Raspberry & Coconut Macaroon Dipped into Dark Chocolate
- 7 INGREDIENTS
Vegan and grain-free, dairy-free, and gluten-free.
I made raspberry coconut macaroons a while ago as dessert for a dinner at a couple of best friends. And they are indeed still my best friends after they reviewed these small and light delights. Excerpt from the review:
Nadia: "They could learn a thing or two down at the local bakery."
Christian: "It's delicious, it's sour, it's sweet, I like the coconut and ..."
Nadia (interrupting): "And it's juicy - it's sooo juicy!"
Christian: "delicious chocolate."
I totally agree with them. The macaroons are so easy, don't require much equipment, and you can sub for whatever berries you prefer.
Recipe: Raspberry & Coconut Macaroon
Dipped into Dark Chocolate
Props:
Heavy-based saucepan
Double boiler
Thermometer (optional)
Ingredients
For 9 pieces
2 cups shredded coconut
1/3 cup pure maple syrup
2 Tbsp almond meal
1/8 tsp salt
1/3 cup raspberries
2/3 cup coconut milk
3 tsp freeze-dried berry powder
70g chocolate
Directions
Preheat oven to 180°C /356 °F.
Place baking paper on a baking rack and set it aside.
Add all ingredients to the saucepan.
Cook on low heat until thickened (about 4 mins), stirring throughout.
Use a cookie scoop to portion mixture into little mounds onto the prepared tray. I use an old school scoop, which makes 9 cookies.
Bake for 15 mins.
Then allow to cool completely.
Melt chocolate in a heatproof bowl over a pot of just simmering water. Or temper it for the most delicious result (see how to do it below).
Use a fork to dip each macaron into the chocolate, immersing only the base,
Then set on the rack once more.
Let the chocolate solidify.
They are best on the day they are made, but may well stay for 3-4 days in the refrigerator in an airtight container.
How to Temper Dark Chocolate
Why temper chocolate:
To get it right 'crack' when you bite the chocolate and to achieve a good, smooth surface on the finished product (and not the grainy one ...)
Chop the chocolate into small pieces
Melt 3/4 of the chocolate you need over a water bath.
Stir the mixture until has reached to 40-45°C /104-113 °F (about 10 min.).
Remove the bowl from the water bath and add the seed chocolate you have set aside - a little at a time.
Stir until all chocolate is melted and until the temperature 29°C /84 °F is reached.
Put the dish back onto the water bath and heat chocolate to 31°C /88 °F
Now the chocolate is ready to use for coatings.
Make sure to stir the tempered chocolate and check the temperature during the time you are using it for coating, dipping or molding. You can put the tempered chocolate mass back on the heat. Just make sure that you don’t raise the temperature above 90° F (32° C) or you will lose your temper and have to start over again at Step 1.
