These would have to be my FAVOURITE treat!! A Dandelion Coffee with a few of those Macaroons to compliment = DELISH!! This recipe makes about 12-15 macaroons, but you may want to make a few batches if you want them to last more then a couple of hours. I have noticed that making singular batches works better though. Try not to mix all the ingredients for a couple of batches altogether, it just doesn't come out the same. Enjoy!!
Ingredients:
1/2 cup Vegan Chocolate/Carob Chips
1 tsp Extra Virgin Coconut Oil, at room tempreture (runny)
1 1/8 cups desiccated coconut
1/4 cup rapadura sugar
Pinch of sea Salt
1/4 carob powder
1 1/4 tsp healthy baking powder
3 HEAPED Tbs vanilla soy yoghurt
1 tsp vanilla extract or seeds of one vanilla pod
1-2 Tbs of vegan choclate/carob chips (optional)
- Preheat the oven to 180 degrees. Line a cookie tray with baking paper.
- Melt the 1/2 cup choclate/carob chips with the coconut oil over a saucepan of boiling water.
- In a seperate bowl, combine the dessicated coconut, sugar, salt, carob powder and baking powder. Mix until well combined. Pour over the melted chocolate/carob and the vanilla yoghurt and vanilla extract. Combine well - using your hands.
- Take a tablespoon of mixture and roll into a ball and then flatten into a macaroon. Place on the tray and bake for 10-12 minutes, depending if you like them soft or with a bit of crunch. I like both!
Posted by Melissa Awde