Ingredients
These chocolate coconut macaroons are made with whole, real ingredients that make them just as good as (if not better than) classic coconut macaroons:
- Coconut: the three most common forms of dried coconut are flaked, shredded, and desiccated. I use unsweetened desiccated (sometimes also called finely shredded) coconut for this recipe. If you can only find shredded or flaked coconut, process it in the food processor first.
- Coconut butter: the original Hair Merry macaroons contain coconut oil. I prefer coconut butter for several reasons – it’s a whole food, it adds extra richness and lovely coconut flavor, and if you make coconut butter at home, it is really cost-effective. Coconut butter is also sticky and beautifully binds the macaroons together.
- Cacao powder: you can use either cacao powder or Dutch-processed cocoa powder in this recipe. Sometimes I also add a little bit of melted chocolate right into the batter to make the macaroons even more chocolaty.
- Maple syrup: I frequently use maple syrup in my raw desserts because pure maple syrup is indeed used in raw cooking. However, maple is not actually raw. The process of making maple syrup involves a very long process of cooking down the sap collected from maple trees. This is a very tedious process that needs to be continually monitored for the correct temperature and air exposure. The reason maple syrup is used in raw cooking is that it contains more nutrients and has a more balanced ratio of glucose to fructose than most raw sweeteners including agave or raw honey. That being said, you can substitute maple syrup for agave, raw honey, or any other liquid sweetener if you wish.
- Sea salt: a pinch of sea salt is crucial in any dessert recipe involving chocolate.
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