I know, I’ve been a little absent lately. I’ve been completing my final clinical placement of graduate school and studying for the PRAXIS Speech-Language Pathology licensure exam. And today…I PASSED! So let’s celebrate with some macaroons, why don’t we? These would be great for your Easter brunch, lunch or dinner tomorrow!
They feature Tropical Traditions Canadian Raw Honey. This stuff is smooth and creamy and completely raw, wild and unprocessed! The bees don’t come from a farm, they roam free. And happy bees means happy honey. The texture of this honey is perfect for these macaroons. Enter to win some of your own!
No-Bake Chocolate-Dipped Macaroons
Makes 16-18 Macaroons
2 cups unsweetened shredded coconut
1/4 cup coconut oil, melted
2 tablespoons coconut flour
2 teaspoons vanilla extract
1/2 teaspoon sea salt
Dark chocolate 72% or higher
1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!
2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double broiler or with the microwave method (30 seconds, stir, 30 seconds, stir — don’t burn it)!
3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!
4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and
eat them all share with friends!