+GF +SF
Dipped in melted dark chocolate and topped with freshly grated orange zest, these sweet confections are a perfect dessert for sharing … or not! —AS
MAKES ABOUT 12 MACAROONS
2 cups (150 g) unsweetened shredded coconut
¼ cup (55 g) coconut oil, at room temperature (not melted)
¼ cup (28 g) coconut flour (whole wheat works here, too)
¼ cup (28 g) cocoa powder
⅓ cup (80 ml) maple syrup or agave nectar
½ tsp salt
1 tsp orange extract
½ tsp vanilla extract
2–4 tsp (10–20 ml) cold water
2 oz (57 g) dark chocolate
Combine the coconut, coconut oil, flour, cocoa powder, syrup, salt, orange and vanilla extracts. Coconut oil should NOT be melted. You want to have to fork the mixture together until the solid coconut oil has been completely smooshed up and combined with everything else. It takes about 2 minutes of dedicated forking.
Add the water, starting with 2 teaspoons (10 ml), and stir until the mixture comes together and becomes sticky.
Once combined, use your hands to form the mixture into (about) 1-inch (2.5-cm) balls. Or 2-inch (5-cm) balls … because who am I to tell you how much macaroon to enjoy? Once your macaroons are formed, set them on a paper-lined cookie sheet in a cool place. The fridge will work beautifully here.
While the macaroons are chillin’, melt the chocolate. To keep the recipe raw, use the double-boiler method. To do this, fill a large saucepan with water. Bring the water to a boil, and cover with a heat safe bowl, never allowing the heat safe bowl to come into contact with the water. Gently melt the chocolate.
Once the chocolate is fully melted, remove the macaroons from their cooling area. Dip the macaroons carefully into the chocolate, being careful not to coat them, but rather add the chocolate as more of an accent, ‘cause these babies are rich! (Sometimes we use a piping bag to add a little decorative chocolate to the tops.) This is most easily done using a spoon and/or your fingers.
Once a little chocolate has been added, place the completed macaroons back onto a lined cookie sheet and refrigerate for about 30 to 60 minutes, allowing the chocolate to set. This process can be sped up by placing the entire cookie sheet into the freezer until the chocolate cools completely.
Once the macaroons are hardened and the chocolate has set, pull them out of the fridge and enjoy! They’re best after coming to room temperature but are equally delicious chilled!