I think its partially because it's a delicious way to add some richness and creaminess to foods, but mostly because my husband is a Coconut Hater. You know what that means? That means anything I make with coconut in it is ALL MINE!! Muahahaha!
And boy oh boy, do I ever have a doozie of a coconut recipe for you! I spotted the recipe for these macaroons on Oh She Glows and was shocked at how it didn't call for any flour or butter.
The "butter" is actually made from grinding up coconut flakes until they release their oils and becomes coconut butter! How cool is that?!
Note: This is not how the coconut butter should look....you have to keep processing it until it turns into a smooth oil-like consistency. I just forgot to take a pic of the finished coconut butter. Oopsie!And, although the original recipe is brilliant on it's own, I just couldn't leave well-enough alone.
So I added Nutella. Because EVERYTHING is better with Nutella.
So if you're a coconut lover, MAKE THESE! Immediately. Because they are really amazing.
Adapted slightly from Oh She Glows
Yield: ~22 macaroons.
• 2 2/3 cups shredded unsweetened coconut (to make coconut butter)
• 2 (additional) cups shredded unsweetened coconut
• 3/4 cup pure maple syrup
• 1 vanilla bean (just omit this if you don't have it - no biggie!)
• 1 tsp. vanilla extract
• 2 heaping Tbsp Nutella
• 1/2 tsp. kosher salt
1. Preheat the oven to 300F and line a baking sheet with a non-stick mat or parchment. In a food processor, process 2 and 2/3 cups of shredded coconut for about 5-8 minutes until coconut butter forms. You will have to keep scraping down the sides of the bowl. For a coconut butter how-to, see this post. Alternatively, you can use 1 cup of store bought coconut butter.
2. Once you have made the coconut butter, add the other ingredients to the food processor and pulse a few times until it's incorporated. (If you don't have a large enough food processor, just mix all the ingredients in a bowl...that's perfectly fine too, I just didn't want to dirty another bowl!)
3. Scoop about 1-2 tbsp of dough onto a baking sheet (with a cookie scoop, if you have it). You don’t have to leave much room in between as they do not spread out. Bake for 25-28 minutes at 300F. Watch them closely after 22-23 minutes.
4. Allow the macaroons to sit for 25 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in a sealed container at room temp (or in the fridge if you prefer).
I may or may not have gone out and bought an "economy size" bag of coconut after making this recipe so I can ALWAYS have enough coconut on hand for these macaroons! Mmmmm.
Did you notice the fancy new Foodbuzz advertisements on the blog?!? Well, I'm officially a Foodbuzz Featured Publisher now! Woohoo! Basically all that means is that I get to connect with other food bloggers and maybe even earn a small (teeny tiny) amount of money off of the blog now. :)
I am submitting this post as part of the Top 9 Takeover on Foodbuzz. In a Top 9 Takeover, Foodbuzz asks all Featured Publishers to construct a post around a theme and then, for one day only, all Top 9 posts reflect that theme. Foodbuzz will donate $50 to the Ovarian Cancer Research Fund for this post and every other post submitted by Featured Publishers. Pretty cool, right?!
The theme for this takeover is "The Perfect Tea Party Recipe" and I happen to think that these semi-healthy, buttery and delicious macaroons would make a GREAT tea party dish!
But guess what?! YOU can participate too and help raise money for a great cause! Go to the Kelly Confidential website and pick out a perfect tea party outfit and Electrolux will donate $1 to the fund!
Cancer is something that affects EVERYONE in one way or another so whenever I can find an opportunity to help find a cure for ANY kind of cancer, you better believe I'm going to take it! I hope you feel the same way too and we can all pitch in to raise lots of money for this worthy cause! (Plus, you get to pick out a cute virtual outfit while you're at it!) :)