Heart-Opening Coconut Macaroons Recipe
3 cups desiccated coconut
2 cups shredded coconut
1 tbs baking powder, aluminium and gluten-free
¾ cup white spelt flour
4 tbs arrowroot powder
1 lime or lemon, zested
1 tsp vanilla paste or seeds
¾ cup maple syrup
¼ cup elderflower cordial (if not available add another ¼ cup maple syrup)
¼ cup macadamia or almond oil
30g dark organic chocolate, to drizzle
Preheat oven to 180°C (350°F ). Line a muffin tin with mini squares cut out in baking paper (to keep the tall cone-like shape).
Mix the dry ingredients together in a large mixing bowl along with the lime or lemon zest.
Add vanilla, maple and elderflower syrups and oil to the dry mix. Combine thoroughly.
Spoon into prepared muffin trays and mound mixture up into a slight point. Place into the preheated oven for 5–7 minutes or until golden brown, making sure the mixture is cooked right through. Cool on a cooling rack and then drizzle with chocolate.
Melting the chocolate
Melt chocolate in a stainless steel bowl over a saucepan of boiling water. Be careful not to get any water or steam into the bowl or the chocolate goes stiff and lumpy and is unusable.
Using a full teaspoon, drizzle chocolate over the macaroons creating a stripy effect. Place in the fridge for 5 minutes to ‘set’ the chocolate.
Recipe by Anthea Amore’s PASSION: organic vegan recipe to live for