When I was in Paris I couldn’t say no to Laduree famous macarons, buying a box of 20 miscellaneous flavours some of my favourites included rose, double chocolate, and pistachio. Having that box sitting on my hostel bed was a nice treat to come home to. I’m not a baker and I don’t dare try to make macarons at home, leaving those little gems to a nice afternoon treat. Instead Paris’s inspired recipe is a play on letters – macaroons.
I love easy to make goodies, except for when they are ridiculously delicious because no-baked chocolaty bites that take only five minutes to make and ten minutes to cool spell disaster for your waistline. Trust me and my extra few pounds, but macaroons are one of the easiest Paleo and Gluten-Free treats out there and these not including eggs are also vegetarian friendly.
These were inspired by Fast Paleo’s recipe, but I have removed the coconut oil and thus it really needs no cooking at all.
- ¼ cup honey
- ¾ cup natural almond butter
- 2 heaping tbsp cocoa powder
- 1.5 tsp ginger, powder/dried
- 1 tsp cinnamon
- 2 cups unsweetened coconut, finely shredded
- Place parchment paper on a cookie sheet that can fit into your freezer. I have a bad habit of using one that is to large.
- In a mixing bowl stir together the first five ingredients till blended well. Add in coconut, mix till combined. Using an ice cream scoop or a large spoon. Scoop the coconut mixture and form balls on the parchment paper.
- Once you’ve made all your “macaroons” place the cookie sheet in the freezer and let it set for 15 minutes. I keep my macaroons stored in the freezer, since they are usually gone before I even think about transferring them to an air tight container.
If you make this, let me see! Tag your photo with #teawithmeblog on Instagram.