Almond Molasses Macaroons: A Delightful Gluten-Free and Dairy-Free Treat.
Indulge in the enticing world of gluten-free and dairy-free delights with our Almond Molasses Macaroons recipe. These delectable treats are not only suitable for those with dietary restrictions but also a delight for anyone seeking a wholesome and flavorful dessert.
Crafted with a blend of almond flour, shredded coconut, and an array of spices, these macaroons promise a harmonious symphony of flavors. This unique combination of ingredients sets the stage for a palate-pleasing experience.
The magic begins as you unite the dry ingredients – almond flour, shredded coconut, ground turmeric, cinnamon, ginger, and sea salt. These components combine effortlessly to create a fragrant, gluten-free base for your macaroons.
In a separate bowl, our maple syrup, almond butter, blackstrap molasses, and vanilla extract mingle to form a luscious, dairy-free amalgamation. This silky mixture adds depth and richness to your macaroons, elevating them to a new level of culinary excellence.
The final act is the artful fusion of wet and dry ingredients, accompanied by a touch of melted coconut oil. The resulting dough is a testament to the symphony of flavors and textures that await your taste buds.
With precision and care, shape your macaroons into elegant orbs, ready to meet the warmth of the oven. A gentle press with a fork and a sprinkle of sliced almonds provide the finishing touches, adding a delightful crunch to every bite.
As your kitchen fills with the aroma of these golden brown delights, patience is rewarded. After a brief period of cooling, these almond molasses macaroons stand ready to be savored, promising a journey of taste and texture that lingers long after the last bite.
With a recipe as versatile as this, you can savor the joys of a gluten-free and dairy-free dessert that not only meets dietary requirements but surpasses them, delivering an unparalleled indulgence for all to enjoy.
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond butter (unsweetened and unsalted)
- 1/4 cup pure maple syrup
- 2 tablespoons blackstrap molasses (for a rich, dark flavor)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons coconut oil (melted)
- 1/4 cup sliced almonds (optional, for garnish)
Storing and Keeping Your Almond Molasses Macaroons Fresh
Preserving the freshness and flavor of your gluten-free and dairy-free Almond Molasses Macaroons is essential to ensure they remain a delightful treat over time. Follow these simple steps to store and maintain their freshness:
1. Allow Macaroons to Cool Completely:
Before storing your macaroons, ensure they have cooled completely. Placing warm macaroons in an airtight container can lead to moisture buildup, potentially compromising their texture.
2. Use an Airtight Container:
Select an airtight container that is the appropriate size to accommodate your macaroons without overcrowding. The container should seal tightly to prevent air and moisture from entering.
3. Layering and Parchment Paper:
If you need to stack the macaroons in the container, separate the layers with parchment paper. This prevents them from sticking together or losing their shape.
4. Store at Room Temperature:
Ideally, keep your macaroons at room temperature. Placing them in a cool, dry place away from direct sunlight is ideal for preserving their texture and flavor.
5. Avoid Refrigeration:
Refrigeration is not recommended for macaroons, as it can cause them to become too firm and lose their moisture. Room temperature storage is preferable.
6. Use Desiccant Packs (Optional):
To absorb any excess moisture and help maintain freshness, you can include desiccant packs or silica gel packets in the container with your macaroons. This step is optional but can be particularly helpful in humid climates.
7. Consume Within a Week:
While these macaroons are quite stable, they are at their best within the first week of baking. The longer they are stored, the drier they may become.
8. Freeze for Long-Term Storage (Optional):
If you wish to extend the shelf life beyond a week, consider freezing your macaroons. Wrap them individually in parchment paper or plastic wrap, then place them in an airtight container or freezer-safe bag. When you’re ready to enjoy them, allow them to thaw at room temperature.
Almond Molasses Macaroons
- 2 cups almond flour
- ½ cup unsweetened shredded coconut
- ¼ cup almond butter (unsweetened and unsalted)
- ¼ cup pure maple syrup
- 2 tbsp blackstrap molasses (for a rich, dark flavor)
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp sea salt
- ¼ tsp vanilla extract
- 2 tsp coconut oil (melted)
- ½ cup sliced almonds (optional, for garnish)
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, shredded coconut, ground turmeric, ground cinnamon, ground ginger, and sea salt. Mix well to evenly distribute the spices.
- In a separate microwave-safe bowl, warm the almond butter, maple syrup, blackstrap molasses, and vanilla extract together for about 20-30 seconds in the microwave until they become easier to mix. Stir until the mixture is smooth and well combined.
- Pour the wet mixture into the dry ingredients. Add the melted coconut oil as well. Stir until all the ingredients are thoroughly combined, and you have a cohesive dough.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the balls onto the parchment-lined baking sheet, spacing them about 1 inch apart. You should have enough dough to make approximately 16 macaroons.
- Use the back of a fork to gently flatten each macaroon and create a crisscross pattern on top. If desired, press a few sliced almonds onto the top of each macaroon for added texture and flavor.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the macaroons are golden brown around the edges.
- Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
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