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Vanilla-Strawberry Coconut Macaroons (Paleo, Dairy/Gluten/Egg/Refined Sugar Free)

By

(Paleo, Dairy/Gluten/Egg/Refined Sugar Free)

Rate this recipe 4.6/5 (21 Votes)

Ingredients

  • 3/4 cup fine ground blanched almond flour (like Honeyville)
  • 1 1/2 cup “Let’s Do Organic" unsweetened shredded coconut*
  • 1/4 cup plus 1 tablespoon raw honey or vegan alternative
  • 1/4 cup coconut oil, liquid
  • 2 teaspoons vanilla extract
  • Pinch of unrefined sea salt
  • 1/4-1/2 cup freeze dried strawberries chopped but not crushed (fresh will not work here)
  • I always use the "Let's Do Organic" brand coconut for my macaroons as it is very finely shredded. Results will vary from brand to brand. I purchase mine at my local health food store but you can order it online as well.
  • See more at: http://urbanposer.blogspot.com/#sthash.Pvn6MEGZ.dpuf

Details

Adapted from urbanposer.blogspot.com

Preparation

Step 1


1. Preheat the oven to 190 degrees.Essentially you are dehydrating them. Keep in mind that ovens are often inaccurate. 170-190 degrees is about as low as most ovens go. If your macaroons are browning it is most likely that your oven is not actually holding the right temperature. In this case, lessen the baking time since lower the temp is not really possible. If your oven holds a temp properly, 50 minutes should be just right with no browning. Also keep in mind that convection ovens will have shorter baking times.

2. In a bowl, combine the almond flour and shredded coconut. If not using "Let's Do Organic" brand and your shredded coconut seems coarsely shredded, just pulse the almond flour and coconut in a food processor together till just blended. Don't over process though.

3. In a separate bowl, mix together the honey, coconut oil, vanilla and salt until well blended.

4. Add the honey mixture to the dry ingredients and stir until well combined (I like to use my hands for this as it helps distribute the ingredients best AND so I can lick my fingers after!)

5. Mix in the strawberries.

6. Using a rounded “measuring” tablespoon, scoop up enough dough to fill the tablespoon. Drag it on the side of the bowl gently pressing the macaroon dough into the spoon. Turn the spoon upside down and tap the it on the side of the bowl letting the formed dough fall into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.

7. Bake for about 50 minutes. Remove sooner if need. They should not be browning (see 1st step). Allow to cool for at least 10 minutes before transferring The outside should be dried out slightly and the inside should be soft and chewy.

Macaroons will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled too. Store in an airtight container.

Makes about 20 macaroons.



- See more at: http://urbanposer.blogspot.com/#sthash.Pvn6MEGZ.dpuf

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