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