I love macaroons.
Particularly chocolate covered macaroons. Before I realized I was so sensitive to certain foods, every time we went to the movie theatre we had to go to one near a Rocky Mountain Chocolate Factory.
I’d get a large, perfectly rounded coconut mound dipped in deep, dark chocolate. Ooohhh, deliciousness.
Oh! And don’t forget about their caramel covered apples! Tangy green apples dipped in smooth caramel and dreamy white chocolate, then coated with crispy cinnamon and sugar. Decadence.
No refined sugar, no dairy, and no eggs can be a challenge, but that doesn’t stop us in The Lewis Kitchen! A little researching, and voila! Chocolate Covered Macaroons that are Vegan, Paleo, gluten free, egg free, dairy free, and nightshade free! If you don’t know what nightshades are, or why food allergies and intolerances effect so many people. Check it out here!
If you like the fluffiness of macaroons like I do, the only recipes I could find that don’t involve unusual ingredients that the average person doesn’t use, like cracked vanilla bean, ground almond bits, etc., were found here and here. These recipes also don’t call for sweetened coconut flakes which I like because it cuts out any potential for unwanted fillers.
Making these puppies was a bit of a gamble, though. I like to get a couple of recipes that people say turned out great, pick parts of them that I like, and combine them together. This particular recipe called for maple syrup instead of honey as the sweetener. My household is not a huge fan of maple syrup unless it’s as a topping for pancakes, so, we always use honey.
The base recipe, along with the others I put together I toyed with, also called for higher measurements for each cup than actually worked. I’m located at a high altitude and this tends to change my measurements a bit with most of the recipes I play around with. Perhaps it’s also because I hardly measure anything and find measurements to be a hassle… However, they are very useful in communicating how to make foods.
While my measurements are usually rough measurements, you won’t find any 1/16 of this plus 2/8 of that nonsense here. I find cooking and baking to be more of an intuitive art rather than a perfected science as well, even though our scientific measurements help us teach others how to create. You have to learn the science and logistics of holding a pencil and writing the alphabet before you can create beautiful masterpieces by breaking all the rules, right?
But really, do you think cooking is more of a science or an art? I’m curious.
These Chocolate Covered Macaroons are dreamy!! Dark chocolate, sweet honey, and crunchy coconut form a perfectly melded creation that will call to you in your dreams.
I was a bit wary of these macaroons at first, but they were relatively easy to make. First, the coconut base goes in the cups, then the chocolate, and a coconut topping. 1, 2, 3, and you’re done!
I also thought there was a bit too much sweetener added, so I’ve reduced the amount and created a range for added sweetness. If you like your sweets really sweet, then use the higher end of the range, however, if you’re more like me, I prefer a little less sweetness and a bit more balance. Honey tends to be sweeter than maple syrup, and maple syrup tends to change the flavor a bit from the ingredients reacting with the maple. So, if you like the honey flavor but not the sweetness, use less of it. If you’re going for full sweetness, use the full amount of honey. If you like the maple flavor but also want maximum sweetness, use the full amount of maple syrup, or less for a little less sweet macaroon.
We prefer the taste of honey, so we used honey, and will reduce the amount of it in the future.
I’d also double the recipe. The Macaroons are thin and it only makes twelve. So, with a doubled recipe, I’d either make a dozen really large macaroons, or 24 normal sized macaroons. For portion sizes, I’d recommend making 24 😉
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If you’re a chocoholic, check out these other recipes that will soothe your chocolate tooth!
That’s all folks!
-The Lewis Corner