Chocolate Drizzled Cranberry Macaroons Tutorial
Dark Chocolate Drizzled Cranberry Macaroons
By Debbie Adler
Owner, Sweet Debbie’s Organic Cupcakes
Author, Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery
3 cups unsweetened shredded coconut
½ cup all-purpose, gluten-free flour
2 tablespoons sunflower seed butter
¼ teaspoon fine sea salt
½ cup So Delicious Culinary Coconut Milk
⅓ cup coconut nectar
1 teaspoon vanilla extract
1/8 teaspoon stevia powder
¼ cup dried cranberries
3 tablespoons coconut oil
3 tablespoons cacao powder
2 tablespoons coconut nectar
1/8 teaspoon stevia
1/8 teaspoon fine sea salt
Preheat oven to 325°F and line a 15 x 13 cookie sheet with parchment paper.
Whisk together the shredded coconut, flour, sunflower seed butter and salt. Make a well in the middle
Add the culinary coconut milk, coconut nectar, vanilla extract and stevia and stir to combine.
Pour in the dried cranberries and stir to incorporate.
Carve out portions of the macaroon dough with a 2-inch ice cream scoop and place on the prepared cookie sheet. Dip the utensil in water in between scoops.
Bake for 18 – 20 minutes or until just lightly browned. Rotate the cookies sheet halfway through baking.
Remove the cookie sheet from oven and let cool on a cooling rack.
To make the drizzle, melt the coconut oil in a small microwave safe bowl until melted. (about 10 seconds) Mix in the cacao powder, coconut nectar, stevia and salt. Stir together to combine.
Once cool, drizzle the macaroons with chocolate drizzle.