Oh my word! These macaroons are really good! The flavor and texture are reminiscent of Bounty bars. They’ve been on my to-do-list for a little while, and although I didn’t intend on making them today, I came home and really felt like some baking therapy. I didn’t have to buy any ingredients as I had leftover desiccated (flaked) coconut from when I made cupcakes.
They are easy to make, deliciously moist, chewy, coconutty and sweet, making them perfect with a cup of tea or coffee. The best part of these treats are that they are dairy-free, gluten-free, vegan-friendly and alternatively sweetened with agave nectar – so you won’t get that sugar spike after eating one.
The recipe couldn’t be simpler, just dump all the ingredients into a bowl, mix, scoop, bake, allow to cool and drizzle with melted chocolate. In fact, you could forego the chocolate, if desired. To drizzle, I usually use a plastic squeezy bottle, however, mine just broke, so I had to resort in amateuristically (no such word, but you get my drift) drizzling with a spoon… oh well, even though they aren’t as pretty as they could be, they still taste good! The Flying Apron baking book has come up with yet another winner!
Now what category do they go under? Cookie? Not quite. Biscuit (UK)? Nope. Baked confection? Getting closer. I guess they are best described as mini-cakes, so I’ll file them under cakes!
CHOCOLATE DRIZZLED COCONUT MACAROONS – GLUTEN-FREE & VEGAN
Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger
For the macaroons
- 55 g (⅓ c) brown rice flour
- 225 g (2 ½ c) unsweetened desiccated (flaked) coconut
- 120 ml (½ c) coconut milk
- 80 ml (⅓ c) agave nectar
- 1 small pinch salt
- 1 teaspoon vanilla extract
- 100 g (3.5 oz) dark chocolate*, melted
* Make sure that the chocolate is vegan friendly.
1. Preheat oven to 180°C (350°F) and line a baking tray (pan/sheet) with a silicone mat or parchment paper.
2. In a large bowl, mix all the macaroon ingredients together – brown rice flour, coconut, coconut milk, agave, salt and vanilla extract until evenly combined. The mixture will be moist and very slightly sticky.
3. Using one 5 cm (2 inch) diameter ice-cream scoop, scoop out portions of the dough onto the prepared tray (pan/sheet). Ensure that you pack the scoop tightly, and dip the scoop in cold water between scoops to avoid unnecessary sticking.
4. Bake in middle of preheated oven for 15-18 minutes or until just lightly browned. Try not to over bake.
5. Remove from oven and let cool on the baking tray (pan/sheet).
6. Once cool, drizzle or dip in chocolate and let set. Enjoy!