Many allergic, health-conscious, and vegan bakers are quick to write off macaroons because two of the three ingredients are sugar and eggs. But with a versatile crumb mixture (pages 115–116) at your disposal, this isn’t a problem. Grab your preferred crumb (I like vanilla for this recipe) and get to it. Make sure that when spooned out, your mixture retains its shape on the baking sheet; if it falls apart, it’s too dry and you need to add a bit more agave. If it spreads, you’ve gone overboard with the agave and need to add more crumb. The baked macaroons will be the same size as the uncooked. Because of the intensity of the coconut, I prefer them the size of a melon-ball scoop or even a bit smaller.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix together the crumb, coconut, agave nectar, and salt with a rubber spatula. If the mixture does not hold together, add more agave nectar, 1 tablespoon at a time, until the dough holds its shape.
Step 3
Using a melon baller, scoop the dough onto the prepared baking sheet, leaving 1/2 inch between portions. Bake the macaroons on the center rack for 20 minutes, rotating the sheet 180 degrees after 10 minutes. The macaroons should be golden brown and firm to the touch.
Step 4
Let the macaroons stand on the sheet for 20 minutes. Serve warm, or transfer them to a wire rack and cool completely before placing in an airtight container and storing at room temperature for up to 3 days.
