On any given day you will find me craving sweets. You? I do not think I am alone in the least. Sometimes I have a craving for the unique and making a regular macaron doesn’t really fit into my timetable so instead I’ve settled for a raw macaroon. Really, they’re nothing like the other but I feel all culinary when I make them. They are so good and are dipped in chocolate!
To make the macaroons you will need.
2 cups shredded coconut (if you like things less sweet, you can use unsweet coconut. We’ve done both!)
1/4 coconut oil, melted
1/2 cup flour (any kind)
1/3 cup pure maple syrup
1/4 teaspoon salt
1 tsp. pure vanilla extract
Mix all the ingredients together with a fork. This is a great step for kids!
Roll them into a ball. I use a cookie scoop to get them the same size. Once you’ve formed all the balls, refrigerate them for a few hours or until hard.
Now for the delicious chocolate! Here’s what you’ll need to make the chocolate covering:
1 1/2 cups chocolate chips
1/2 cup well stirred canned unsweetened coconut milk (you can shake the can before opening)
2 tsp. honey
1/2 tsp. pure vanilla extract
Melt all the ingredients together. While it’s warm dip each macaroon into the chocolate using a fork.
Let each delicious macaroon cool on wax paper.
That’s it! You can store these in the refrigerator or freezer to enjoy for quite awhile! These are a great make-ahead dessert!
Raw Macaroon Recipe
- 2 cups shredded coconut
- 1/4 cup coconut oil melted
- 1/2 cup all purpose flour
- 1/3 cup pure maple syrup
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups chocolate chips
- 1/2 cup unsweetened coconut milk
- 2 teaspoon honey
- 1/2 teaspoon pure vanilla extract
- Mix all the macaroon ingredients with a fork in a bowl until well combined. Form into balls and refrigerate until hard.
- TIP: For a little variation, toast some whole almonds at 325 for 8 minutes and then insert one almond into each coconut ball before refrigerating – simulates almond joy!
- Melt the chocolate coating ingredients together.
- While chocolate is warm, coat each ball using your fingers or a fork and dry on wax paper.