My mom used to make these for me when I was a little girl using peanut butter and oats. When she was a child they used to call them king-a-lings, as her maiden name was King. These yummy treats may also be referred to as ting-a-lings or haystacks, but I prefer to call them macaroons, as I make them with coconut. And these macaroons make the perfect little gifts to give to family and friends. Macaroons made with love!
ingredients
1/2 cup raw cacao powder
1/2 cup raw almond butter
1/4 cup coconut oil
2 tablespoons coconut nectar, raw honey, maple syrup or other sweetener of your choice
1 teaspoon vanilla extract
1 3/4 cups raw coconut flakes
dash of sea salt
Add the cacao, coconut oil, sugar, almond butter and sea salt to a double boiler. Heat to medium heat and stir frequently, until the mixture becomes smooth in consistency. Remove from the heat and stir in the vanilla extract and coconut flakes. Line a cookie sheet with parchment paper and spoon out heaping spoonfuls until the mixture is gone - I like to use a small cookie dough scoop. Place the tray with the macaroons in the refrigerator and let chill for 30 minutes to an hour before serving. Store the macaroons in an airtight container in the refrigerator or freezer. This recipe yields 12 to 14 macaroons, depending on the size. Note - using a double boiler will not heat the mixture past 118°F, keeping these macaroons super nutritious and raw.
"I love you like a portly French child loves macaroons."
~ French saying
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