Oh She Glows' Coconut Macaroons
We all have our vices, and sugar and IPA are my two biggest. Since becoming a mother in November, the amount of IPA I drink has drastically declined (hangovers are WAY less fun when you have to take care of someone else). So let’s just say I’ve been overcompensating for the decline of the latter vice with a special gusto of the former. And that’s okay! Until it’s not.
Sometimes you need a dessert reset, for whatever the reason. Maybe you’ve been visiting your favorite bakery a little too much on the regular. Or had a lot of leftover birthday cake that was burning a hole in your freezer. Speaking of freezers you might also have needed to try every single new nut milk based ice cream on the market. Over a nuked brownie. Twice in one night. For a week.
However you’ve been shoveling it in, you’ve been going a tad overboard and are starting to feel sorta yucky. You’ve hit your decadent limit. You know you need to cut back, but a day with no dessert is hardly a day at all. And I’m sorry, dates pulsed with raw rolled oats just aren’t doing the trick. (I’m sorry, I’ve tried! Maybe one day my taste buds will adjust but not right now.)
This is where these cookies come in. Are they super “healthy?”. . . Not exactly. But are they full of white flour and refined sugar? Nope. They are sweetened with maple syrup and made up of wholesome coconut and raw almonds, kissed with vanilla and baked low and slow giving them a texture that’s half (super sweet, like from childhood) granola bar, half cookie. They are every bit as satisfying and delicious as any cookie out there but don’t give you a sugar hangover.
Although they do take awhile with the cooling of the cookies and the chilling of the chocolate dip, they are one bowl and one pot cookies, and worth the extra steps of dipping and drizzling. The chocolate adds heft, texture, and if you go super dark as I do, balances out the sweetness from the coconut and maple syrup.
These genius babies are definitely not my recipe. They come from Angela Liddon of “Oh She Glows” fame. They are from her second cookbook “Oh She Glows Every Day.” Angela tests and re-tests her recipes so there is never a dud, but this one stands out to me because of its health and substantiveness. We’ve made these several times now and underbaked, over-baked, scooped precisely, sloppily hand formed the dough, and every single time they are fantastic.
We do prefer them tightly packed though. Something about biting into dense, chewy coconut is just so satisfying. Shaping them is a bit of a pain but “we” find that it’s well worth it. :)
Chocolate-Dipped Vanilla Bean Macaroons Recipe
Recipe by Angela Liddon from “Oh She Glows Every Day”
1 cup raw almonds, ground into a fine meal* (see note)
1½ cups unsweetened shredded coconut
½ teaspoon plus ⅛ teaspoon fine sea salt + a pinch
½ teaspoon ground cinnamon
½ cup pure maple syrup
¼ cup coconut butter (we used store bought--you can also make your own.)
1 teaspoon pure vanilla extract
1 vanilla bean, seeds scraped (or skip it and add more vanilla extract)
3½ ounces non-dairy dark chocolate, 100% if you want to go superhealthy
1 teaspoon coconut oil
Preheat the oven to 275°F. Line a baking sheet with parchment paper. Line a large plate with parchment paper.
In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, melted coconut butter, vanilla extract, and vanilla bean seeds until thoroughly combined. The dough will be thick and sticky.
With a 2-tablespoon retractable cookie scoop, or some kind of small ramekin or even a ¼ cup measuring cup, scoop a ball of dough and pack it in very tightly so that the top is flat.. Release the dough onto the prepared baking sheet. You will likely have to use a spatula and re shape whatever falls apart with your hands. Repeat with the rest of the dough, setting the macaroons about 2 inches apart on the baking sheet. You will get 9-12 depending on the size of your shaper.
Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.
Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. Add a generous pinch of fine sea salt at the end.
Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.
Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.
Store leftover macaroons in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month.
*I grind them in my Vitamix for a little less than 1 minute.