Light, sweet and ever so slightly chewy, these lil treats are super fast and easy to make. Like thumbprint cookies crossed with macaroons, they’re made with only a handful of ingredients, including coconut, a little maple, coconut milk & brown rice flour. I love the simple, imperfect, rustic nature of them, how the dough is dolloped onto the baking tray & a little jam or a fresh berry is popped on top.
In these photos, I’ve used spreadable fruit (St Dalfour red raspberry jam, no added sugar), but I’ve had equal success with popping fresh berries on top, one per macaroon. Raspberries & blueberries work well, size-wise, both fresh or frozen.
½ cup unsweetened desiccated coconut
4 Tbsp brown rice flour
½ cup coconut milk or cream
3-4 Tbsp pure maple syrup
dash of pure vanilla essence
pinch of salt
either: tiny scoops of jam/spreadable fruit, or 16 fresh or frozen berries
Preheat the oven to 175C and cover a baking tray with baking paper.
Put all the ingredients in a saucepan on a medium heat and mix well. This can move quite fast. The thirsty coconut will absorb all the liquid and you don’t want it to burn, so once everything is well combined, get it off the heat.
Dollop teaspoonsful of the thick mixture onto the baking tray, creating about 16 tiny coconutty mounds. Either pop a berry into the top of each, or make a wee crater and fill it with a little jam.
Bake for 15 minutes and leave to cool on the tray. The bases will be lovely and golden.
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