I am in love with all things coconut. An odd fact, as while growing up I was adamantly against my mother adding the stringy textured shreds to any dessert recipe. Yes, there was a long period of my life when I despised everything about the drupe; but it was the texture that especially got my knickers in a twist.
But, my how things change. Nowadays, it seems that no matter the recipe, I always manage to incorporate the oil, flesh, or milk onto the plate, and the results are always positively palate pleasing. Whether it's sautéed kale, braised root vegetables, or homemade ice cream, coconut is often the star ingredient. And for good reason. In my opinion, the lush richness that this stellar addition delivers to a dish is incomparable when preparing vegan food; there really is no other way to achieve that silky mouth feel that we all know and love.
I have been seeing coconut macaroons all over the place as of late, and until now, this was one recipe that I had not given a go myself. It only seems fitting that I reproduce my own version of this sweet treat of that allows the celebrated coconut to take centre stage.
2 C almonds
1 C dates
1 ½ C finely shredded coconut
1 t vanilla
2 T agave
1 T coconut oil
Add all ingredients to food processor with the "S" blade. Process until well combined, and the ingredients really start to clump together. This can take a couple of minutes, so be patient! You may need to scrape down the sides of bowl with a spatula a couple of times during the process to ensure full incorporation of the mixture.
To form: using a rounded measuring spoon, your size of choosing, scoop the mix into half spheres shapes, pressing firmly in to the spoon. Tap the spoon on to a cookie tray or plate to release the formed macaroon.
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