Chocolate Orange Macaroons

These gluten and dairy-free macaroons are a great sweet alternative to traditional cookies.

2 1/2 cups shredded unsweetened coconut
1/2 cup honey or brown rice syrup
2 egg whites
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp orange zest
3 oz dark chocolate, cut into small chunks

  1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
  2. Lightly oil a glass measuring cup to measure honey or rice syrup. Place sweetener in a pan over low heat until it begins to loosen. The brown rice syrup will yield a slightly less sweet macaroon. Add coconut and egg white. Heat the mixture over low heat, stirring constantly until it begins to collect (about 2-3 minutes). Remove from heat, stir in extracts and zest. Let mixture rest until cool enough to touch.
  3. Mix the chocolate chunks into the macaroons. With moist hands, make small rounded mounds and place them side by side on the cookie sheet (they will not spread). Or, line a mini muffin tin with paper liners. Scoop a small amount of the mixture into each cup. Bake about 20 minutes, or until lightly golden. Allow to cool to room temperature on cookie sheet.

Author: Kasey Caletti, Natural Chef

This and other great health-supportive recipes are taught in the Bauman College Natural Chef Training Program. If you would like to learn more, visit us online.