Just in time for Passover. Macaroons! When we were little, my mother bought those macaroons in the can. I loved them. Today, I made Fran Costigan’s macaroons which are reminiscent, but better than, those old faves.
The original recipe is actually for chocolate-dipped macaroons but we opted for plain. If you are into that, go to Fran’s website and find the recipe here. You can also get her amazing book Vegan Chocolate which is unbelievably beautiful and full of amazing (and easier than you might think) chocolate recipes.
My son and I made these macaroons just now, kind of on a whim, so we had to use what we had on hand. I hope Fran, or as we affectionately call her, Grandma Fran, doesn’t mind! We used coconut palm sugar instead of granulated sugar and flax instead of chia. They came out great!
Note: These are gluten-free and oil free!
makes 12 macaroons
1/2 cup + 2 tablespoons shredded coconut, divided
1 flax egg (1 tablespoon ground flax + 3 tablespoons room temperature water)
1/4 cup coconut flour
7 tablespoons + 2 teaspoons coconut palm sugar, divided
3 tablespoons coconut milk
1/2 teaspoon vanilla extract
Spread the coconut on a baking sheet and toast in a 350 oven for 3 to 5 minutes or until golden. Pour off the coconut, line the baking sheet with parchment and keep the oven on.
Place the ground flax in a bowl and cover with water. Whisk together.
In a mixing bowl, combine the coconut flour, 7 tablespoons of sugar and 1/2 cup of the toasted coconut.
Whisk the flax egg well and then mix in the vanilla and coconut milk. Pour the liquid into the coconut flour mixture and mix to combine very well.
Press the dough together using your hands.
In a small bowl, combine the extra sugar and coconut.
Use a 1 tablespoon ice cream scooper to make each macaroon and squeeze it into a ball making sure the dough sticks together. Roll each macaroon in the coconut/sugar mixture and then press it onto the baking sheet flattening it just a bit.
Bake for 15 minutes or until the bottoms are lightly browned.
Let cool. Enjoy!