Monday, February 4, 2013

Peanut Butter Chocolate Coconut Macaroons with Orange Zest

Peanut Butter Chocolate Coconut Macaroons with Orange Zest

Anyone else love coconut macaroons? These are no bake, super easy to make and comes together quickly. They hold well are soft and packed with flavor, the texture reminds me of a rice crispy treat or those Watchmacallit chocolate bars I enjoyed as a child. This recipe allows for many variations so have fun with it. I decided to add chocolate and peanut butter to mine with a little orange zest. I’ve also tried a Mexican version with fine coffee grounds and cayenne for a completely different macaroon. These are bite size, about two to be exact and half a tsp of sweetener per serving, if you have 4 or 5 of these in one day, as I do,  it’s about 2.5 teaspoons of sweetener, not bad for a day’s treat.
Enjoy !
Xoxo Diana

Makes 25 macaroons
2 cups shredded unsweetened coconut   
Pinch sea salt – adds a nice touch
3 tbsp raw cacao powder
1 tsp ground cinnamon
1/3 cup creamy unsalted peanut butter
¼ cup raw agave or maple syrup
2tbsp coconut oil melted
2 tbsp coconut butter melted
1 tsp pure vanilla extract
Zest of one orange
1 tsp orange juice

1. In a large bowl combine the shredded coconut, cocoa, sea salt, cinnamon and orange zest, whisk until blended together

2. In small sauce pan heat the coconut oil and coconut butter until melted – add the peanut butter and agave and mix until combined. Turn off heat and add the vanilla extract. Add this to the shredded coconut mixture and mix until very combined.
Place in the fridge for 3 minutes.
Remove and measure 1 tbsp for each macaroon press the mixture firmly in the spoon, I used the side of the bowl to help press, and release on parchment lined cookie. You may need to wipe the measuring spoon to keep mixture from sticking. Place all macaroons in the freezer to firm up for 1 hour then transfer to containers and store in fridge. Best eaten out of the fridge.

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