Raw Chocolate Covered Macaroons
Just to clarify: the chocolate is raw. The macaroons are not.
(full photo tutorial available on blog)
Let it be known I’m a sucker for coconut macaroons. Let it also be known that I consider chocolate to be a health food. Oh and everyone knows that foods are always better when they are closest to their most natural state– ala raw. What better than to combine my beloved macs with raw chocolate? Can you say SUPERFOOD? I knew you could.
What you’ll need:
FOR THE MACAROONS:
3c shredded coconut
1c egg whites
1t almond extract
1/2c-1c raw coconut nectar (depending on your tastes)
1 oz raw cacao butter
2T raw coconut oil (the EVCO in the pic isn’t raw, but it’s delicious goshdarnit!)
1/4c raw cacao powder
pinch sea salt
raw coconut nectar to taste
Preheat Oven to 300F
Line a cookie sheet with parchment paper
In glass bowl, whip egg whites until frothy, just before peak stage. It will help if you add a little cream of tartar. I added a splash of key lime juice, too.
Using spatula, combine with coconut, vanilla, almond extract.
Fold gently. Begin sweetening by adding 1/2c coconut nectar and mix thoroughly.
Taste. If necessary, add another 1/4c coconut nectar. Continue to do so until it reaches your desired sweetness (everyone’s sweet tooth has a different threshold. Mine was 3/4c for the whole batch).
Grab some of the mix and carefully press into ball in your hand. Place gently on parchment paper. I got about 16 macs from 1/2 the batch.
Slide into oven, let cook 15-20 mins or until golden.
Meanwhile, slowly melt cacao butter & coconut oil together over very low heat– not to exceed 108F.
When melted, mix in 1/4c cacao powder, vanilla, and sea salt. Add coconut nectar gradually, tasting after each mix in until you’re happy with it. The less sugar you add, the darker it will be.
Mix until your batch turns gooey & ganache-y. If you don’t know what viscosity ganache is, you might want to make some in advance, just in case!
Remove from heat.
Your macs should be done by now. Remove from oven and allow to cool.
When they are safe to handle, coat with your raw chocolate ganache stuff.
Place on parchment paper, and allow to rest in fridge until set.
Tuck in, Dudes!