
The two step cooking process is integral to the recipe, and
comes directly from the recipe on David Lebovitz’s blog. It definitely makes the
cookie and this step cannot be skipped!!

One last thing: the creamed coconut should not be confused or substituted with "coconut cream" which is a completely different thing! My favourite one is from Edward and Sons and comes in a green box (we sell it at Goodness Me, in-store, but not online yet) Coconut butter is very similar and can be substituted in a pinch.
Grain Free Coconut Macaroons
3 egg whites
1 whole egg
¾ cup organic cane sugar
½ tsp sea salt
2 ½ cups unsweetened shredded coconut (Organic Traditions is the bees knees! )
2 Tbsp arrowroot flour
3 Tbsp almond flour
1/3 cup creamed coconut (or sub. coconut butter, this works well too!)
2 Tbsp honey
Mix all ingredients together in a large heavy bottomed
frying pan. (Do not turn on heat yet! Mix well first or your eggs will scramble
instead of blending in!!) Cook over medium heat, stirring constantly with a
flat wooden spatula until the mixture starts to stick to the bottom of the pan
and the sugars start to caramelize. Remove from heat, scrape into a bowl and
chill until easily handle-able.
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If you are in a hurry when chilling the dough, spread it out thinly in a bowl in the fridge, it will cool in 1/2 the time! |
Preheat oven to 350F
Shape in to 1 tbsp sized cookies, and place on a parchment
lined pan about an inch apart. ( I use my 1 tbsp Cuisinart measuring spoon as a
scoop, because it makes a nice rounded cookie shape. I dip it in water between
each scoop and they release well with a firm tap on the cookie sheet.)
Bake for 17-18 minutes or until macaroons start to just
nicely brown around the edges. Remove from oven and let cool on a wire rack.
If desired: Melt 1 ½ cups chocolate chips in a heat proof
bowl over simmering water (water should not touch the bottom of the bowl!) and dip macaroons in chocolate. Chill until chocolate
is set.
Keep leftovers in refrigerator, if you have any!
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