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More Christmas Kitchen Gifts: Coconut Macaroons ROOAAARRRR!

November 13, 2013

macaroon

Not to be confused with the French macaron, coconut macaroons are traditionally an English invention of shredded coconut, egg-white and sugar, baked so that they are crispy on the outside and moist and soft on the inside. There is a difference of opinion as to whether they should be baked golden or left uncoloured, but personally I love the taste of toasted coconut, despite it not being as nutritious, due to the volatile oils being cooked out.
 
These macaroons, on the other hand, are VERY nutritious as they are raw! All of their precious oils and enzymes are intact. Read the endless attributes of this yummy ingredient here. These make another yummy Christmas gift from the kitchen. They are so simple, the kids can make them for their teachers end of year “thank you”. (Do they still do that? My kids are long grown out of primary school!!)
 
If you can find organic coconut butter, all the better. I like to use this one if I don’t make my own. Find my recipe here.
By all means play around with the flavour. Chocolate goes really well, but so does finely chopped dried apricot or peaches too. The almond butter works as a good binder but if you need to make them nut free, sunflower butter works too – just use a little less as it is runnier.
 
Now I know that the addition of psyllium is a bit weird but I have made this discovery which works. Whilst I am an advocate of its great fibre and binding properties. Psyllium husks, used in this recipe give the macaroons a “crunch” when frozen. Weird, yes, but win/win for me!
 
160g cold coconut butter (not coconut oil)
100g almond butter
80g sugar (I use Natvia)
70g coconut
pinch salt
1 teas vanilla extract, or to taste (I use about 10 drops of vanilla oil)
stevia to taste
2 teas psyllium (optional)
60g dark chocolate, chopped (or dried apricots or a mix!)
 
Blitz the coconut butter on SP 8 for 5 seconds until finely chopped. Add the rest of the ingredients and pulse until just combined, adding the chocolate last so that it maintains a speck in the mix. If the mix is too dry add a little water to form a firm mix that can be rolled into balls. Freeze to firm up – best served frozen.
 
Find a recipe for traditional English Macaroons here.
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