I will start off with a warning and say that these took about 2 hours to make. The dough is a little difficult to work with and because of that the macaroons have to made in small batches, no more than 2 or 3 at a time. I was able to make 20 macaroons (each about the size of a U.S. quarter) and 1 large heart cookie from a single batch of dough with no left over dough at all. The filling for the macaroons was extremely easy to make and took no more than 1o minutes to blend together.
Puppy Love Macaroons
Ingredients:
- 1 cup of coconut flour
-1.5 tbs of coconut oil
-1 egg
Directions:
-Preheart Oven to 375*F
-Start by melting the coconut oil in the microwave in a medium sized, glass mixing bowl. Microwave for 30 seconds, remove and stir, and microwave for an additional 30 seconds.
-Add 1/2 cup of coconut flour to the coconut oil and stir. The flour will ball up into several small balls. You can break them up with a fork if they start to become problematic.
-Add 1 egg and mix thoroughly
-Add the remaining 1/2 cup of coconut flour and mix thoroughly
*Note: at this point the dough will be moist and very coarse. When pinched or squeezed in the palm of your hand it should stick together nicely.
-Collect a small amount of dough at a time for each batch of macaroons. Squeeze the dough together into a ball before placing on a plate/counter top/cutting board/ etc.
-I used a small dinner plate as the "cutting area" for the dough. No need to grease or flour the area. The dough is not sticky at all.
-Place the small amount of balled dough onto plate or other surface of choice and flatten by gently pushing with the palm of your hand. The dough will crack on the edges, but should not crack in the middle.
-Using a small circular cookie cutter cut out 1-2 macaroons, depending on the amount of dough you have flattened out. Do not cut a macaroon out of an area of dough that is cracked. This will cause the macaroons to crack apart when baked.
-Place the macaroons on a well oiled cookie sheet.
-Make sure you have an even number of macaroons on the cookie sheet (it takes 2 circles to make 1 full macaroon)
-Bake for 6 minutes at 375*
Macaroon Filling:
Mix 1 tbs of peanut butter, 1 fresh strawberry, and 1/2 cup of traditiona/plain Greek yogurt in a blender. Blend until smooth with no chunks. Add more Greek yogurt to thicken consistency. Set aside until needed. *Note: Leftover filling can be used to make Frosty Paws! Yay!
-Once the macaroons have cooled place them on an easily cleaned surface. I chose to use another dinner plate.
-Place a medium amount of filling in the center of 1 macaroon. Do not let the filling cover the entire macaroon. Place a plain macaroon on top of the macaroon with filling and gently press together. Some filling with probably ooze out from between the macaroons.
-Place in freeze-safe container and store up to 2 weeks