Thursday, November 5, 2009

Coconut Cocoa Almond Macaroons


Coconut cocoa almond macaroons, a lovely grain and gluten-free treat! I adapted this recipe from the book > Cooking with Coconut Flour. They are thankfully not at all weird tasting! In fact, they are yummy, a bit chewy and full of flavor just as a macaroon should be!

I had coconut flour waiting in my freezer for many moons because I was (perhaps irrationally?) afraid of making something that we wouldn't like. I worried that this grain-free, gluten-free baking idea was not going to work for my tastes, which I thought were more accustomed to glutenous goodies.

Yet cooking with grain-free flours actually brings me back to cherished memories of my grandmother Edith and her cooking. She was Checkoslovakian and absolutely the best cook, baker and homemaker you could imagine. She excelled at the art of making people comfortable and showed her immense love for humanity through the food she prepared. Many of her favorite holiday cookies had no flour in them at all, and were inspired by recipes like those in > this traditional Viennese cookbook. So I am truly reviving my personal familial history by baking using nuts and other grain-free flours! Now on to that recipe...

Coconut Cocoa Almond Macaroons

makes about 24 small cookies

Preheat oven to 375 degrees F. Grease a stainless steel cookie sheet with real butter.

Cream together 4oz softened butter, 3/4 cup sucanat, 1 tsp organic vanilla extract and 4 eggs in an electric mixer.

With the mixer on low, gradually pour in 1/2 cup > coconut flour, then add 1 tablespoon cocoa powder.

With the mixer off, stir in by hand 1 and 3/4 cups shredded, unsweetened coconut.

Shape cookies into balls that are about 1 inch in diameter, then flatten with a fork, criss-crossing again with the fork as you commonly would for peanut butter cookies.

Press 1 > crispy almond into the center of each cookie.

Bake for about 20 minutes, if you, like me, prefer your cookies crisp!

Serve with a glass of whole milk for the kids and a shot of esspresso for you (if you're into that sort of thing!).

8 comments:

  1. Those look delicious! I love a good macaroon. Where do you buy your coconut flour? I have not been able to find it around here, even in my health foods store.

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  2. I use Bob's Red Mill coconut fiber/flour, it is around 5$ for a lb, but you use only a few tablespoons per recipe usually. My local co-op and Whole Foods both sell it. I amsure youcould order it from Amazon.com too. An alternative, that is also grain/gluten-free is arrowroot powder,though if your local stores don't carry coconut flour chances are they won't have this either.

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  3. oh yum! this looks amazing, i am recently obsessed with macaroons so this looks perfectly healthy for those flavors!

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  4. I think I could bake these and my husband would actually eat them. Thanks for sharing.

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  5. sprouted kitchen: next up I am aching to try my hand at French macaroons!

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  6. I keep hearing good things about coconut flour but I haven't tried it yet. What am I waiting for?? :-)

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  7. These look so yummy. I've made macaroons with just coconut, eggs and honey. I would love to try it with the coconut flour to give it more of a cookie feel. thanks!
    Sarah

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  8. Oh, yumm! I have some coconut flour... Must get busy. :) They look beautiful!

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