I hope everyone had a great Thanksgiving! Now that we are living in my hometown of Chicago, it is much easier to get together with friends and family. We had a fun time seeing everyone and celebrating the holiday with my side of the family.
One of the common themes with holidays is...FOOD. Especially sweets. I'm all for a little indulging, but when I bring a dessert to a party I like to make it somewhat healthy. But I don't want it to taste healthy. Know what I mean??
Enter the coconut macaroon. These are always a hit (unless you hate coconut and in which case these may ruin your day) and take about 15 minutes to make a big batch.
One of the common themes with holidays is...FOOD. Especially sweets. I'm all for a little indulging, but when I bring a dessert to a party I like to make it somewhat healthy. But I don't want it to taste healthy. Know what I mean??
Enter the coconut macaroon. These are always a hit (unless you hate coconut and in which case these may ruin your day) and take about 15 minutes to make a big batch.
Yields: 25-30 Macaroons
3 Cups Unsweetened Coconut (don't use sweetened)
1/2 Cup Coconut Butter (you can buy it or make your own)
1 Cup Pitted Dates (make sure any hard pieces from the pit are removed)
2 Tsp Vanilla Extract
2 Tbsp Agave (you could substitute coconut nectar or maple syrup, although the maple syrup is not vegan)
3 Cups Unsweetened Coconut (don't use sweetened)
1/2 Cup Coconut Butter (you can buy it or make your own)
1 Cup Pitted Dates (make sure any hard pieces from the pit are removed)
2 Tsp Vanilla Extract
2 Tbsp Agave (you could substitute coconut nectar or maple syrup, although the maple syrup is not vegan)
- Dump everything into a large, good-quality food processor (I use a Ninja) and pulse until the ingredients are thoroughly mixed together. You may have to stop and scrape down the sides a few times.
- You want the mixture to hold it's shape when you form it, but to not feel overly sticky. If it is overly sticky to the touch, add 1/4 cup coconut at a time until it reaches the desired consistency. If it won't hold it's shape, add 1/2 Tsp agave at a time until it reaches the desired consistency.
- Use an ice cream scoop or any other shape that you like (I used my 1 Tbsp. measuring cup) to form the macaroons and then place them on wax paper. Once you have them all shaped, refrigerate for at least 15 minutes to firm up.
- Store the macaroons in an airtight container, in the refrigerator. They should keep for a week or two before they dry out a bit.
What could be easier than dumping everything in a food processor? (side note, that blurry grey spot in the top right corner is Rooney... that dog is always begging for a treat, I tell ya.)
YUM.
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