Macaroon -- forever thine, forever mine, forever ours

Yes yes . . . the line is the one featured in Sex in the City this weekend (BRILLIANT, WONDERFUL FILM THAT I ADORE) -- it felt appropriate to represent my feelings to my beloved macaroon cookie.

Coconut shredding, that which I once loathed, I now love . . . The humblest showcase of this sacred nut is indeed a macaroon, but could it be veganized -- Oh indeed! And a very moist, full coconut explosion at that.


I pulled this recipe from VegWeb.com, submitted by "Pretty in Punk" Thank you, girl!!


Stellar Coconut Macaroons

Ingredients:

2 cups sweetened or unsweetened shredded coconut
1 cup of soymilk (can use rice or almond) if any less than 5 grams of fat add 1 teaspoon of vegetable oil
1/4 cup vegan sugar or 2 tablespoons agave or maple
2 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup sugar if using unsweetened coconut

Directions:

Preheat oven to 350 degrees. Boil soymilk on medium high and add "sweetener" of choice and salt. Whisk in flour. Boil for about 2 minutes and lower the temperature to medium low and cook until it is slightly thinner than pudding. (about 5 minutes or so) Add the vanilla as soon as it's done boiling. Mix the coconut, excess sugar if using unsweetened, and thickened soymilk mixture and drop rounded teaspoons onto a cookie sheet. Bake for about 20 mins or until golden.


While I was at it, I melted a little too much chocolate -- so, I hunted for items to dip. The sad, unadorned and unsulfured apricots were in line to become enrobed with dark chocolate ganache. Perfect for afternoon tea.



Not really a recipe here . . .

Mix a cup of dark chocolate chips with a few tablespoons of soy milk. Pop the mixture into the microwave for a minute, then stir until velvety and melted (about 1 minute), dip desired items into chocolate, then let cool on parchment in the fridge.