You don’t have to be Willy Wonka to make irresistible chocolate treats. But since weaning myself off white sugar, white flour, dairy and animal products two years ago — thanks to a dare by personal trainer extraordinaire Thomas Roe — I sometimes wish I could ask Mr. Wonka for help with my often failed dessert experiments. I’ve so far managed to perfect a chocolate chip cookie, but lately I’ve longed to expand my repertoire.
Luckily, my friend Gina Moore of Pretty Little Dishes, who is not only a genius engineer but also a wizard in the kitchen, took pity on me. She’d been perfecting a macaroon recipe and was about to publish it on her beautiful site when she received my plea. With her signature mix of kindness and courage, she cut out the refined sugar, sweetened shredded coconut and eggs. After a little tinkering, she ended up with a delicious recipe for moist, chocolate-dipped coconut macaroons. Who needs a golden ticket when you can pop these rich, bite-sized treats in your mouth? The fact that they’re vegan, gluten-free and refined sugar-free only makes the experience sweeter.
Pretty Little Dishes Chocolate-Dipped Coconut Macaroons:
These treats are vegan, gluten-free and refined sugar-free.Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hour Serves: 32
- 6 teaspoons Ener-g Egg Replacer
- 8 teaspoons canned unsweetened coconut milk
- ½ teaspoon coconut extract
- ¾ cup amber agave
- 1/16 teaspoon salt
- 4 tablespoons coconut flour
- 8 oz bag unsweetened shredded coconut (typically measures 2 2/3 cups)
- 2 tablespoons vegan butter
- 2-4 tablespoons non-dairy coconut milk (less for more firm chocolate, more for a softer result)
- 6 oz vegan chocolate chips
1. In a medium bowl, whisk together the egg replacer and canned coconut milk.
2. Once incorporated, whisk in the coconut extract, agave and salt until thoroughly mixed.
3. Add flour and continue to mix.
4. Add shredded coconut and mix by hand to incorporate. Transfer the mixed ingredients to a small sauce pan or skillet and heat over medium low heat, mixing constantly for 3-5 minutes. The ingredients will pull away from the pan. Set aside and let cool completely.
5. Prepare two parchment lined cookie sheets while the ingredients cool. Once they ingredients are cool and can be handled, place 1 tbsp of the cooled coconut mixture on the sheet and repeat, spacing 1-2 inches apart until you run out of coconut mixture.
6. Place filled cookie sheets into a preheated oven at 300ºF and bake for 25-30 minutes until the tops of the macaroons are golden brown. Remove from the oven and let cool completely.
7. Ganache: Prepare a cookie sheet lined with wax paper. In a skillet or double boiler — if you want to err on the side of caution and not burn the chocolate — heat the butter and milk over medium heat until the butter is melted. Stir constantly. Add the chocolate chips, still stirring, until melted. Once melted, remove from the heat immediately and let cool for about 10-15 minutes where the ganache can be handled without getting burned but still viscous.
8. Dip the bottoms of the macaroons into the ganache, then let set on the wax paper. You can speed up the setting process by putting the dipped macaroons in the fridge.
9. Once the chocolate is set, serve immediately or store in an airtight container in the refrigerator. When ready to serve, let the macaroons rest at room temperature for 3o minutes prior to serving.
Please visit Gina’s beautiful site Pretty Little Dishes for a printable version of this recipe and other delicious food.
All photographs by Gina Moore ©2013.