Friday, March 16, 2012

Coconut Macaroons

This is one of my first recipes as a primal baker (so please excuse it's informality). Now I know and must point out the differences between using sweetened or unsweetened coconut. Besides the obvious variation in amounts of sugar, the unsweetened really seems to be extra dry. I would suggest perhaps leaving some of the yolks in with the mix to make up for that lack of moisture.

I wasn't terribly exact when whipping these up, so you'll have to excuse my use of guessed measurements.
I have made a recipe from the back of a coconut bag before, and this was a different brand. So, the recipes were a little different. One had flour, one didn't, etc....
This is roughly what I did:

2 bags (approx. 32 oz) of coconut (sweetened or unsweetened)
1 tsp pure vanilla extract
1 cup of almond flour
6 egg whites
1 cup almond or coconut milk
sea salt and sweetener to taste 
dark chocolate to drizzle on top (I used baking chips, which melt faster)
slivered almonds
coconut oil for the pan

Basically, I mixed all the ingredients in a bowl. I greased the pan and set the oven for 325-350.
Since I didn't have an ice-cream scoop to make perfect little blobs, I greased up a small measuring cup (probably 1/4 cup), and used it to make 16 coconutty mounds. I baked them while continually checking and changing temps, making sure they weren't getting burnt here or there. When there was brown crispy coconut all over the tops and especially bottoms, I took them out and let them cool before adding the toppings.

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