Our house has a serious Hail Merry's Choco Macaroon addiction. They are alone a reason to drive to Whole Foods. They're savored slowly and devoured quickly. The last two times we've been to Whole Foods they haven't had them!! They've had the blonde ones but they contain almonds.. I need them in my life. I went as far as to demand to see the order book at my local health food store to assure myself that Hail Merry's was still making them! They are! Bad news is they're not going to start carrying them, but I can order a case. Two reasons this would seriously not work: we'd eat ALL 8 bags in the first 12 hours and it's pretty expensive for a 12 hour binge. Thankfully these guys only have about five ingredients. I was prepared to tackle figuring out just how to make these, but thankfully Dandelions on the Wall and Tess a Domestic Diva had already tackled. I used DOTW since I knew we'd be eating all of them and it made less. Also since it seemed these were very similar but TaDD used twice the oil and shredded coconut so I was quite loose with my measurements.
Here's what you need:
-1/4 cup coconut oil
-5 tbsp cocoa powder
-1 heaping cup of sweetened coconut
-1/4 tsp vanilla
-2 tbsp maple syrup
Throw the coconut in your food processor and pulse it up a few times.
I might do this with all my coconut from now on. It really gets rid of those weird stringy bits you sometimes get with coconut.
Now take your solid coconut oil. Melted won't work for this. If you live in a warm climate (I'm jealous) you can put your coconut oil in the refrigerator and it will become solid again.
This is where my loosest measurements came in.
Add your vanilla, cocoa powder and maple syrup. Pulse a few more times until fully mixed.
Use a teaspoon (on your measuring spoons) to scoop the mixture onto parchment paper. Let chill for at least 10 minutes before enjoying!
This recipe made about 20 macaroons.
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