Recipe by Chef Joey Z.
My DH doesn't like macaroons, but he liked these a lot. I didn't use any sugar sweetened ingredients in this (though you could) and it satisfied my sweet tooth as well. It's a very simple recipe that takes a little time to prepare, but it's well worth the effort. Keep these little gems cold otherwise they will fall apart.
- 1 1⁄2 cups unsweetened coconut (I used shredded)
- 3 drops almond extract (I used organic)
- 3 3⁄4 ounces unsweetened organic chocolate (melted)
Directions See How It's Made
- Preheat your oven to 350'F.
- On a baking sheet with a silpat liner (or parchment paper) spread the coconut out and toast it for about 10 minutes.
- On occasion mix the coconut up to balance out the toasting. Keep an eye on it, some ovens are hotter then others. This should take about 10 minutes.
- When it's a toasty golden brown shade remove from the oven and cool completely. The chocolate won't adhere to the coconut if the coconut is still warm.
- Melt the chocolate in a double boiler over lightly simmering water. The amount of chocolate is quite small, but it is enough for this recipe.
- In a medium bowl combine the toasted coconut, almond extract and melted organic chocolate.
- Stir the mixture until the coconut is totally coated with the melted chocolate.
- Using a tablespoon measure press the mixture into the spoon then plop onto a lined baking sheet, make sure your baking sheet is cold, not warm. I used a silpat sheet so the cookie wouldn't stick. It worked perfectly. Parchment would probably work too.
- Place the sheet of cookies into the fridge to firm up for about 20 mintues or longer.
- These will keep in the fridge for about 3 days, but bet they will get eaten up before that.
- Bon Appetit!