Things I love most about these macaroons:
It takes less than 5 minutes to get everything in the mixer
They are full of healthy fats and raw cacao
They’re the perrrrfect mix of salty and sweet
The bonus is that they’re vegan and paleo. Would I eat them even if they weren’t? YES. But it’s fun to have the bragging rights to say ‘I made vegan paleo macaroons and they are TO DIE.”
The ingredients are super ‘clean’, and you can freely increase or decrease the amount of sweetness or saltiness. I used 1/4 teaspoon salt, because I love my chocolate to have a noticeable salty kick, but feel free to decrease it to 1/8 teaspoon or omit it altogether if you want a straight, sweet, chocolate flavor!
And it’s also quite nice that you can eat the batter straight out of the food processor! I could easily just skip the baking part and eat this stuff by the spoonful. :]
If you have one, I’d recommend using a tablespoon-size cookie scoop to get your batter from the food processor to your baking sheet. Since the batter is quite sticky, the scoop helps to keep the neat round shape of the macaroon- and it’ll also save you some time since you won’t have to scrape the macaroon out of whatever you’re using to get it from point A to point B.
If you don’t have one, here’s a link to the one we bought a few years ago. It still works a treat!
The texture of these is divine–the outside is chewy with the slightest crunch, and the center is soft and melty. They’d go great with a cold glass of almond milk (or regular milk, if that’s your thing!).
Even though these are super easy, there’s just a couple things to point out so you can get the best macaroon experience possible:
Make sure you buy short, unsweetened coconut shreds (I believe it’s also called desiccated coconut). Like, SHORT short. Around the same length (if not smaller) than grains of rice. Do not use the 1/2 inch ribbons or the thin, longer shreds, because your macaroons will dry out, and you’ll be chewing them for days.
Do not be tempted to overbake! Twelve minutes (maaaaaybe 13) should be plenty. They’ll still feel soft when they come out of the oven, but they’ll harden as they cool on the baking rack. You want to keep that beautiful texture, and it’ll get lost very quickly if you leave them in the oven too long.
It’s okay if you don’t want to share them. I wouldn’t blame you one bit. ;]
paleo chocolate macaroons
prep time: 10 mins | bake time: 12 mins | makes: about 23 macaroons
1 1/4 cup short, unsweetened coconut shreds (aka desiccated coconut)
1/4 cup almond flour
1/4 cup + 2 tbsp raw cacao
3 heaping tablespoons coconut oil (no need to melt it first!)
1/2 tsp vanilla extract
1/4 tsp salt (or less if you wish)
1/4 cup + 1 tbsp maple syrup
Preheat oven to 350°F, and line a cookie sheet with parchment paper.
Toss all ingredients into a food processor, and mix until you have a dark, sticky batter. Taste the batter to see if you want to increase sweetness or saltiness. Your end result will turn out slightly less sweet than the batter, so keep this in mind!
Using a tablespoon-size cookie scoop, dole out your macaroons onto your cookie sheet.
Bake for 12-13 minutes. You should be able to peel the macaroon off the sheet without it completely falling apart, but they’ll still be nice and soft. Place the cookie sheet directly onto a cooling rack for about a half hour before serving.
Store in an air-tight container on the counter. These keep for at least two weeks, if not more!
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