I wanted to make coconut macaroons for Easter weekend, but like always, I wanted something more unique than the standard recipe. Suddenly lavender popped into my mind. Last summer I bought a packet of French lavender from a nice French man at Mill City Farmer’s Market. He told me to put the lavender in a glass jar and it would last forever. Lavender is so beautiful and fragrant, don’t you think?
My second wave of inspiration was vanilla bean paste.
This beauty is from William Sonoma and costs about $10. You can substitute pure vanilla extract for it.
The lavender and vanilla came together into these lovely macaroons.
Vanilla Lavender Macaroons
3 1/2 cups shredded coconut
1 cup old-fashioned rolled oats
1/3 cup pure maple syrup
1 Tbsp vanilla bean paste
1 tsp lavender
1/2 tsp salt
- Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a food processor, process 2 1/2 cups shredded coconut for a few minutes until it is finely chopped.
- Add the remaining 1 cup of coconut, rolled oats, maple syrup, vanilla bean paste, lavender and salt. Pulse in food processor until well-combined.
- Using a small cookie scoop, scoop the dough onto the prepared baking sheet. Flatten each mound slightly.
- Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
- Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
What I love about these is that they are not overly sweet. The lavender and vanilla bean flavor really shine through. I know lavender isn’t the easiest ingredient to find but it is worth it for these macaroons.
A few Saturdays ago I went to the Mill City farmer’s market with my mom and her best friend visiting from Mexico City.
We decided to go early and eat breakfast at one of the many food stands. Besides all the delicious samples of chocolate and goat cheese, I ate a delicious raspberry cream cheese crepe and a refreshing watermelon-basil drink. My mom and I also shared a unique mango-yogurt-chai spiced drink.
I was able to buy freshly milled whole wheat flour, french lavender, maple sugar (!!!), and a couple of less exciting vegetables.
The next morning, I could barely contain my excitement to get in the kitchen and use my new ingredients. One of my favorite activities on a Sunday morning is baking. I wake up, sleepily walk into the kitchen, turn on the coffee machine and preheat the oven. The house is quiet (who, besides me, wakes up at 8 am on a sunday morning?) while I mix the ingredients and sip my hot cafe au lait. You might think I’m crazy, but to me it is relaxing.
Lavender Oranges Scones
- 1/2 C Low Fat Milk + 1 T Milk
- 1 Orange tea bag (Tazo- wild sweet orange, or any other kind)
- 1 T orange zest
- 2 C Whole Wheat Flour
- 1/4 C Sugar
- 1/4 C Butter (not room temperature)
- 1.5 t Baking Powder
- 1/2t Baking Soda
- Dash of Salt
- 1 t culinary lavender
- 1 C Confectioner’s Sugar, sifted
- Place the tea bag and orange zest in a cup of milk. Set aside in the fridge for about 20 minutes. Before removing the bag squeeze out the contents.
- While the milk is in the fridge prepare, chop the lavender into smaller pieces.
- Combine all of the dry ingredients in a large bowl.
- Cut up the cold butter into little cubes and use a pastry blender, or two butter knives (like me), to incorporate the butter. It will be a dry crumbly mixture.
- Add 1/2 C of the milk, saving 1 T for the glaze.
- Knead the dough into a ball and form a flattened circle about 6 – 8 inches wide.
- Cut into 8 triangles, but do not cut all the way through yet.
- Place dough on a buttered baking sheet and back at 350* for 25 minutes.
- Prepare the glaze while the scones bake Sift the confectioner’s sugar into a small bowl and add the milk. 1 T should be enough, but if it’s too thick add more milk).
- Let the scones cool and then glaze the tops.