I have to admit that when I see a dessert recipe that doesn't call for sugar, eggs or flour, I am more than a bit dubious; these Chewy Chocolate Macaroons from Clean Start by Terry Walters call for none of the above. But reading down the list of ingredients—coconut, both shaved and milk, maple syrup, almond extract, and chocolate—well, I had a feeling that these macaroons were going to work out just fine.
After melting down the chocolate and mixing all of the ingredients together, you form little balls of coconut that bake until just dry on the surface. Infinitely lighter and more delicate than their eggy counterparts, these vegan, gluten-free macaroons were airy, crisp on the outside and chewy within and flavored with a subtly sweet mix of almond and maple. I much preferred this lightened up version to the dense original, and that's saying a lot for a dessert made without any sort of dairy or gluten.
- Yield:18 (18 macaroons)
- 2 cups shredded unsweetened coconut
- 1/4 teaspoon sea salt
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon almond extract
- 1 cup gluten- and dairy-free chocolate chips or 6 ounces dark chocolate
Preheat oven to 350°F.
In large mixing bowl, combine coconut with salt. In separate bowl, whisk together coconut milk, maple syrup and almond extract. Add to coconut and stir until evenly moist.
Melt chocolate chips or chocolate in double boiler or in small pot over very low heat and pour into coconut mixture. Fold until evenly combined. Line cookie sheet with parchment paper. Scoop batter by the tablespoonful and place on cookie sheet in equal-size mounds. Gently press to make each mound of mixture stick together. Bake 18–20 minutes or until tops appear dry. Remove from heat and place on rack to cool.