Germans love to bake, especially around Christmas. I wanted to provide you with an abundance of recipes so that you do not just have to nibble on that one cookie whilst everyone else enjoys 3 – 4. These recipes are a bit different from my usual blog posts. Shorter, with no educational parts, but a section to give you hints and tips so that they all turn out perfect. One photoshoot, 8 recipes over the next two weeks. Enjoy! 🤗
I love, love, love these orange chocolate macaroons. They are simply gorgeous, divine and super tasty! I am so happy with how these turned out. It took me several attempts to find the right balance of orange, coconut, and chocolate – but this version is perfect 💫 .
These cookies look fancy – but I promise they come together super easy and can be made in no time.
Tips for baking these Orange Chocolate Macaroons
- Gluten-free baking is a bit different than normal baking. As there is no “gluten”, which basically binds the dough, we are adding psyllium husk to the mix. This will act as a binding agent. The dry dough has to be mixed very thoroughly in order to ensure that the psyllium husk is everywhere and can “bind”.
- Do ensure that the oven is sufficiently hot. Gluten-free baking requires your oven to be at the optimal temperature before putting something into it.
- I used an ice cream scoop in order to scoop out the perfect amount and make the Orange Chocolate Macaroons look pretty.
These orange chocolate macaroons are gluten-free, refined sugar-free, and if you use vegan chocolate – vegan. Enjoy this delight of a macaroon!! I hope you will fall in love with them as much as we did 🤗.
Orange Chocolate MacaroonsCourse: CookiesCuisine: Gluten-free baking, veganDifficulty: Easy
Soft, chewy and coconutty orange chocolate macaroons! These macaroons are taken to the next level through the added orange zest and chocolate coating.
- Dry ingredients
1 cup (100 gr.) coconut flakes
1 cup (150 gr.) almonds
1.5 tbsp psyllium husk
Zest of half an orange
- Wet ingredients
4 tbsp maple syrup
2 tbsp (ca. 40gr.) coconut oil
2 tsp liquid vanilla (or ½ tsp. vanilla powder)
- For the chocolate
2 ounces (ca. 50 gr.) dark chocolate (minimum 70%)
- Start by pre-heating the oven to 180 degrees Celsius (350 Fahrenheit) and line a baking tray with parchment paper
- Add the maple syrup and coconut oil to a small pot and gently heat
- Meanwhile, in a small blender, ground the almonds into a flour and add to the coconut flakes and psyllium husk. Mix the dry ingredients well and thoroughly, this is important so that the psyllium husk is spread equally through the mixture
- Add the melted maple syrup, coconut oil, and liquid vanilla to the dry ingredients and combine. Use an ice cream scoop to take the dough out and scoop about ½ a scoop onto the baking sheet for each macaroon. Put into the oven and bake for 15 minutes. Set aside and let cool completely
- Heat the chocolate over a water bath. Coat the tip of a teaspoon and make motion-like waves with your hand in order to dribble the chocolate onto the macaroons. The process is not really fancy but the cookies will look like it ;). Let cool and ENJOY!