Vanilla Macaroon Melts

“Have a macaroon,” my great aunts would say, pulling an old Manichewitz tin from the cabinet.  Florence and Lily were my grandmother’s little sisters, who never married but instead grew old together in New York’s East Village. Their apartment on E. 6th Street contained an ancient sofa I never dared sit on, an electric piano, mysterious bedrooms, a television tuned into the news, thick carpets, and thick layers of dust– at least in their final years.  I once got trapped in their bathroom for at least 15 or 20 minutes.  They said things like “Jeepers!” and on some Thanksgivings my dad would pick them up and bring them over so my sister and I could meticulously make them brie and cracker sandwiches.  It wasn’t until I was older that I could appreciate their spunk and wit, and their love for both the city and one another.

I have no idea whether or not Florence and Lily (yes they are always together in my mind) would like these vanilla macaroon melts; they’re a far cry from those Manichewitz cookies.  Still, I’d like to think they’d approve of the update.  After all, they were modern women who loved a good bite.

  

*Do not use regular raw almonds here.  The measurements will be off and the skin will change the texture.  Unless I’m baking, I stay far away from (unsoaked) whole raw almonds because I’ve discovered the hard way that I cannot digest the skin.  At all.  Apparently I’m not alone.
*I measure the coconut oil in its solid form, then scoop it into a mug and microwave for 20 seconds to melt.

½ cup blanched sliced almonds
½ cup unsweetened shredded/desiccated coconut, plus a bit extra for sprinkling
¼ cup virgin coconut oil, melted
1/16 tsp sea salt
½ tsp vanilla extract
2 tbsp maple syrup

  • Line a small baking sheet or tray with 10 mini muffin liners.
  • In a food processor, process the sliced almonds and coconut for about 1 minute, forming a coarse flour/meal.
  • Add the melted coconut oil, salt, vanilla, and maple syrup.  Process for another 30 seconds or so, stopping to scrape the sides of the bowl if needed, until well combined.
  • Spoon the mixture into the mini muffin liners, filling up about half to two-thirds way full. Sprinkle the extra coconut on top.  Freeze for 15 minutes, to quickly firm up, then transfer to the refrigerator.  Keep refrigerated.

Yield: 10 macaroon melts

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