Coconut Macaroons Drizzled with Chocolate Ganache

13 Jun

IMG_0762 title

Ingredients (makes about 1 dozen):

  • 5 Cups unsweetened shredded coconut
  • 1 Cup non-dairy milk
  • 2/3 Cup sorghum flour
  • 2/3 Cup raw agave or maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Chocolate Ganache

 Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.  Combine all ingredients for the coconut macaroons in a large mixing bowl and stir to fully incorporate ingredients (it will be a sticky dough!).   Prepare a baking sheet with parchment paper and non-stick spray.
  2. I used an ice cream scooper (makes perfect for even portions plus it’s less mess!).  Keep a small bowl of water next to you so you can easily dip your scooper in.  Per each macaroon, dip your scooper in the water, firmly pack your scooper with the macaroon dough.  Pop them in the oven for about 12 minutes, until they’re just starting to brown.
  3. While your macaroons are baking, add your chocolate and creamer to a double boiler. On low heat, stir occasionally to ensure all the chocolate has melted.
  4. Once your macaroons are done baking, let them cool completely.  Top them off with your chocolate ganache.
  5. Enjoy eating whole!IMG_0762

 

Questions? Comments? :)

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