There’s nothing quite like the paradox of macaroons--rich and decadent, with a decided light feel to them. And therein lay the art of this special treat. Each moist gem is unique, like a snowflake, light on the tongue, but so sensual--how can something that tastes so sinful feel so light? The very thought of them makes you more beautiful, as you get that dreamy look in your eye, imagining the luxury of coconut and chocolate.
Makes 3 Dozen
2 ½ cups unsweetened, shredded coconut
1/3 cup sprouted whole wheat flour or whole wheat pastry flour
½ teaspoon baking powder
pinch sea salt
1/3 cup brown rice syrup
½ teaspoon almond extract
2/3 cup almond milk
½ cup non-dairy, dark chocolate chips
2-3 tablespoons unsweetened organic almond or soy milk
2 teaspoons brown rice syrup
Preheat oven to 400o and line 2 baking sheets with parchment.
Combine all the ingredients for the cookies, mixing well. Set aside so the coconut can saturate itself, about 5 minutes. You should have a thick batter, but it will not be very cohesive. Drop by teaspoon onto baking sheets, forming into peaked cookies with your fingers. Bake until the coconut begins to brown, about 20 minutes. Transfer to a wire rack to cool.
To make the glaze, simply place the chocolate chips in a heat-resistant bowl. Combine almond milk and rice syrup in a small sauce pan and bring to a high boil. Pour over chocolate and whisk to form a smooth, satin-like ganache. Transfer to a plastic squeeze bottle.
Slip a piece of parchment under the wire rack. Moving in a zig-zag direction, drizzle the cookies with chocolate glaze. Allow to stand for a few minutes to set the glaze.