Saturday, May 11, 2013

Coconut Macaroons

Chocolate Chip, Lemon, and Regular
Coconut Macaroons
Here is a fast and easy dessert! It is naturally gluten free. You could make it dairy free with different chocolate chips or omitting them. It could be vegan if you substitute the egg whites too.  

I looked at many recipes trying to see what the best recipe would be. Some recipes called for 1 cup of sugar, but others said 1/4 cup of honey. I opted to try the honey version. These were sticky sweet just as expected! I'll make them with honey again in the future.

I made them in the mini muffin pan because I thought they would look cute. They do stick so next time I would line the muffin tins with the papers. If you don't read this and they do stick, I used a plastic spoon to scoop around each. You can also make them with rounded spoonfuls onto a cookie sheet and bake them as usual however, the cooking time may need to be adjusted by a few minutes.

This was a tasty basic recipe which can be easily adapted. I made some with lemon zest and a couple with chocolate chips to try it out. I think adding in sliced almonds on top or swapping in different citrus zests would be good too.


Coconut Macaroons
Makes 15-20 cookies (in a mini muffin pan)
2 cups (un)sweetened shredded organic coconut
1/4 cup local organic honey* or organic Grade B maple syrup
1 teaspoon vanilla extract (or almond extract)
1/3 cup chocolate chips or 1 tbsp lemon / lime / orange zest (optional)
2 large local egg whites
Pinch of salt
Sliced almonds for sprinkling on the top (optional)

Preheat oven to 350ยบ F. Line a baking sheet with parchment paper or line muffin tin with liners or spray muffin tin with non stick spray (these will stick!)

In a medium bowl mix together everything except the egg whites and salt, making sure the coconut is evenly coated with the honey (or maple syrup).

Using the mixer beat the egg whites with a small pinch of salt approx 2-3 minutes until stiff peaks form when you lift the mixer out.

Gently fold the coconut mixture into the eggs, being careful not to totally destroy the lovely beaten eggs. Let sit in the fridge for 10 minutes.

Drop batter onto the lined baking sheet, one rounded tablespoonful at a time.

Bake for 10-15 minutes until the tops are turning a light golden brown. Let cool for 5 minutes on the baking sheet, then transfer to wire rack to continue cooling completely.

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