Zoe Salmen’s moreish macaroons
I've been making these macaroons a few times a week. They are incredibly simple to make and are perfectly soft on the inside after that first crisp, coconut bite. Just divine, as every macaroon should be. You can enjoy any number with a cup of herbal tea without feeling guilty as they are free of gluten, refined sugar, dairy and egg.
I thought they deserved a spot over here in the limelight, so here they are.
1 cup almond meal
1/4 cup fine coconut, unsweetened
zest of 1 large orange
1/4 cup maple syrup (could also use honey)
2 tbsp virgin coconut oil, melted
1 tbsp fine coconut, unsweetened
and / or
small handful of silvered almonds or 1 whole almond per macaroon
Preheat oven to 180 degrees.
In a bowl mix dry ingredients together, add wet ingredients and stir well, the mixture should feel quite wet for a biscuit mix, this is perfect.
Line baking tray with baking paper. Roll into small balls and press with the back of fork or finger. Sprinkle with a little extra coconut and bake for 10-12 minutes until lovely and golden on the outside. Remove from oven and leave on rack for a few minutes to get extra crispy on the base.
Enjoy while still warm.
Makes approx. 12