If you are intolerant or following a Paleo diet, you MUST check out Elanas Pantry as it has some amazing and fantastic recipes. I love Elanas blog so much that I have bought her cook book (through Amazon) and am eagerly awaiting its delivery. The recipe below is adapted from her ‘egg free Paleo macaroons’. I’ve adapted it to suit my diet and taste. Now my recipe contains 1 egg as I found they didn’t bind without it but it’s probably because I didn’t use honey. So, if your looking for egg free, check out Elanas blog.
1 1/2 cup Desiccated coconut
1 heaped Tbsp Coconut Flour
2 tbsp Coconut Oil (Melted)
2 heaped Tbsp Coconut Palm sugar
1 Tbsp Vanilla essence
1 Large Egg
Pinch of salt
Optional – 70% dark chocolate
- Line a baking sheet with some greaseproof paper and preheat the oven
- Place all ingredients in a large bowl and mix using a fork or spoon until all the ingredients are combined
- Using a tablespoon, scoop out a heaped measurement and using your hands, roll it into either a dome shape or a small ‘cylinder’ shape
- Place each macaroon onto a the greaseproof paper, then place into the oven for 9 minutes
- Remove the macaroons from the oven and carefully transfer to a cooling rack. The easiest way to do this is using a spatula/ burger flipper.
- Optional: Once cooled, break up 4-6 squares of dark chocolate and heat in the microwave for 1-2 minutes (keep checking as microwave times will vary)
- Once the chocolate has melted, using a spoon, smear the bottoms of the macaroons until they are covered in a thin layer of chocolate.
- Return macaroons to the cooling rack (with the bottom/ chocolate covered area facing upwards) until the chocolate sets/ hardens.
- If you want to speed this process up, place the macaroons on a plate and place in the freezer for about 8 minutes or the fridge for 10-15 minutes. Keep checking them and remove once the chocolate has set.
Serve with a nice cup of tea or coffee – yum!