Coconut Macaroons!

This recipe is ridiculously easy. Quick and easy to make and tasty tasty to eat!

Ingredients

• 1/2 cup Coconut Oil
• 3/4 cup light Agave Nectar
• 4 Eggs
• 1/2 teaspoon Gluten-free Vanilla Extract
• 1/2 cup Coconut Flour
• 2 cups grated/flaked Coconut

Directions

• Preheat the oven to 375 degrees F.  
• Melt the coconut oil in it’s glass jar in a small pot with water in it on medium heat.  Just to get it soft.  
• Mix together the coconut oil, agave nectar, eggs and vanilla extract. 
• Blend together 
• Mix in the coconut flour and coconut flakes.
• Grease the cookie pan with coconut oil.
• Drop spoon size blobs on the cookie pan.  Keep them at least 1 inch a part.
• Bake for 15 to 20 minutes on the top rack.

Tip to Avoid Burning-

To avoid burning the bottoms of the macaroons, I put one sheet of macaroons on the top rack, and the other on the rack just below it.  At 7 or 8 minutes (the half point) I switched them.  That way both sheets baked at the same rate.  They came out crispy on the bottom, but not burned.

Cashew Milk

• 3 cups Cashews
• 6 cups water
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Agave Nectar

Soak the cashews for at least 1 hour. Drain the water. Rinse the cashews. Put the cashews and water into a blender.  Use a blender.  Not a food processor and not an immersion blender.  Blend for 4 minutes. Pour the Agave Nectar and Vanilla Extract in. Blend for another minute.

Drink.

If you want to just make 2 1/2 cups of milk, Use 1 cup of cashews, 2 cups ofwater, 1 teaspoon Vanilla Extract, and 1 teaspoon of agave nectar.

Leftovers

FYI Where and Why

Coconut Oil- I’ve never used coconut oil before and I think it shows.  I made a few mistakes.

First. Melt or at least soften the coconut oil on the stove before you start to mix it in.  Otherwise you’ll be scrambling like I was to get it to mix in with the other ingredients.

Second. When I was greasing the cookie pan, I found that the coconut oil didn’t slide over the pan the way something like Crisco would, but just put a little bit of coconut oil in your hand, it warms up quickly, and then spread it on the pan.  Also, Don’t leave chunks of it on the pan like I did.  Coconut oil spreads very thin when it gets hot, so you don’t need that much.

Coconut Flour- I get my coconut flour at Tropical Traditions (http://www.tropicaltraditions.com/organic_coconut_flour.htm).

They make a lot of high quality coconut products and it’s cheaper than buying it at the store.  But you can get it at Whole Foods, Bob’s Red Mill makes it.  It’ll be more expensive that way, but if you don’t know that you’ll like it, it might be an easier first step than ordering it online.

Cashew Milk- The proportions were correct.  It tasted great, but I had to chew it in order to get it down.  Ane has made cashew milk before and she thinks that the problem was my immersion blender. She uses a Magic Bullet and there is very little sediment left.  So, something to work on.

Ane Axford- Ane Axford is one of my best friends.  She is also a rockin’ therapist who lives in New York City and specializes in working with the 20% of the population who have the genetic trait of high sensitivity.  Many people who are highly sensitive may also have food allergies.  Check her out at:

www.sensitiveandthriving.com

I adapted this recipe from “Cooking With Coconut Flour” by Bruce Fife

UPDATE:

My sister make these yesterday, and the coconut “flakes” that she found at Whole Foods were HUGE.  So, either get finely shredded coconut flakes or if your flakes look on the big side, throw them in a blender/food processor to chop them up before you mix them into the batter.   When they’re big they are difficult to chew and don’t really blend with the entire cookie. And that messes with the texture.

Lovelillian

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Tagged with: Baking • Cane sugar-free • celiac • coconut • cookies • dairy-free • diet • food • gluten-free • grain-free • health • Lillian's Test Kitchen • macaroons • nut-free