Who doesn’t love a good macaroon? Chewy, coconut-y and delicious. I haven’t had a decent macaroon in quite a long time, as most are made with egg whites to bind them together. I happened upon a recipe (via Pinterest, of course) that I couldn’t wait to try. We had some friends over last night for some of Isa’s Pad Thai (THE best Pad Thai!) and so I figured macaroons would stay with the Thai theme. These are super easy to whip up and are satisfying and a great combination of coconut and chocolate. Give these babies a whirl!
3 cups shredded, unsweetened coconut
1/3 cup powdered sugar
3/4 cup coconut milk (shake can well to combine, mix well before measuring)
2 T Ener-G egg replacer
2 tsp pure vanilla extract
4 ounces bittersweet chocolate
4 ounces semi-sweet chocolate
Preheat oven to 325 degrees and line two cookies sheets with parchment paper. Set aside. In a large bowl mix together coconut and powdered sugar until well combined. In a measuring cup whisk together coconut milk, vanilla and egg replacer until very well combined. Add wet mixture to dry mixture and mix with a rubber spatula. Using a medium cookie scoop, scoop onto prepared cookie sheets. Flatten slightly. Bake for 20 minutes, or until slightly golden. Let cool on baking sheets. When they have cooled completely, melt chocolate until smooth. Dip bottoms of macaroons and place on waxed paper and place in the freezer for 5 minutes to help them set. Flip them over, and then drizzle remaining chocolate on top. Place back into freezer for 7 minutes. Serve and store at room temperature.