Ménage Aux Macaroons

Last week I saw some Twitter action about macaroons. You know, those sweet, soft, golden coconut filled treats. You can see why this caught my attention – hello, coconut! Fortunately, there were some links shared to a lovely raw macaroon recipe that said tweeter uses as a base for their own baked macaroons. And apparently they like to make a chocolate version as well. Where do I sign up?

I found myself some baking time, and quickly assembled the ingredients required.

I couldn’t just make basic macaroons, so I grabbed some additional items for chocolate ones.

While collecting all the necessary ingredients a light bulb went on off – why not a matcha macaroon?

So what started off as a simple afternoon baking project turned into a bit of macaroon flavour trial.

I altered the same basic recipe for each type of macaroon, using sweetener combinations I thought would best compliment or highlight the flavours.

I let the oven do its magic, and voila! My ménage aux macaroons was born.

So now, you get not one, not two, but three macaroon recipes! Hopefully one of them will tantalize your taste buds, or perhaps inspire you to create your own signature macaroon flavour. Also, they are fun to build towers with. Or Inukshuks!

Classic Macaroons

(based off the Basic Macaroon Recipe from Rawmazing.com)

makes 12 – 14 cookies

• 1 cup unsweetened shredded coconut
• 5 tbsp almond meal
• pinch of sea salt
• 2 tbsp melted coconut butter
• 2 tbsp agave syrup
• 2 tbsp maple syrup
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Combine coconut, almond meal, and sea salt in a medium bowl.

3. Add coconut butter, agave, maple syrup, and vanilla extract. Mix well.

4. Using a tablespoon, drop spoonfuls onto parchment paper. Bake for 10 – 12 min, until edges start to turn golden brown. Cookie will set more as it cools.

Double Chocolate Macaroons

makes 12 – 14 cookies

• 1 cup unsweetened shredded coconut
• 1/4 cup almond meal
• 3 tbsp cocoa powder
• 2 tbsp cacao nibs
• pinch of sea salt
• 3 tbsp melted coconut butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Combine coconut, almond meal, cocoa powder, cacao nibs, and sea salt in a medium bowl.

3. Add coconut butter, maple syrup, and vanilla extract. Mix well.

4. Using a tablespoon, drop spoonfuls onto parchment paper. Bake for 10 – 12 min, until edges start to turn golden brown. Cookie will set more as it cools.

Matcha Macaroons

makes 12 – 14 cookies

• 1 cup unsweetened shredded coconut
• 5 tbsp almond meal
• 1 – 2 tsp matcha green tea powder
• pinch of salt
• 2 tbsp coconut butter
• 1/4 cup agave syrup
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Combine coconut, almond meal, matcha powder, and sea salt in a medium bowl.

3. Add coconut butter, agave syrup, and vanilla extract. Mix well.

4. Using a tablespoon, drop spoonfuls onto parchment paper. Bake for 10 – 12 min, until edges start to turn golden brown. Cookie will set more as it cools.

Note: Matcha powder is surprisingly strong – a little goes a long way. I used a full tablespoon, and it was too much. You have been warned!

I trialed out all three flavours on various members of my family. Turns out, the classic macaroon was the favourite, but the chocolate and matcha macaroons found themselves in a tie for second place. And here I thought chocolate might nudge out the classic for top spot. 

Which macaroon flavour would you like to try? Or do you have an amazing combination in mind you want to share? I’m thinking I need to make a peanut butter macaroon. Mmmm, peanut butter.