EASTER/PASSOVER MACAROONS(click here to print)

EASTER MACAROONS

1 1/2 cups of Almond Meal or almond flour

• 1 cup (85 gm) finely shredded unsweetened coconut
• 1/2 teaspoon ground ginger
• 1 1/2 tablespoons finely chopped crystallized ginger (omit for lower carb count)
• 2 tablespoons (35 gm) virgin (unrefined) coconut oil
• 1/4 cup (75 ml) sugar free maple syrup
• 2 teaspoons pure vanilla extract
• 1.3 ounces (35 gm) sugar free dark chocolate, finely grated (about 1/2 cup grated) OR 1/4 cup sugar free mini dark chocolate chips

• Prep Time: 10 minutes

• Total Time: 10 minutes
• Yield: Makes about 24 macaroons

Preparation

 1. If desired, preheat the oven to 350° F (177° C/Gas Mark 4). Turn off the oven when it reaches the proper temperature. (If you are cooking other food, you can simply turn off the oven afterwards, and allow the oven to cool for a while before using the residual heat to help dehydrate the macaroons.) Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the almond

meal, shredded coconut, and ground ginger. Add the crystallized ginger, stirring until it is well incorporated (if the bits of ginger clump together, break them up and mix them into the nuts by hand).

3.  Stir in the coconut oil until the nut mixture is well-coated. Add the maple syrup and vanilla, and mix with clean hands.
4. Stir in the grated chocolate or chocolate chips and mix with a spoon or clean hands until the ingredients begin to pull together.
5. Break off walnut-sized pieces of the mixture, roll gently between your hands to form a ball, flatten slightly, and place on the prepared baking sheet. Repeat with the remaining nut mixture.
6. . Place the macaroons in the (turned-off) oven for 45 minutes to an hour, or until the surfaces are dry to the touch and no longer sticky. Store in an air-tight container at room temperature.

Note:  for lower carbs, omit the crystallized ginger

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