Ricki Heller’s Macaroon Recipe and a Giveaway

Coconut Macaroons

 

Ricki Heller’s new book, Naturally Sweet & Gluten-Free is wonderful and I’ve recommended to many of my friends.  It has so many recipes that everyone can eat if they have allergies or not.  I’m lucky because Ricki is letting me share another of her recipes from the book with you. Make sure to enter the giveaway at the bottom of the post to get a chance to win a copy of this book for your very own!

I am not a fan of tahini in baked goods even though I’ve tried. So in these macaroons I used 2 tablespoons coconut oil in place of the tahini and I thought it worked great. However if you are a tahini lover be sure to try the recipes as is.

Coconut Macaroon

Coconut Macaroons from Naturally Sweet & Gluten-Free by Ricki Heller
Makes 14 to 16

  • 3/4 cup (135 g) natural raw skin-on almonds, preferably organic
  • 2 Tbsp (15 g) finely ground flax seeds (from about 1 Tbsp or 15 ml whole seeds)
  • 1/8 tsp (.5 ml) fine sea salt
  • 2 cups (135 g) unsweetened shredded coconut, medium shred
  • 1/4 cup (60 ml) coconut nectar
  • 1/4 cup (60 ml) light agave nectar
  • 20 to 25 drops pure plain or vanilla stevia liquid, or to taste
  • 1/4 cup (60 ml) tahini (sesame seed paste)
  • 1 tsp (5 ml) pure vanilla extract
  • 1/2 tsp (2.5 ml) pure coconut extract (optional)

Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray. In the bowl of a food processor, whirl the almonds, flax, and salt together until they resemble a coarse meal, about the texture of cornmeal, without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.

Next pour the coconut nectar, agave nectar, stevia, tahini, vanilla, and coconut extract, if using, over the dry ingredients. Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together, to avoid grinding the coconut too fine.

Using a small ice-cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicone spatula) and flatten the cookies slightly. Bake for 10 to 12 minutes, rotating the cookie sheets about halfway through baking, until the cookies are deep golden brown on top. Cool completely before removing to a rack (the cookies will firm up as they cool). May be frozen.

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Comments

  1. My favorite sugar substitute is stevia.

  2. My favorite sugar substitute is agave nectar. Love the cupcakes on the cover!

  3. When possible, I like to use natural maple syrup in place of white sugar. I love the flavor of maple!

  4. My favorite sugar substitutes are Maple Syrup or date sugar.

  5. my #1 sugar substitute is maple syrup – after date is date syrup.

  6. i love using 100% Pure Maple Syrup or Medjool dates – and my favorite gluten free dessert is a mixed berry crumble with a nut crumb base. i call it love bug crumble :)

  7. My favorite sugar substitute is definitely maple syrup. I could drink that stuff like water.

  8. I like to use monk fruit! Thanks for the giveaway :)

  9. i love daves gluten free killer bread

  10. I always use stevia:)

  11. I love swerve sweetener. Thanks for the giveaway!

  12. My favorite treat is Banana Lime Bread Recipe from Myrica
    from Sundays at Moosewood Restaurant

    Ingredients:
    3/4 cup coconut sugar
    1/2 cup coconut oil
    2 eggs, lightly beaten
    1 cup mashed bananas
    3 tb hemp milk
    1 tb fresh lime juice and some lime zest
    1/2 tsp salt
    1/2 tsp ground ginger or fresh grated ginger
    3/4 cup unsweetened grated coconut, toasted
    2 cups mix of rice and quinoa flour
    1 tsp baking powder

    Preheat the oven to 350 degrees F and grease a loaf pan.
    Cream together sugar and butter. Add eggs, bananas, milk, and lime juice. Add the salt, ginger, and coconut.
    In a separate bowl, mix the flour and baking powder. Add the wet to the dry and mix until combined.
    Pour into loaf pan and bake for 1 hour, or until toothpick comes out clean.

  13. My favorite sugar substitute is xylitol!

  14. Thanks so much, Kathy!! I’m thrilled with the coconut oil sub–so great for other folks who prefer not to use tahini! You could also use sunflower butter instead, but beware it might turn the cookies a tint of green! ;-)

    Thanks for sharing the recipe and the giveaway! :D

    • Kathy Hester says:

      Thank you for letting me do the giveaway! I like the idea of green cookies and it made me think of using avocado in place of the tahini. ; )

  15. probably coconut sugar but I use a lot of different ones.

  16. At the moment, my favorite gluten-free treat would be dates filled with coconut butter. It’s pretty amazing how delicious such a simple treat can be!

  17. I use stevia but also sweeten with prunes or dried plums (they’re calling them today).

  18. Manifest Vegan has this gluten free vegan pumpkin cookie that is AMAZING. I freeze them to keep them away from myself, but they’re even good frozen! Alas.

  19. Loving coconut sugar right now, or maple syrup, or dates…so many healthy sweeteners to choose from :)

  20. alicia k (Petite Pilates Pixie) says:

    i use splenda instead of sugar

  21. My favorite is stevia.

  22. Simona Cattina says:

    I love maple syrup and dates!

  23. My favorite is stevia; in baking I like applesauce.

  24. I love to use fresh dates or maple syrup

  25. Deelish! I didn’t have enough almonds so I substituted with some cashews, sesame seeds and an extra helping of flax. I also used coconut oil and could barely help myself from eating them before they went into the toaster oven! I did have to broil mine for a few minutes to get the brown finish. Great recipe!!

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