>> Monday, August 27, 2012
You know it: I make cookies all the time. Plus, I absolutely love shredded coconut. So, can you believe I've never made macaroons before?
I can't either.
I made these macaroons as a treat for Stephen after his 5K PR yesterday. I found this recipe hiding out in an old card stack from college. I think it belonged to one of my roommates. I lived in like 1,000 apartments, so I can't really figure out who wrote it up.
But thank you, whoever you are, roomie!
I took some liberties, most notably exchanging egg for flax meal. That's right. This recipe is gluten-free and vegan depending on what flour and chocolate chips you choose to us. (Though adding them at all is suggested, but entirely optional.)
What you'll need . . .
- 1-1/2 cups shredded coconut (unsweetened)
- 1/4 cup oat flour (or whole wheat, etc.)
- Pinch salt
- 1/2 cup dark brown sugar
- 2 tablespoons flax meal
- 1/4 cup almond milk (unsweetened)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Method . . .
- Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.
- In a large bowl, combine the brown sugar, flax meal, almond milk, maple syrup, and vanilla extract.
- Add the coconut and flour to this mixture. You may wish to add more flour depending on how wet the mixture is.
- Fold in the chocolate chips.
- Then scoop out in heaping tablespoonfuls onto the parchment. You don't need to space them terribly far apart.
- Bake for 10 to 12 minutes, until lightly toasted brown on edges.
- Let cool before eating.
While I was taking these photos, Stephen challenged me to make the tallest stack of macaroons I could. I didn't get very high . . . and the minute they were up so I could take the photo, they fell down again.
Today on Writing Chapter Three, I've written about why my desired way of parenting is at odds with my personality. I also posted other stuff on that site, but haven't been keeping up with it on here, so be sure to read if you're interested.
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