FRIENDLY
MAKES 13 LARGE MACAROONS
PREP TIME: 15 MINUTES
BAKE TIME: 25 TO 30 MINUTES
FREEZE TIME: 20 MINUTES
This is what I like to call macaroon perfection!
It’s the go-to quick-and-easy dessert that I pop in the oven before company comes over. Not only does everyone go nuts over the macaroons, but they fill the house with a delicious vanilla, cinnamon, and almond scent as they bake. The macaroons have achieved vault status in our household. My secret is slow baking the macaroons at a very low oven temperature to ensure that the delicate coconut and almonds don’t burn before the interior is baked. Drizzle them in melted dark chocolate for the ultimate treat. Be sure to use melted coconut butter and not coconut oil in this recipe. The coconut butter is necessary for proper binding, and coconut oil will not work in this recipe.
1 cup (250 mL) raw almonds, ground into a fine meal (see page 290)
1 1/2 cups (375 mL) unsweetened shredded coconut
1/2 teaspoon plus 1/8 teaspoon (2.5 mL) fine sea salt
1/2 teaspoon (2 mL) ground cinnamon
1/2 cup (125 mL) pure maple syrup
1/4 cup (2 ounces/60 g) Homemade Coconut Butter or store-bought, melted
1 teaspoon (5 mL) pure vanilla extract
1 vanilla bean, seeds scraped, or 1/4 teaspoon (1 mL) pure vanilla bean powder
3 1/2 ounces (100 g) non-dairy dark chocolate
1 teaspoon (5 mL) virgin coconut oil
- Preheat the oven to 275°F (140°C). Line a baking sheet with parchment paper. Line a large plate with parchment paper.
- In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, melted coconut butter, vanilla extract, and vanilla bean seeds until thoroughly combined. The dough will be thick and sticky.
- With a 2-tablespoon (30 mL) retractable cookie scoop, scoop a ball of dough and pack it in so the top is flat. Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about 2 inches (5 cm) apart on the baking sheet.
- Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.
- Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
- In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. (Alternatively, melt them together in a small pot over low heat, stirring frequently.) Turn off the heat.
- Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.
- Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.
- Store leftover macaroons in an airtight container in the fridge for up to 1 week. You can also wrap the macaroons in foil, place them in an airtight container or freezer-safe zip-top bag, and freeze for up to 1 month.
Make it soy-free: Use a soy-free non-dairy chocolate, such as Enjoy Life brand.