These are fun to make and delicious, to boot. Optionally wheat-free, dairy-free.
2 1/2 cups shredded unsweetened coconut
2 tablespoons whole-wheat pastry flour or almond meal
6 tablespoons maple syrup
1/2 teaspoon almond extract
1/8 teaspoon sea salt
1 egg white, whipped to stiff peaks
2 ounces semisweet baking chocolate
Preheat oven to 350 F. Grease a cookie sheet or line with parchment paper. In a large bowl, combine coconut and flour. In a separate bowl, whisk together syrup, ?extract, and salt. Pour liquid ingredients into dry ingredients and stir well until you have a crumbly mixture. Fold in egg white. With moist hands, squeeze mixture into small mounds. Don’t be afraid to be firm. Squeeze two or three times so that the mounds hold together. Place them side by side on the cookie sheet (they won’t spread) and bake 15-20 minutes, or until lightly browned. Let cool to room temperature. Melt chocolate in the top of a double boiler, stirring occasionally. Dip the top of each macaroon in the melted chocolate. Let chocolate set until firm before serving (brief refrigeration will hasten this process).
Preparation time: 30 minutes
Makes 9-11 macaroons