(two amazing recipes)
Who doesn’t love mounds of coconut snow filled with chocolate –especially now? We have two versions here: one with unsweetened coconut flakes and cacao powder, made with maple syrup or raw honey, and no baking. And of course, we have the classic version with sweetened coconut, and chocolate, and sugar. Try one, try both… Whip up a batch, and put them in a beautiful tin box. Give them as gifts, take as a hostess gift, or serve them in your own home.
Classic Chocolate Macaroons
(Our friend Peggy’s Texas Family Recipe)
This recipe is simple and absolutely delicious.
5oz. semi sweet chocolate (try Scharffen Berger Semi Sweet, or Ghirardelli)
2 egg whites
pinch of salt
1/2 cup sugar
1 tsp. vanilla
7 oz. shredded sweetened coconut
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper or wax paper.
Melt chocolate and cool.
In a large bowl:
Beat eggs and salt until firm.
Add sugar slowly.
Then add vanilla and beat until stiff-about 4 to 5 minutes.
Add cooled chocolate and beat until well mixed.
Stir in coconut.
Form cookies with a teaspoon-about 15 to 20 per cookie sheet.
Bake for 15 minutes.
Chocolate Coconut Macaroons — aka Better Brownie Bites
3 cups dried organic unsweetened coconut flakes
1 ¼ cups raw cacao powder (or carob powder if you do not want to use cacao)
1 cup maple syrup or raw honey (can use half of each too)
1/3 cup virgin unrefined coconut oil
2 tsps pure vanilla extract
Pinch of sea salt
Put all ingredients in the food processor, and whiz away until you have a ‘dough’.
Roll into balls and put on wax paper on a cookie sheet.
Put in the freezer to set up for about 20 min and voila! Store in the refrigerator.
Makes about 24 macaroons.