Here is a new take on a good recipe from the past. You can see the original here. I love pairing dark chocolate with orange. Don't get me wrong, if I had to choose between the original coconut-y goodness and the orange version, I'd go with the former. But, if I can have them both.... I just love coconut so much! Sea salt adds a tingle to your tasting!
Heavenly Orange Macaroons
Source: Adapted from The Willy St Co-op Reader
Ingredients:
2 1⁄2 cup shredded coconut
1⁄2 cup pastry flour (whole wheat, spelt or alternative) - I used stone ground whole wheat
1⁄4 tsp sea salt
1⁄2 cup brown rice syrup
1⁄4 cup maple syrup ( or honey)
1/2 tsp orange extract
1/4 tsp vanilla extract
1/4-1/3 cup water
1/2 cup chocolate chips for melting
Directions:
1. Preheat oven to 350 degrees.
2. Line a cookie sheet with parchment paper and grease lightly.
3. Mix flour, sea salt, and coconut in a bowl.
4. In a separate bowl, mix the wet ingredients together.
5. Combine the dry and wet ingredients and mix thoroughly. Add extra water if the batter seems dry.
6. With wet hands, form batter into 3/4 inch balls. You may have to squeeze some liquid out as you roll the batter in your hand. Keep wetting hands to keep batter from sticking. Place balls on prepared sheet.
7. Bake for 20 minutes, or until lightly golden on top. Remove from oven and cool completely.
8. Melt 1/4 cup chocolate chips in a double boiler or very carefully in a saucepan. When melted, remove from heat and add other 1/4 cup. Stir until melted.
9. Dip cooled macaroons into the chocolate as desired. (I just coated the bottoms.) Place on wax paper to cool. If desired, sprinkle wax paper with sea salt prior to placing macaroons down.
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