Chocolate dipped macaroons
Submitted by Carmentina on April 4, 2008 - 5:30am
Servings:
Just one - you won't want to share!I made this by accident while making Abbeycamp’s Cacao Raspberry Mountains of Yum recipe. I made some “mountains” with raspberries and almonds, others with the macaroon recipe below. I took it to a party and they disappeared BEFORE dinner!
Ingredients:
1 Mature coconut
Sweetener of choice to taste
Dash of cinnamon and ginger
1/2 cup
of coconut oil, melted
Abbeycamp's recipe of Cacao Mountains of Yum
dash of salt
Coconut water, as needed
Preparation:
Dehusk the mature coconut (have fun!), then chop it up and process it in the blender or food processor. Add the other ingredients and some coconut water and a paste will form. Shape into balls and drizzle the cacao recipe over it (make the cacao recipe last, otherwise it’ll harden before drizzling). Chill until it sets. Pictured are all the ones I made including the raspberry ones.
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1.
The coconut oil goes in for a number of reasons: it helps your food processor or blender (cuz it's liquid) and it will also set the paste into stiff macaroons. Add it with all the other ingredients. Enjoy!
2.
Hi, what do I do with the melted coconut oil? I don't see in your preparation that is it needed? Thanks, sounds fun to make! :)