Carlos and I are pretty quiet people (he more so than I), so it's usually several days to weeks later when anyone finds out about any big news in our lives. However, when we adopted Inca, we were so smitten that we couldn't hold our big fortune in.
While many close to us first got the news either in person, by phone, or saw our pictures on Facebook, we sent the above adoption announcement to some of our family and friends, and those who have pups got an extra special treat!
In honor of today, National Macaroon Day, we included a bag of Macaruffs, a dog-friendly spin on the human treats that will have your pup woofing for more! These little puppies are created with all natural (and vegan!!!) ingredients, including homemade aquafaba (garbanzo stock) instead of egg so as not to offset sensitive tummies, which makes them a pawfect treat for most dogs! Inca and a couple of her new friends graciously tested this recipe for us, and we are happy to report that it received unanimous licks of approval! Bone appetit!
Barcelona & Co's Pawesome Macaruffs
- 1/2 lb organic chickpeas (to make aquafaba. You can use canned chickpeas and the surrounding garbanzo stock, however, homemade is really the only way to control the amount of sodium your aquafaba contains)
- 2 1/4 to 2 1/2 cups unsweetened, shredded coconut
- 1 tbsp organic coconut flour (optional)
- 8 oz carob chips (optional)
Instructions for Aquafaba:
(Skip if not making your own aquafaba)
1. Rinse and drain chickpeas in a colander, moving with your fingers to remove dirt.
2. Place in a saucepan and cover with about 2 1/2 to three cups of water (the chickpeas should be entirely immersed in water). Allow the chickpeas to soak at least two hours, up to overnight.
3. Once the chickpeas have soaked, bring them to a boil. Cover the pan and reduce to a simmer for approximately 35-45 minutes, until the chickpeas are tender.
4. Strain the chickpeas over a heat-proof bowl, reserving all of the cooking water (your aquafaba). The consistency should be slightly more viscous than water, but not quite as goopy as an egg yolk. You should end up with about 1 to 1 1/4 cups of aquafaba, but if you have more, return it to the saucepan, cover, and simmer on its own for another 10-20 minutes to reduce it.
5. Allow for the aquafaba to fully cool before use. You can store it in your refrigerator for up to 7 days. You'll have plenty left over for more treats! The remaining chickpeas (if left unseasoned) can also be used as pawesome, super healthy pup treats!
Instructions for Macaruffs:
1. Preheat your oven to 350 F. Add unsweetened, shredded coconut and coconut flour to a large bowl and mix well.
2. In a small dish, whisk about 5 Tbsp of aquafaba until foamy. (Aquafaba can be whipped into a merengue, but you don't want that for this recipe!)
3. Add 5 Tbsp of aquafaba and mix until all the coconut is lightly saturated. The mixture should be slightly sticky.
4. Firmly press the coconut-aquafaba mixture into small balls, using measuring spoons, a mellon-baller, etc. I used a tablespoon for larger dogs, and a teaspoon for the smaller pups.
5. Pop the macaruffs out by gently hitting against the palm of your hand and transfer to a silpat or parchment paper-lined baking sheet.
6. Bake the macaruffs for 15-18 minutes, or until slightly golden on top. The smaller macaruffs will take slightly less time, so keep an eye on them while they bake.
7. Remove the macaruffs from the oven and allow them to cool on the pan for about five minutes before attempting to move them to a cooling rack with a spatula.
8. Optional: Once the macaruffs are completely cooled, melt about 8 oz. of carob chips in a microwave safe bowl for approximately 1 to 1 1/2 minutes. Immediately remove the chips from the microwave and swirl with a spoon or fork until the mixture is creamy. You can add a little bit of coconut oil to smooth it out before baking if you desire, but I didn't and mine turned out fine!
9. Optional: Dip the bottoms of the macaruffs in the melted carob or drizzle the carob over top. Place on a wax or parchment paper- lined pan and pop in the refrigerator until the carob sets.
10. Gently peel the macaruffs from the paper and serve or package!