I made this recipe as a last minute treat to bring over to a friend's gathering. I had all of the ingredients in the kitchen, and it literally took 30 minutes to make and get out the door to spend time with some close friends. It was easy, fast, and ready to impress. It does not have any grains in it (so no gluten), and no dairy, but it does have egg whites. I have yet to find a good alternative to egg whites in macaroons. If you know of one, let me know. I am always interested in how to create more egg alternatives for those seeking. But until then, if you can enjoy eggs, this is a wonderful treat. And you won't believe how simple it is...
This treat is a great way to add good fats and fiber to your life. The coconut has a way of making you feel warm and loved this cold season. It snowed another 6 inches here in the last few days, and it seems like the count down till spring has arrived now that the holidays are done and over with. I think some one mentioned to me the other day... 80 days or so till spring. Yeah, that's all. It is almost spring, can you believe it? I just keep telling myself that it will be here before you know it. But yet, still enjoying winter for all it's worth. The snow has been so beautiful the past day. Big fluffy snowflakes floating in the sky and the quiet dropping of the flakes to the ground. Peaceful. I also love that at like 6pm you can light some candles to enjoy for a quiet evening at home, all bundled up with a blanket in your chair, with a nice cup of tea, a good book, and maybe a little treat...:) yes, macaroons. Winter is a time to rest and let your body hibernate just a little.
The recipe is as easy as follows:
Chocolate Chip Macaroons
3 cups of shredded coconut flakes
4 separated egg whites (from grass fed chickens) save the yokes for another recipe or omelet
1/2 cup of sucanat (dehydrated unrefined sugar cane juice)
1/4 cup of agave nectar or raw honey
1/2 ts. of sea salt
1 ts. of pure vanilla
optional ingredient: 1/3 cup of coconut flour if you want to make the cookies more crispy
add last: 1/2 cup of allergen free (Enjoy Life) dark chocolate chips
Mix all of the ingredients in a large mixing bowl. Make sure to mix well and get a "cookie dough" consistency. Add the chocolate chips last and mix evenly through. Spoon out little TB sized balls on a cookie sheet, and bake at 350 degrees for about 20 minutes. Bake until crispy golden brown on the tips of the coconut. Pull from the oven and let cool 5 minutes before moving so to keep from breaking into pieces. Place on a plate and share.
This recipe make about 2 dozen macaroons.
Enjoy, friends! Have a great weekend!