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Chocolate-Dipped Coconut Macaroons

Description

These Chocolate-Dipped Coconut Macaroons are a fabulous treat for those who have problems with wheat.

Ingredients

3 tbsp
brown rice syrup
1⁄2 cup
honey
1  
egg whites
3 1⁄2 cup
shredded unsweetened coconut
1⁄8 tsp
sea salt
1⁄2 tsp
almond extract
1⁄2 tsp
vanilla extract
4 oz
semisweet or dark chocolate (baking chocolate)

Instructions

heat oven to 350° F. Grease a cookie sheet ot line with parchment paper.

Lightly oil a glass measuring cup and put honey and rice syrup in it. Place cup in a small pan of simmering water until it is less viscous.

Whip egg white to stiff peaks with a hand mixer.

Put coconut and salt in a large mixing bowl. Stir extracts into warm honey. Pour the honey into the coconut, stirring well until you have a crumbly mixture. Fold in egg white.

With moist hands, make small mounds and place them side by side on the cookie sheet (they will not spread). Bake 15-20 minutes, or until lightly browned. Allow to cool to room temperature on cookie sheet.

Melt chocolate in the top of a double boiler, stirring occassionally. Dip half of each macaroon into the melted chocolate or frost the top half with a knife. Let chocolate set until firm before serving (brief refrigeration will hasten this process).

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Chocolate-Dipped Coconut Macaroons
Yield
cookies
SourceRecipe republished with permission from Bastyr faculty member Cynthia Lair's (Feeding the Whole Family.
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes