It’s happened. It’s two days before Christmas (eek!) and I am sick of pumpkin spice flavored treats. This happens every year. There is just too much pumpkin spice in the world from October to the holidays. I made a batch of Pumpkin Spice Macaroons for a friend on Sunday and had no interest in eating any of them!
When deciding what treat to bring upstate for Christmas I knew I wanted to make macaroons. They are easy to make, travel well, and last a long time. Since pumpkin spice was out I made a chocolate version. They turned out so well! I had to fight Doug off or he would have eaten them all before Christmas!
- 1 cup coconut butter or Coconut Manna (for the different between these and coconut oil look here) softened. If necessary soak the jar in a bowl of hot water for 10 minutes to get it to soften up.
- 2 cups unsweetened dried shredded coconut
- ¾ cup maple syrup
- ¼ cup cocoa powder
- 1 T vanilla extract
- pinch of sea salt
- Preheat the oven to 350
- Combine all ingredients thoroughly in a mixing bowl. The batter should be very thick and sticky.
- Drop the batter on a lined baking sheet by the tablespoon.
- Bake for 25 minutes
- Allow to cool completely