Four plates deliciousness – coconut cookies, rather macaro(o)ns*, though you would not guess it, as I had no scoop and made them with the help of two spoons. The most fantastic thing is that they are made without eggs but really taste like French macarons, even better after my opinion. The original recipe is from Matthew Kenney, one of my favorite chefs. I changed it a little and made it more lemony what my husband and I like very much.
Preheat oven to 50°-60° C (the baking time will be about 4 hours).
Blend cashews and coconut flakes to get the meal. Put dry ingredients in a bowl and whisk. Add liquid ingredients and mix well until everything is soaked and doughy.
With a small ice cream scoop, scoop 1 tbsp of the dough and slightly flatten with your palm. If you don´t have a scoop (like me) use two teaspoons. Take the dough out and use the second as if you would make gnocchi.
Put on a tray, lined with parchment paper, and let bake (it is only a dehydrating process, much more healthier than baking) 4 – 5 hours. Ours were ready after 4 hours. They are crispy on the outside and chewy on the inside.
You can keep them 2 – 3 days in the fridge, but they are irresistible when they come out of the stove. Start making the cream after having put the tray into the stove, as it should be for some hours in the fridge.
Blend macadamia nuts. Put into a bowl, mix the nut flour with the other ingredients – I did it with a hand blender – until smooth. Let sit at least two hours in the fridge.
If you have scooped pieces: put a plain cookie on each covered cookie and press together to make a macaroon-sandwich. If you do it like me, put a teaspoon with cream on each cookie. Serve on a plate with berries. Enjoy, enjoy, enjoy!
*The recipe/expression is a hybrid of French Macarons and coconut Maroons. To find more of these delicious recipes please checkout Matthew Kenney´s books, particularly this one.
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