Tasty little cookies to keep handy over the holiday period. I used dairy-free chocolate to dip the macaroons in so anyone who is trying to be dairy-free can enjoy them.
3 cups shredded coconut (unsweetened)
½ cup cacao powder
½ cup honey
½ cup coconut milk
¼ teaspoon vanilla extract
1 egg white
Pinch of sea salt
In a bowl, combine the coconut, cacao, milk, extract and honey.
Whisk the egg white with a pinch of salt until soft peaks form; about 1 to 2 minutes.
Fold the egg white into the coconut mixture.
Line baking sheets with parchment.
Scoop out tablespoons of the mixture and pack it tightly to form cookies. I used a cookie cutter; dropped a tablespoon of the mixture in and pressed it down with the plunger of my processor then slid the cookie cutter off. It worked perfectly.
Bake 325°F for about 30 minutes.
Leave to cool on a wire rack then dip in chocolate.
Store in an airtight container for up to one week.
This recipe adapted from Against All Grain but I omitted the peppermint essence as the original was Peppermint Chocolate Macaroons. The mix made approximately 25 macaroons using a 6cm cookie cutter.