Chocolate Macaroons with salt flower
Otherwise a very popular dessert especially for those who like coconut. This version is chocolate and less sweet than the original white version. And in the end, a little more flower of salt balances everything so nicely that you can't stop at one cookie.
Preparation steps
- In a mixing bowl, add coconut flour, almond flour, cocoa and salt, and mix everything well. In a separate bowl, melt the chocolate and coconut oil together, then add maple syrup and vanilla, and mix into a uniform mass. Pour the melted chocolate mixture into the coconut mixture and mix everything well.
- Spoon a part of the mass (1 tablespoon) from the prepared mixture with a spoon and roll it into a ball between your palms, so the balls are placed on a sheet lined with baking paper. If the mixture sticks to your palms, moisten your palms with a drop of water. Bake the macarons in a preheated oven at 140 degrees for 15 min. Rotate the baking tray and continue to bake the biscuits for another 7-10 min. They should now be dry to the touch.
- Transfer the baked biscuits to a cooling rack and cool completely. For the glaze, melt the chocolate and oil together, then dip the lower flat part into the glaze so that the sides are also immersed in the chocolate 1 / 3-1 / 2 cm. Allow the excess icing to drain, then transfer the biscuits to baking paper. Transfer the rest of the chocolate to a bag with a small opening and sprinkle the biscuits with chocolate and sprinkle with a little sea salt flower.
- Leave the biscuits on the paper until the chocolate is squeezed, and only then put them in a box with a tight lid. Serve with a cup of good coffee.