After attending the superb Vida Vegan Con in Portland, Oregon I was introduced to some delightful macaroons from Hail Marry. I was only able to sample the chocolate ones, which were absolutely divine I do say so indeed, but I was recommended by a lovely lady to try the sea salt caramel flavor of Hail Marry’s macaroons. I had a hard time finding them anywhere so I decided to make my own!
Since I haven’t tried the actual Hail Marry version, I cannot say whether or not these own up to their recipe, but regardless these are damn tasty so that’s all that really matters right?
I am also a fan of how I can control the sugar content in these. As good as Hail Marry’s chocolate macaroons are, sometimes they can be a tad bit too sweet for me to eat all the time. You can of course customize the sweetness in my version as well as the salt content. F yeah for lower glycemic and reduced sodium options.
This is a super easy and quick recipe too. Swell as a simple treat for a get-together or dinner.
1 cup shredded coconut (unsweetened)
1/4 cup almond meal (or flour)
1.5 tbsp coconut palm sugar (add more in 1/2 tbsp increments to avoid being overly sweet)
1/8-1/4 tsp sea salt (I used himalayan sea salt)
3 tbsp extra virgin coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
-sea salt, cacao nibs, coconut flakes, dollop of honey, cinnamon
-I used 1/8 tsp salt and found the salt taste was not too noticeable, but still made a good macaroon. I ended up adding a bit more as the salt really enhances the flavors here and then sprinkled some salt on the finished macaroons. Still wanted this to be a low sodium treat though!
-I do recommend using unsweetened shredded coconut, but if you use sweetened do start off with less sweetener and increase as needed.
-The sweeteners here can obviously be substituted, but the taste may alter a bit. I am sure it shall still be delightful though. Be careful with adding too much liquid sweetener as it may compromise the texture.
1. Combine all ingredients in a food processor and blend (should be fairly quick) until all is mixed well. Scrape down the sides as necessary. Texture will become thick, slightly sticky and moldable.
2. Mold into whatever shapes you please and place on a tray or baking sheet or dish and place in the fridge until texture sets.
3. Add any toppings if you desire
4. Share and eat and enjoy.
5. Store in fridge in an airtight container. The flavors are enhanced after being in the fridge for a day or two, even more yum :)
I thought about dipping these in chocolate, or at least drizzling the tops with chocolate, which clearly sounds like a good idea. I wanted to steer clear of extra added sugar this round, but I’ll have to come up with another recipe soon that incorporates this. Feel free to try it out if you want something more decadent! <3