Look ma, no baking! These yummy little bites are not only gluten- and dairy-free, they also don’t require any cooking whatsoever. Yay for easy!
Now, it would be a straight up lie if I told you these tasted exactly like and had the same texture as traditional baked macaroons. They just don’t. So, I was a little apprehensive about making these, as I for sure thought it would go down as one of my kitchen failures, like my first attempt at making homemade mayonnaise. Eeewww….
However, I was quite surprised when I whipped these together. So surprised that I ate the whole batch in one sitting, just to make sure it wasn’t a fluke.
Even though these don’t have the exact same look and feel as store-bought macaroons, they do satisfy that sweet craving if one should pop up. I’ve even Sirena-fied the recipe a bit by adding in some gelatin powder, which also keeps the little balls together (hee-hee, I said balls.)
When I originally saw the recipe from a friend on Facebook, I adjusted the measurements to yield about 12-14 macaroons. Which, turned out to be a very wise decision seeing I had to make a 2nd batch a couple days later to snap the pictures…because like I said — I ate all of ‘em.
1 cup organic coconut flakes
½ cup organic shredded coconut
¼ cup raw cacao powder
¼ cup organic maple syrup
2 tbs. melted coconut oil
¼ cup hydrolized-Great Lakes Gelatin powder
- In a large glass or stainless steel mixing bowl, combine all of the dry ingredients. Easy.
- Melt the 2 tbs. of coconut oil and mix in the maple syrup for about 3.7 seconds.
- Combine the oil and maple syrup liquid with the dry ingredients and fold together with a spatula. Very easy.
- Cover the bowl with plastic wrap and place in the fridge for about 20 minutes so that it cools down and hardens a bit.
- Form 1” sized macaroon balls (ha) and place on a cookie sheet or in a glass container.
- Place back in the fridge for another 30 minutes, or as long as you can possibly wait, whichever one happens first.
- Eat and enjoy. The easiest step.