macaroons or macarons?
i grew up with macaroons. my mum use to make them, little coconut, crunchy biscuits. just the right amount of crunch and lots of coconut. i remember my mum brought me some to the hospital when i had my baby (yes, i remember what i ate 22 years ago!)
then along came master chef and everyone was talking macarons! macaroons seemed to be forgotten. that one little ‘o’ was gone and a whole other biscuit was on everyone’s lips. literally. i tried macarons. i tried them multiple times. i really tried to like them. i wanted to be like all the cool kids who had their favourite colours and their favourite flavours and their favourite places to buy their favourite macarons. i even went to paris to try them, surely if they are going to get macarons right anywhere it would be in paris! but, alas, it wasn’t to be. i just couldn’t get my taste buds to agree with the rest of the world.
but, i love macaroons. little coconut biscuits, with just the right amount of crunch and lots of coconut. and now with jam! raspberry and (superfood) chia jam.
and you don’t even need to be a master chef to make them. you may want to double the recipe as they will go quickly! well, if i’m around they will.
Prep Time: 10 mins | Cook Time: 40 mins | Servings: 15 | Difficulty: Easy
what you need:
for the chia seed jam (makes about 1 cup)
1 1/2 cups frozen raspberries
2 tbsp pure maple syrup
1 tbsp chia seeds
1 tsp pure vanilla extract
for the macaroons:
1.5 cups unsweetened flaked coconut
1 cup almond meal
pinch fine grain sea salt
1/2 cup pure maple syrup
1/4 cup coconut oil
1 tsp pure vanilla extract
what to do:
for the chia seed jam: add frozen raspberries and maple syrup into a medium pot and bring to a simmer. after 5 minutes or so, stir in the chia seeds. continue to cook down the mixture for about 15 minutes, or until thickened. remove from heat and stir in vanilla. chill in the fridge to thicken it up even more, whilst you prepare the macaroons
preheat oven to 135C and line a tray with a sheet of baking paper
in a large bowl, combine the coconut, almond meal, and salt.
if it’s solid, melt the coconut oil over a very low heat.
add the maple syrup, coconut oil, and vanilla into the dry mixture and stir very well until combined. the dough will be very wet and sticky, but this is normal.
grab a tablespoon of dough at a time with your hands and roll into a ball. place on baking sheet. with a teaspoon, press a well into the middle and lightly shape the outsides if necessary. repeat for the rest. fill each well with jam. the macaroons don’t spread out so there’s no need to space them far apart.
bake at 135C for 20 minutes. rotate the pan and bake for another 15 minutes until the bottoms are lightly golden and browned, but not burned. remove from oven and leave for 5 mins. the macaroons will be very soft at first, but will firm as they cool.
these are best eaten the day you make them. they will keep for up to a week, however they will soften again. if you want them with just the right amount of crunch you’ll need to pop them back into the oven for 6-8 minutes, which is the perfect time to make a cup of tea to enjoy with the macaroons.