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 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.