Coconut Macaroons
makes 12 small macaroons
1 cup oat milk
1/4 cup organic cane sugar
1/4 tsp sea salt
3 tbl ap flour
1 tsp vanilla
1/2 tsp coconut extract (optional)
2 cups sweetened shredded coconut
4 oz bittersweet chocolate chunks
Preheat the oven to 350.
In a small pot combine the milk, sugar and sea salt. Bring to a boil and slowly add the flour while whisking. Whisk over medium high heat for 2-3 minutes until smooth, thick and pudding-like. Remove from the heat and add the extracts and coconut. Stir to combine. Use a small ice cream scoop to scoop out 12 balls on a baking sheet.
Bake for 25 minutes or until slightly firm and golden brown. Cool and dip the bottoms in melted chocolate.
Hi Carly, these look absolutely delicious...as does all of your food! Could you recommend an alternative sweetener to cane sugar? Could I use maple syrup? Also, can I make them gluten-free by using a different kind of flour without lending a strange taste to them?
ReplyDeleteHonestly I do not have much experience using gf flours in baking so I can't reccomend a flour that I would feel confident using...sorry!
ReplyDeleteInstead of cane sugar, I would use turbinado, rapadura, date sugar or maple sugar crystals!