chocolate orange macaroons - good-saint.com€¦ · once your macaroons are formed, set them on a...

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Chocolate Orange Macaroons VEGAN + 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.

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Page 1: Chocolate Orange Macaroons - good-saint.com€¦ · Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here

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.

Page 2: Chocolate Orange Macaroons - good-saint.com€¦ · Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here

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.