Oh man, I love macaroons! I will say since adapting the auto-immune paleo diet back in January, finding them without eggs, nuts, or a bucket of sugar has been a challenge. This was found on the most excellent auto-immune paleo site, autoimmune-paleo.com. The always have the best contributors!
One awesome thing about these tasty morsels was how easy they were to make. This beautiful desert took around 20 minutes to prepare, and around 30-40 minutes to set in the fridge. Most exciting is you can make them strict or loosely AIP with the use of carob or cocoa. Luckily for me I was able to reintroduce chocolate, so I went for a wonderful organic cocoa powder. However, I know these would be top notch regardless.
- For the macaroons:
- ⅓ cup coconut cream (that you will scoop out from the top of a can of coconut milk)
- 1 TBSP coconut oil
- 3 TBSP maple syrup
- 2 TSP alcohol free vanilla extract
- ½ TBSP gelatin (Great Lakes - red can)
- 2 cups shredded coconut
- "Chocolate" ganache:
- ⅓ cup coconut milk
- 2 TBSP maple syrup
- 2 TBSP carob or cocoa powder
- In a pan on medium heat, mix together the coconut cream, coconut oil, maple syrup, and vanilla extract.
- Remove from the heat and add the gelatin. Mix well with a whisk, making sure there are no clumps.
- Immediately add the shredded coconut. Mix well again.
- Line a baking sheet with parchment paper.
- Using a tablespoon to scoop out small portions of the coconut mixture to form little mounds, line the macaroons on the parchment paper.
- Prepare the chocolate ganache while the macaroons are setting.
- In a small pan on medium heat, mix together the coconut milk, maple syrup, and carob or cocoa powder.
- Drizzle a small amount of chocolate ganache over each macaroon.
- Place the tray of chocolate covered macaroons in the fridge for 30 minutes