I’ve been up since 5AM working on this post and – as of one minute ago – I deleted the entire thing (well, except for the recipe) because do you really want to waste five minutes of your precious morning reading about aquafaba and recent happenings with Alchemy (how I managed to make a connection there, I have no clue)? I went ahead and assumed the answer would be no, so.. instead of boring you with seemingly meaningless details about this recipe and my personal life, I’ve rounded up some of my favorite things on the WWW. Things that might make you hungry. Or make you laugh. Or make you blow your entire return from Uncle Sam. I also threw in a short life update because really good things are happening and I’ve been pretty terrible about keeping you guys in the loop (even though I’m almost certain that being “kept in the loop” is of no interest to anyone aside from my ma and pa) (HI GUYS).
Good reads – All of the Xanax I’ve Purchased Since, this turd (seeeee what I did there?), predatory lending, TAKE OFF YOUR GODDAMN SHOES, and I can’t believe I’m admitting this but I read every single comment on this post.
Delicious recipes – Sprouted chickpea hummus, swirled mousse jars, and (life-changing) no-fry tofu.
Excellent places to spend $$$ – Here, here, and here, just take my whole damn wallet.
This is still my favorite video on the interweb – NONNA (specifically 5:47)
Oh, and a 50ish-word life update – I mistakenly wore Birks + socks in public (and I give you permission to tease me about this for the duration of my existence), the contractors finally started working on our commercial space (!), and we got the green light to move on Tuesday which means KiTcHeN rEnOvAtIoN 2.0, come at me.
PS – Can we talk about wearing outside shoes in the house? CAN WE PLEEEEEEASE TALK ABOUT WEARING OUTSIDE SHOES IN THE HOUSE? I think it’s filthy. And gross. So there’s that.
Notes: If you don’t want to reduce the almondmilk, feel free to use unsweetened almondmilk creamer – but I’ve got to add that the macaroons made with reduced toasted coconut almondmilk take the cake. If you’re trying to avoid aquafaba, head this way (options five and six are ok, but not as close to real macaroons as the aquafaba variety). For sweeter macaroons, increase the pure maple syrup to 1/3 cup (195g) and reduce the almondmilk to 3/4 cup (once reduced, you’ll be left with 6 tablespoons for the recipe).
CHOCOLATE-DIPPED COCONUT MACAROONS
1 cup (210g) toasted coconut almondmilk (see notes above)
3/4 cup (170g) aquafaba (see notes above)
Small pinch of cream of tartar
1/4 cup (28g) coconut flour
2 tablespoons (20g) potato starch
1/2 teaspoon (2g) fine sea salt
1/4 cup (65g) pure maple syrup
2 teaspoons (8g) pure vanilla extract
2 cups (168g) unsweetened shredded coconut
1 bar (90g) good quality dark chocolate
1 tablespoon (11g) unrefined coconut oil
First things first: you need to reduce the aquafaba and the almondmilk (but not in the same pan). Add the almondmilk to a medium saucepan set over medium heat. Allow mixture to boil until it’s been reduced to 1/2 cup (115g). Once you get the almondmilk going, add the aquafaba to a small saucepan set over medium-low heat. Once boiling, reduce heat and gently simmer until the aquafaba has been reduced to 1/4 cup (55-60g) of liquid. The aquafaba will take ~20 minutes to reduce (assuming you use a small-ish saucepan).
Once both the aquafaba and almondmilk have been reduced, you may proceed.
Preheat oven to 300˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. Using a hand mixer (or immersion blender) fitted with the whisk attachment, beat the aquafaba and cream of tartar on high speed just until the mixture starts to form stiff peaks; set aside. Sift the coconut flour, potato starch, and sea salt into a large mixing bowl then add the reduced almondmilk, maple syrup, and vanilla extract; using a silicone spatula, stir to combine. Mix in the unsweetened shredded coconut then gently fold in the aquafaba, just until it’s incorporated. Using a 1/4 cup scoop, firmly pack the dough and drop it onto the prepared baking sheet. Bake at 300˚F for 30-35 minutes (30 if you want them on the moist side; 35 if you want them a little more dry). Transfer the macaroons to a wire rack and cool completely.
While the macaroons are cooling, prepare the chocolate by melting it in a double boiler set over medium heat. Once melted, stir in the coconut oil then off the heat and let the chocolate cool for 15-20 minutes. Once cool, dip the bottom of each macaroon into the chocolate then place on a small baking sheet lined with parchment paper; drizzle remaining chocolate over macaroons. Transfer to freezer and chill until the chocolate is solid. The macaroons will keep in the freezer for longer than it will take you to eat them. I know that for a fact. Let thaw at room temperature for 20-30 minutes before consuming.
Yield: 8 macaroons (pictured is a double batch)
Matcha macaroons – Once the milk has been reduced, whisk it into 1 teaspoon of good quality matcha powder (make sure you sift the matcha first).
Raspberry macaroons – Crush 1/4 cup of freeze-dried raspberries and mix them into the batter whiny mix in the shredded coconut.
Chocolate macaroons – Add 1/4 cup of cacao powder and increase the maple syrup to 1/3 cup (195g). Add a handful of crushed cacao nibs, if desired.
Golden macaroons – Add 2 heaping teaspoons of maca golden milk powder while reducing the almondmilk.