Sunday, January 3, 2010

Chocolate Covered Macaroons-5 star

*5 Star Chocolate Covered Coconut Macaroons
* cane sugar free, dairy free, egg free, fish/shellfish free, gluten free, milk free, nut free, soy free, vegan, wheat free, yeast free
*Common allergens: The chocolate sauce that goes on top of the macaroons has chocolate chips that have cane sugar. You can eat the macaroons plain though and they are still yummy!

These were good, good, good! No one would ever know that these were gluten-free and vegan! They were a little less sweet than traditional and I loved that.

2/3 cup brown rice flour
5 cups shredded unsweetened coconut
1/2 teaspoon sea salt
2/3 cup agave syrup
1 cup coconut milk
2 teaspoons vanilla extract

Chocolate Sauce (for the tops of the macaroons)

2 cups vegan semi-sweet chocolate chips (these have cane sugar so if you need to, eat the macaroons plain--still so good!)
6 tablespoons water
4 tablespoons canola oil
2 teaspoons vanilla extract
2 pinches sea salt

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper or grease.

Combine the rice flour, coconut, salt, agave, coconut milk, and vanilla in a large bowl and mix thoroughly The dough will be moist and slightly sticky.

Using your hands, form firmly packed (packing the dough is important so the macaroons stay together when baked) balls about half the size of a golf ball. Push down slightly when you place on the cookie sheet to flatten the bottom of the cookie. Bake until just barely brown, about 12 minutes (15 minutes in my electric Longmont, CO oven.)

While the cookies are baking, make the chocolate sauce. In a double boiler, or with a metal or glass mixing bowl placed over a pot of simmering water, melt the chocolate chips, stirring frequently, 10-15 minutes. When chocolate has melted, whisk in the water, canola oil, vanilla, and salt until well combined. Remove from the heat.

Let the macaroons cool for 30 minutes on the baking sheets. Before serving, drizzle with the chocolate sauce. Leftover chocolate sauce can be stored in an airtight container in the fridge for up to 10 days. To use again, simply reheat in a double boiler.

Store chocolate covered macaroons in an airtight container in the fridge.

Makes 2-3 dozen.

No comments:

Post a Comment