This is an adaption of a recipe which I found while on a search for coconut flour recipes, and I gave it an Easter twist. It's quick and easy and the macaroons are popular with wheat eaters too!
Here is the recipe:
Ingredients
½ cup sifted organic coconut flour
½ cup butter*
3/4 cup sugar
¼ teaspoon salt
4 free range eggs
¾ teaspoon almond extract
2 cups grated or flaked coconut
* for a dairy free version, leave out the butter.
Heat oven to 375 F (175 C).
Mix melted butter/oil together with sugar, eggs and almond extract. Stir in flour and grated coconut. Let batter rest for 5 minutes and then drop heaped tsp mounds 1 inch aprt onto a greased cookie sheet/baking tray. Bake for 15 minutes or until browned. Makes 12 macaroons (aprox).
Once cooled I decorated them with a chocolate glaze and mini eggs. They were really enjoyed by everyone!
They are also good just plain without the chocolate, and can be frozen and then thawed before serving.
Here is the link to the original recipe and other recipes using coconut flour: http://www.tiana-coconut.com/coconut_flour_recipes.htm
No comments:
Post a Comment