“This is what I like to call macaroon perfection,” says Angela Liddon, author of Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes. “It’s the go-to quick-and- easy dessert that I pop in the oven before company comes over. Not only does everyone go nuts over the macaroons, but they fill the house with a delicious vanilla, cinnamon, and almond scent as they bake.”
Follow Angela Liddon: IG // FB // Twitter
Chocolate-Dipped Vanilla Bean Macaroons
Ingredients
- 1 cup (250 mL) raw almonds, ground into a fine meal
- 1 1/2 cups (375 mL) unsweetened shredded coconut
- 1/2 teaspoon plus 1/8 teaspoon (2.5 mL) fine sea salt
- 1/2 teaspoon (2 mL) ground cinnamon
- 1/2 cup (125 mL) pure maple syrup
- 1/4 cup (2 ounces/60 g) Homemade Coconut Butter or store-bought, melted (page 281 of book)
- 1 teaspoon (5 mL) pure vanilla extract 1 vanilla bean, seeds scraped, or
- 1/4 teaspoon (1 mL) pure vanilla bean powder
- 31/2 ounces (100 g) non-dairy dark chocolate
- 1 teaspoon (5 mL) virgin coconut oil
Instructions
- Preheat the oven to 275°F (140°C). Line a baking sheet with parchment paper. Line a large plate with parchment paper.
- In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, melted coconut butter, vanilla extract, and vanilla bean seeds until thoroughly combined. The dough will be thick and sticky.
- With a 2-tablespoon (30 mL) retractable cookie scoop, scoop a ball of dough and pack it in so the top is flat. Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about 2 inches (5 cm) apart on the baking sheet.
- Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.
- Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
- In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. (Alternatively, melt them together in a small pot over low heat, stirring frequently.) Turn off the heat.
- Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward.
- Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.
Excerpted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes by Angela Liddon. Copyright © 2016 Glo Bakery Corporation. Photography by Ashley McLaughlin. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.