carob chip, cranberry, and coconut macaroons

Carob Chip, Cranberry, and Coconut Macaroons

*recipe adapted from oh she glows

• 2 2/3 cups shredded unsweetened coconut (to make coconut butter)
• 3 tbsp water
• 2 (additional) cups shredded unsweetened coconut
• 3/4 cup pure maple syrup
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 1/2 cup chopped walnuts (or nuts of choice)
• 1/2 cup carob chips
• 1/2 cup dried cranberries

1. Preheat the oven to 300F and line a baking sheet with a non-stick mat or parchment. In a food processor, process 2 and 2/3 cups of shredded coconut and 3 tbsp of water t for about 5-8 minutes until a coconut butter forms. You will have to keep scraping down the sides of the bowl. Alternatively, you can use 1 cup of store bought coconut butter.

2. Once you have made the coconut butter, add maple syrup and vanilla extract and pulse until combined. Add the remaining ingredients to the food processor pulsing and scrapping sides until just combined.  Poor mixture into a bowl and  mix ingredients further with a spatula. 

3. Using a small ice cream scoop - scoop about 1-2 tbsp of dough onto a baking sheet. Alternatively, role 1 - 2 tbsp of dough to form a ball and place on baking sheet.  You don’t have to leave much room in between as they do not spread out. Bake for 17- 25 minutes at 300F.  Watch them closely after 17 minutes. The bottoms of my macaroons should be golden in colour.
4. Allow the macaroons to sit for 25 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in the fridge for up to 5 days in a sealed container. Makes about two dozen macaroons.

* note walnuts, carob chips, and cranberries can be substituted or eliminated for ingredients of your choice.  Lemon juice, vanilla bean, almond extract, pecans, or cocoa would be great alternatives!