Wednesday, November 18, 2015

Grain free...

Chocolate Macaroons!  These are from the book, "Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book", by Judy Rosenberg, and they are all that.  My niece, Micaela, made them for me for Christmas and are they ever delicious!  They are chewy with a thin outer crust and don't require anything exotic to make a yummy grain free sweet.

Chocolate Macaroons
4 oz. semisweet chocolate
Preheat the oven to 375F.  Line a cookie sheet with parchment

2 oz. unsweetened chocolate

2 large egg whites
1/2 c. sugar
1 tsp. vanilla
2 c. shredded coconut

Melt both chocolates in the top of a double boiler placed over simmering water, then cool the chocolate to tepid.
Beat the egg whites in a medium-sized mixing bowl with an electric mixer on medium-high speed until frothy, about 30 seconds.
Gradually add the sugar and continue beating until the mixture is the consistency of marshmallow fluff, about 30 seconds more.  Blend in the vanilla, fold in the melted chocolate, then the coconut.
Drop rounded tablespoonfuls of the dough about 1 1/2 inches apart onto the prepared cookie sheet.

Bake the cookies until al light crust forms on the outside, about 13 minutes.  Cook on the cookie sheet or remove the cookies to a cooling rack.


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