Chocolate and cherry macarons Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 1 medium egg (45 g), beaten
• 250 g (1 cup) regular coconut milk, canned
• 15 ml (1 tbsp) cane sugar
• 2,5 ml (1/2 tsp) almond extract
• 280 g (3 cups) unsweetened, grated coconut
• 90 g (1/2 cup) semi-sweet mini chocolate chips
• 65 g (1/4 cup) fresh or frozen cherries, pitted and chopped finely
• 35 g (1/4 cup) all-purpose flour "La Merveilleuse"

PREPARATION

1. Preheat oven to 180 °C (350 °F).
2. Whisk together the egg, coconut milk, sugar, and almond extract. 
3. Add next the coconut, chocolate, and cherries. Mix well with a wooden spoon. Sprinkle with flour and mix again.
4. Unlike with other cookies, macarons do not have to be refrigerated before baking.
5. Drop spoonfuls onto a cookie sheet lined with parchment paper and lightly flatten.
6. Bake on upper rack, until the underside is golden, 12-15 minutes.
7. Remove gently with a spatula and cool on a wire rack.