It’s day 6 of the 7 days of Chickpea Flour Cookies!
Bye-bye sweetened condensed milk, eggs, sweetened coconut and refined sugar, and hello to decadently delicious, easy-to-prepare macaroons that are as good for you as they are good to eat!
I am, admittedly, crazy for coconut macaroons, so it was a thoroughly self-indulgent task to work on creating a new version. My final result, made with chickpea flour in place of eggs, have everything a great macaroon should: crispy edges, moist and chewy centers, and deep coconut flavor.
Although they are perfect plain, ’tis the season to gild the lily, so (strongly) consider coating the cooled cookies in melted bittersweet chocolate. Simply melt some of your favorite brand of chocolate (good-quality chips are great), dunk half of each macaroon in the chocolate (or spread the bottoms of the macaroons with chocolate using a knife or offset spatula), then set on parchment or wax paper to cool and set. Joy, joy, joy!
- 1 cup well-stirred, full-fat coconut milk
- ⅓ cup pure maple syrup
- 1 tsp pure almond extract
- ¼ tsp fine sea salt
- ⅓ cup chickpea flour
- 3 cups unsweetened flaked coconut
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together coconut milk, syrup, almond extract, and salt until blended.Whisk in chickpea flour, a few tablespoons at a time, until blended and smooth. Stir in coconut until combined.
- Scoop dough by heaping tablespoonfuls onto prepare sheet, spacing them 2 inches apart.
- Bake in preheated oven for 20 to 24 minutes until golden brown and firm to the touch. Let cool on pan on a wire rack for 10 minutes, then transfer to the rack to cool completely.