Chocolate Brownie Faux-co-roons

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Passover is just around the corner, and that always makes me think of macaroons! A few years ago I recreated my favorite macaroon since I wanted a healthier version of a seasonal childhood treat that wasn’t going to cost me an arm and a leg. A reader recently asked me if I had a chocolate version…so here you go!

These Chocolate Brownie Faux-co-roons are rich and chocolatey–the mixture of honey and maple syrup gives them great flavor with just the right amount of sweetness. I hope you like them!

5 from 1 reviews
Chocolate Brownie Faux-co-roons
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • ¾ cup coconut powder (a.k.a. finely shredded coconut, NOT coconut flour)*
  • ¼ cup almond flour/meal (I used Honeyville Blanched Almond Flour, but I've also successfully used the almond meal from Trader Joe's)
  • 3 Tbsp. unsweetened cocoa powder (I like the Equal Exchange brand)
  • pinch of fine sea salt
  • 2 Tbsp. virgin coconut oil, melted
  • 1 Tbsp. pure maple syrup*
  • 1 Tbsp. raw honey*
  • ¼ tsp. vanilla
To Make
  1. Preheat oven to 200F.
  2. In a medium size bowl, mix together the dry ingredients (coconut powder, almond flour, cocoa powder, and sea salt).
  3. In a small bowl, mix together the wet ingredients (coconut oil, maple syrup, honey, and vanilla). Mix the wet ingredients into the dry until thoroughly combined. The mixture will be a little crumbly, but should hold together when pinched or pressed.
  4. Using a small cookie scoop (or a measuring tablespoon), pack the mixture as tightly as possible and then turn out onto a silicone baking mat or parchment paper-lined baking sheet. If the faux-co-roons fall apart, use your hands to pack them together tightly or use the scoop to pack them again. The tighter you pack them, the less crumbly they will be once they are cooked. If you find that you just can't keep them together, add a bit more coconut oil, but if you add too much they will be overly moist.
  5. Put the faux-co-roons in the oven for 5 minutes, then turn off the oven but leave them inside for 10 more minutes. Remove from the oven and let them cool completely.
  6. Eat them immediately or put them in an airtight container overnight. They are tasty straight from the oven, but the texture improves and is more "Coco-roon-like" if they have time to rest. Enjoy!
Notes
*If you don't have or can't find finely shredded coconut, just put some unsweetened coconut shreds in a food processor and pulse until the texture is very fine. I've found the Let's Do Organic brand at natural foods stores; you can also find it at Indian groceries.
*I used a combination of maple syrup and honey, which results in a great balance of sweetness and flavor, but you can use all maple syrup or all honey if that's what you like.
 

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