Saturday, October 29, 2011
Quick and Easy 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.