Chocolate-dipped coconut macaroons

Chocolate-dipped coconut macaroons

WHOA BABY.

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.


HUGS! <3

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.

Folding in the aquafabaChocolate-dipped coconut macaroonsChocolate-dipped coconut macaroonsChocolate-dipped coconut macaroonsChocolate-dipped coconut macaroonsChocolate dripsChocolate-dipped coconut macaroons

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

Chocolate coating
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)


VARIATIONS
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.


PRINT THIS RECIPE + THE EVOLUTION OF THIS RECIPE

Chocolate-dipped coconut macaroons

17 Comments

  • Reply Karlie 14 April 2017 at 10:43 AM

    Outdoor shoes in the house MAY BE the end of my current relationship. I’m kidding, but it is truly a travesty. Also, I’m making these (obviously) and so excited for you guys! Happy weekend xx

  • Reply Rebecca | Let's Eat Cake 14 April 2017 at 11:22 AM

    These photos are stunning! And we do want to hear life updates! Congrats on the upcoming kitchen reno and thanks for sharing so many rad links and this recipe that I need right now. Oh and I’m sorry to be “that person” but your link to your lovely “eat food. not to much. mostly chocolate” sign is broken :-/

  • Reply Sam 14 April 2017 at 11:48 AM

    These macaroons are beautiful but you are so wrong, sister…I want all the life updates! Especially the ones that relate to your new biz.

    • Reply Sam 14 April 2017 at 11:51 AM

      I almost forgot! No shoes in the house. Ever! I keep a box of shoe covers in the entryway closet for technicians but unless you’re coming to do work on my house, remove those nasty things from your feet.

  • Reply Lan | MoreStomach 14 April 2017 at 12:32 PM

    having grown up in an asian household and having the embarrassing task of telling my friends to take their shoes of when they came over to play i went through a stretch of time in college and a few years after of wearing my shoes EVERYWHERE in my dorm or apartment. this was my rebellion against the establishment of strict asian parents.
    i would never admit it to them, but i see the wise-ness of taking shoes off before fully entering a home. i am not as strict though when i have guest over, i leave that to the husband.

  • Reply Aimee 14 April 2017 at 12:55 PM

    These look heavenly.

    Also, I’m 100% on board with you about the shoes in house thing. Ew. It’s right up there with having books or magazines in the bathroom. Just no.

  • Reply Shelby @ The Fernweh Wolf 14 April 2017 at 3:38 PM

    Those look amazingggg. Going to try and convince my bf to make me them for Easter :P
    xx

  • Reply Tori//Gringalicious.com 14 April 2017 at 7:05 PM

    Haha, I’d have been fine reading about aquafaba and the rest but I can see that maybe a more straight forward post was best today. Thanks for sharing these yummy looking treats!

  • Reply Valentina | The Blue Bride 14 April 2017 at 9:36 PM

    You’re the funniest food blogger around, I want, I need your ramblings. Damn, lady! :D <3
    xoxo
    Ps : I need to buy a damn hand mixer…..

  • Reply Audrey 15 April 2017 at 10:01 AM

    Hello!
    I TOTALLY agree with the shoes out/in thing.

    I have a couple of questions : How can i substitute cream of tartar (since I live in Belgium – hello Liège Waffles- and I don’t want to go to 17 different groceries to finally find some -or maybe not), & How can I substitute potato starch?
    You can call me the “substitute girl”. (But did i mention I totally agree with the shoes things?)

    Thank you,
    Substitute/Liège Waffles Girl.

    ps : i had to read 3 times how i wrote substitute in this comment and i’m not sure i didn’t write it wrong (to much T’s in that word).

    • Reply Mary 15 April 2017 at 1:35 PM

      You can replace iit with lemon juice. The purpose of cream of tartar is to create air in the beating process, so they will be soft, but crispy after baking. It works for me, hope it works for you too.

    • Reply Ashlae 15 April 2017 at 10:12 PM

      Hi Audrey (AKA substitute girl) –

      You can substitute 1/4 teaspoon lemon juice or white vinegar in place of the cream of tartar. As for the potato starch, any other starch variety will do (corn, tapioca, etc.).

  • Reply dixya @food, pleasure, and health 16 April 2017 at 9:57 AM

    your pictures are absolutely breathtaking! im heading to read all the comments now.

  • Reply Amber 16 April 2017 at 4:21 PM

    I don’t trust anyone who doesn’t remove their shoes once inside. That WSJ article pretty much sums up why. :)

  • Reply Rosie 16 April 2017 at 9:36 PM

    Are you saying I can make vegan macaroons? Without egg whites? I have been searching for this since becoming vegan, as classic coconut macaroons are my go-to sweet holiday treat – whether that be easter, or christmas, or just to celebrate being alive! These look and sound just like the old school grandma macaroons of my childhood, but with such pretty pictures :) And also, I agree about the shoes… I reserve a pair of Sanuks (they’re not shoes, they’re sandals!) to wear around the house as I hate the feel of dirt under my feet but don’t want to make it worse by wearing ‘outside shoes’. I’m glad someone shares my concerns.

  • Reply Recipe Rolodex: Eating One Part Plant This Week | Jessica Murnane 17 April 2017 at 7:33 AM

    […] 1.  Chocolate-Dipped Coconut Macaroons  2. Spicy Peanut + Coconut Curry Bowls  3. Almost Raw Coconut Pecan Bars  4. Fettuccine Cashew Alfredo  5. Baked Falafel Bowls  6. Easy No Bake Cookies  7. Strawberry Peanut Butter Oatshake […]

  • Reply Hannah 20 April 2017 at 11:54 AM

    I didn’t make it through alllllllll the comments on the shoes debate, but I did find the part interesting where the girl gives specific instances of being embarrassed to remove shoes. I’m 100% in the shoes-off camp in my own house, and I’m more than happy to oblige as a guest, but I will say there should be an exception for parties/events where one might arrive dressed in a full outfit, including shoes. I think if you host a party, even a small party, you should be an accepting host and let people do as they please, and just clean the floor afterward. One time I stayed at an airbnb and the guy had multiple signs about removing shoes – it was even in ALL CAPS in his listing. I must say it felt like overkill. But I never forgot to remove my shoes.

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