Chocolate and Vanilla Macaroons

Posted At : May 13, 2011 8:58 AM

photo by recipe author

Servings: 12 large cookies

2 cups unsweetened, shredded dried coconut
3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
3 tablespoons cacao powder
5 tablespoons maple syrup (if using all cacao, use 6 tbsp)
2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Dried shredded coconut for decoration

Vanilla version:

2 cups unsweetened dried coconut, shredded
6 tablespoons coconut flour or almond flour
6 tablespoons maple syrup
2 1/2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Toasted coconut for decoration

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon "mounds" like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe submitted by Jaclyn, Guelph, ON

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Yum! Made a double batch last nite and they r all gone already.

# Posted By Jan E | 5/14/11 8:18 PM

Can you use something in place of the maple syrup? Thanks

# Posted By christie | 5/16/11 6:36 AM

To Christie,

Honey should work just as well.

# Posted By Linda | 5/16/11 10:32 PM

my daughter cannot have any sugar so i plan on using stevia to sweeten do i need to increase the cocnut oil or add something else?

# Posted By Marcy | 6/9/11 9:58 PM

Can you use Agave instead of Honey and Syrup?

# Posted By Shera | 12/23/11 11:59 AM

Shera: I don't recommend using agave as it contains more fructose than high fructose corn syrup, making it a non-healthy product.

# Posted By Sarah:) | 12/23/11 2:01 PM

It'd be so nice if TT would expand their list of accepted sweeteners for submitted recipes as these comments show is needed. Stevia, erythritrol, xylitol, etc. are some that make sense to be added -- all low glycemic index and natural. Please, Sarah? In this recipe, I'd change out the sweetener too -- probably to erythritrol.

# Posted By Joyce | 12/23/11 3:14 PM

Agave is awful; we've been duped into thinking it is good. It'd be great if recipe submissions could have the option of using other sweeteners in their recipes when submitting them to TT. Maple syrup, ugh! But Stevia or erythotril or xylitol would be great to have allowed for use. From these comments it looks like others are wanting to use different sweeteners.

# Posted By Joyce | 12/23/11 5:57 PM

Joyce: We don't encourage the use of stevia as it is now a mass-produced crop used by multi-national companies, such as the largest soft drink companies in the world. We haven't found a good organic, sustainably grown stevia that we can recommend, especially since this “natural” product has now gone mass-market. You are most likely getting plenty of pesticides and other chemicals with it. We don't encourage the use of xylitol either (read about it here: http://healthimpactnews.com/2011/is-xylitol-a-healthy-sweetener/)

Many sugar substitutes make a lot of claims and appear to be healthy, but like agave, if you dig deeper and look harder, you'll find that it's a very highly processed product. We like to stick to the traditional sweeteners, like cane sugar, honey and maple syrup.

Frankly, sugar has gotten a bad rep and has been labeled as "evil". But organic, whole sugar is actually healthy, you just need to moderate it. It's the highly processed, mas produced, bleached stuff you need to watch out for.

# Posted By Sarah:) | 12/23/11 7:38 PM

Maple syrup is wonderful. It's not acidy like other sweeteners are, so it won't give you cavities or upset your stomach or give you arthritis. It's even good for diabetics. I have given it to my husband regularly for the past year and his blood sugar level has been improving steadily. It's loaded with antioxidants too. I lost over 20 lbs last year and I used it every day. I'm guessing that Tropical Traditions has done enough research to understand the values of maple syrup and the problems with products like stevia and agave.

# Posted By Carol | 12/23/11 8:38 PM

Raw agave is controversial, but can't be dismissed alone as even though it is high in fructose, its not the same as high fructose corn syrup. Do your own research - they're all not made the same. We use agave, dark and raw in limited amounts and have no problems with it.

# Posted By A.E. | 12/30/11 1:37 PM

I have a question, "Chocolate and Vanilla Macaroons"

is this a no-bake recipe?

# Posted By LIVIA | 2/11/12 5:38 PM

What about rice syrup?

# Posted By Mary | 12/21/12 3:43 PM

After 2 years now of using lots of maple syrup and also lots of coconut oil I have lost 50 lbs, and my husband no longer needs insulin or medication and he used to be very diabetic. We have been using both the coconut oil and the maple syrup daily. I don't think stevia could have done that for us.

# Posted By Carol F | 12/24/12 9:38 PM

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