CRAFT by Under My Host® Issue No. 15 Classics - Page 22

Have A By Erin J Photography by Gentile or Jew, bringing the sweet to your holiday table is never a proble current way to do it. Here I’ve futzed around with traditional coconut maca me to reduce the amount of sugar while allowing the other ingredients to something else, it adds depth and backbone to the macaroon in a way tha I’ve also found some terrific makers who are producing delicious treats like the old school options. COCONUT MACAROONS WITH ½ c. + 2 Tbsp 6 Tbsp. supe ¼ tsp. s 3 c. dehydrated finely shredd 2 Tbsp. sesame seed 4 Tbsp. coc 3 Tbsp. coco 8 dates, pitted and sli 1 or 2 oz. good quality dark choc Preheat the oven to 350°F and line Blend the aquafaba and sugar until frothy. Fold in the salt Using a small-ish scoop or your hand as center of each one and covering it with until go Remove the macaroons from the b olate in a bowl in the microwave. chocolate by a flick of the wrist Allow the chocolate to harden a *To make aquafaba, simply measu sauce pan and reduce it by h **Not to be m