Happy holidays to you! I took these bad boys to a Christmas Eve party last night and everyone was in heaven! You are going to flip for these macaroons. I never liked dried coconut until about 3 years ago. These macaroons have a touch of orange zest and almond extract to create a new spin on the traditional macaroon. Sweetened with brown rice syrup, this treat will leave you feeling guilt-free!
3 cups dried unsweetened coconut
1 cup sliced almonds
1 cup brown rice syrup
1/4 cup unrefined coconut oil, melted
Zest of one organic orange
1 teaspoon almond extract
Chocolate Ganache Topping (optional)
1 cup grain-sweetened chocolate chips
1/2 cup rice milk (soy or almond is fine)
Preheat oven to 325 degrees F. Lightly toast coconut in a dry skillet stirring continuously. Combine with all ingredients in a large bowl and stir until all the ingredients are well incorporated. With wet hands, form into small balls and place on parchment-lined cookie sheet (I keep a small bowl of water nearby for wetting my hands which prevents the dough from sticking). Continue until all the dough is gone. Place in oven and bake for 15 minutes. Meanwhile, make your ganache topping if using by melting down the chocolate over a low flame with milk, stirring continuously. Remove macaroons from oven and allow to cool completely. Dip each one into the chocolate by holding the bottom and rolling it around to get almost to the bottom of cookie. Place back on parchment and allow to cool. Store in fridge for a few hours to make sure the chocolate hardens. Delish!