Macaroons, a traditional European delight originally crafted from Almond paste and egg whites, is a light, highly textured sweet. The coconut variety is a North American variation, developed in the late 19th century as a method of utilizing imported coconut from Cuba which could be transported and stored most effectively in a shredded form. Macaroons have also become a part of a traditional passover meal.

March 31st is National Macaroon Day so what better time to enjoy these goodies? ATS Educator Kristen Link recommends this recipe for eggless chocolate coconut macaroons, adapted from Sandi’s Allergy Free Recipes.

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Eggless Dairy free Macaroons

Happy National Macaroon Day!

1 can of coconut milk

1/4 cup honey or maple syrup

1/4 plus 2 teaspoons vanilla extract

3 c. unsweetened shredded coconut

1/3 c. coconut flour

1/2 tsp. sea salt

1/2 c. dairy free dark chocolate (optional)

  1. Measure out coconut milk and honey or maple syrup into a small saucepan. Bring to a boil over medium heat. Turn down and cook at a low boil for 20-30 minutes, stirring frequently. When the coconut milk starts to thicken, remove from heat and add 1/4 teaspoon vanilla.
  2. Preheat oven to 350 degrees.
  3. Combine shredded coconut, coconut flour, sea salt and remaining vanilla extract in a medium bowl and stir to combine.
  4. Shape the dough into one inch balls and line up evenly on a parchment lined sheet tray.
  5. Bake for 12 minutes, until slightly browned. Remove from oven and allow to cool.
  6. If desired, heat dark chocolate chips until melted (preferably in a double boiler.) Drizzle the chocolate over macaroons and serve.

 

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