It is with utmost pleasure that I introduce you to a gal that has this whole BAKE thing dowwwwn! Amymou, as I endearingly call her, was born to express her Art within the realm of food, flavor and family. What I love the most about her story is the great influence "Teta" plays in all her recipes. Her grandmother, Lebanese as they get, is even cuter than these button shaped Macaroons you're about to see.
Without further ado, I give you.....
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Macaroons by Amymou!
The more the merrier-macaroons recipe is here! Christmas cheer comes with coconut this year :) and it's a sure hit for any sweet celebration! A simple yet satisfying treat that's tasty and healthy...guilt free and gluten-free, too! Get on Santa's good side if you know what I mean because these bad boys make everything that's naughty about noshing --- NICE.
And look who won't have to check their grocery list twice?
Under 5 ingredients to prepare this festive holiday fare!
Here's what you'll need:
- 2 heaping cups of organic shredded coconut (or a combination of ground & flake, half unsweetened and half sweetened or all unsweetened)
- 1/2 c. Light coconut milk (unsweetened)
- 1/2 c. Organic cane sugar ( or you can use honey)
- 1 egg white
- 1/2 tsp. pure almond extract
(vanilla is fine too)
- In a small pot, dissolve coconut milk and sugar until thickened into the consistency of syrup (approx. 5 - 7 minutes). Set aside until slightly cooled or chill in the fridge to speed up the process.
- Next, in a medium bowl add 2 cups of shredded coconut. Poor sugar syrup on top and mix with a spatula. Lastly, best an egg white with extract until frothy and fold into coconut mixture. If you notice it's a bit runny, you can add an extra 1/4 cup of coconut. Chill the mix for 5 minutes in freezer for easy assembly.
- Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Grease an ice cream scoop with a bit of coconut oil to prevent sticking when scooping rounds of coconut mixture. Fill the scoop with coconut mixture and press it in all the way so it's tightly packed. Release onto tray carefully - yield will be 12 or so macaroons depending on the size of your scooper! Don't worry about spacing them far apart as they won't rise or expand during the baking process. Place in the oven (middle rack) for 12 minutes on 350 and then an additional 5 minutes on 250 degrees. Turn off oven and let them sit in there for the last 3 minutes of residual heat.
Total baking time = 20 minutes. Not bad, not bad at allllllll.
Note to chocolate lovers..there is a special step to take these snow white coconut caps to the next level...
Optional * but highly recommended *
-->>Chocolate drenched method<<--
Melt 1/2 cup of dark or bittersweet chocolate with 1 tsp of coconut oil. Using a spoon, Dip dunk or drizzle on top and sprinkle with sea salt for a secret surprise! Allow to cool completely in the fridge and enJoyyyy (to the world)
And remember, the more the merrier ;)