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
- Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
- 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.
- 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.