chocolate orange macaroons - good-saint.com€¦ · once your macaroons are formed, set them on a...
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Chocolate Orange MacaroonsVEGAN + GLUTEN FREE + NUT FREE
Ingredients:
2 cups unsweetened shredded coconut
1/4 cup coconut oil, softened to room temp-not
melted
1/4 cup coconut flour (WW works here, too)
1/4 cup cocoa powder
1/3 cup maple syrup or agave nectar
1/2 teaspoon salt
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2-4 teaspoons cold water
1/4 cup (about 2 oz.) dark chocolate, melted
Directions:
Combine coconut, coconut oil, flour, cocoa powder, syrup, salt, orange & 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 water, starting with two teaspoons, and mix until mixture comes
together and becomes sticky. Once combined, use your hands to form the mixture into (about) 1
inch balls. Or two inch 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 about 2 ounces of chocolate. To keep the recipe raw use
the bain-marie (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 chocolate is fully melted, remove macaroons from cooling area. Dip 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 (I used my fingers so I had
a reasonable excuse to lick the chocolate off of my fingers after...).
Once a little chocolate has been added, place the completed macaroons back onto lined cookie
sheet and refrigerate for about 30-60 minutes, allowing 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 equally delicious cold.