I can live without most foods – I think being intolerant to over 72 foods proves that – but chocolate? I opine that chocolate is cathartic to the soul. I have been making my own chocolate for a year or so now and I can absolutely, positively declare that I will never, ever revert to the greasy, pathetic ‘chocolate’ sold in the shops. Seriously, try it; it’s incredible. Also, I’ve never had a macaroon.
What?! I’ve never had a macaroon?! No, I haven’t. I know. How did the mixture of gloriously crunchy desiccated coconut, fluffy mounds of whipped egg whites and sweet, familiar sugar escape my grasp in the fourteen years I’ve been on this planet? And guess what? I don’t think I’ll ever taste a ‘traditional’ macaroon. Why would I want to revert to refined, over-processed sugar and whites of a chicken’s unfertilised eggs? I really don’t. How about a wholesome, healthy, and deliciously tasty chocolatey macaroon which is incredibly crisp on the outside and chewy on the inside? ‘Hark!’ the kitchen angels sing!
Throw together some crunchy desiccated coconut, silky, smooth coconut oil, rich and creamy coconut milk, sweet and mild agave nectar, dark, deep cacao powder, and heavenly vanilla extract, mix it up, scoop it together, and bake. Done. The perfect little bites for when you’re craving a dose of chocolate.
The usual caveats here: these are so utterly yummy that if you’re watching what you eat (or if you’re sensible enough to think that you really shouldn’t be eating 12 macaroons in a day – well done to you), you’ll want to freeze some for later. Trust me, they’re just too tempting!
Loosely adapted from the wonderful Jenni at The Urban Poser!
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: dairy-free egg-free gluten-free grain-free paleo soy-free sugar-free vegan
Description: Delicious, dark, and chocolatey macaroons full of goodness! Made with three types of coconut, a splash of agave, and some cacao powder, these are as pure as you’ll get when it comes to macaroons!
Ingredients (12 macaroons)
- 2 cups fine desiccated coconut
- 2 tablespoons coconut milk
- 1/3 cup coconut oil
- 1/4 cup cacao powder
- 1/3 cup agave nectar
- 1 tsp vanilla extract
1. Preheat your oven to 320/160 degrees.
2. Mix together all the ingredients in a large bowl until everything is well incorporated.
3. Using a small ice cream scoop, melon baller, or teaspoon, scoop out macaroon mixture, making sure to press the mixture right down into the scooper before releasing onto a baking tray lined with greaseproof paper which has been greased with a bit of coconut oil.
4. Bake for 9-10 minutes, but keep your eye on them! They burn quickly.
5. Let rest for 10 minutes before you handle them so that they can firm up.