Being a big food nerd, like I am, I’m always on the quest for amazing food that fits into my dietary values. I typically try things in restaurants and bake shops, then think about how it could be more delicious, with less junk. And that is the case for these awesome macaroons. I love coconut and I love things slightly sweet, but most of the macaroons you can buy in the store or bake shops are so sweet, I don’t even enjoy them.
So I took out the processed sugar and used honey with a bit of maple syrup, instead. You can play around with spices, nuts or citrus peels. This recipe lends itself to adaptation very well. The chocolate is optional, but of course, what is a macaroon without chocolate?
PS: This recipe is Gluten Free
2 1/2 cups dried, unsweetened coconut
2 egg whites
3 Tablespoons of Honey
1-2 Tablespoons of Pure Maple Syrup
Optional Chocolate Sauce:
1/4 Cup Baking chocolate, like Callebaut, El Rey or Valrhona, cut into small chunks
1/4 Cup heavy cream, coconut milk or almond milk
1 Tablespoon butter at room temperature
1. Heat oven to 300*
2. Whip egg whites until they reach stiff peaks–they will look like merengue
3. Whisk in the Honey, Maple Syrup and Salt
4. Stir in Coconut
5. Chill for 30-40 minutes
6. Using a small ice cream scoop or spoon, form into tightly packed small scoops or roll into balls. Place on baking sheet.
7. Bake for 18-22 minutes. Watch the edges so they don’t burn. They are done when the edges are a nice toasty light brown.
While the macaroons are baking:
8. Place chocolate pieces and in a ceramic, metal or heatproof glass bowl
9. Bring 1/4 cup of heavy cream, coconut milk or almond milk to a light simmer
10. Immediately pour hot liquid over the chocolate. After 1 minute, stir the chocolate gently with a whisk and add in butter and cinnamon. Taste this mixture and make sure you like how it tasted. Baking chocolate has different levels of sweetness, so if you want it a bit sweeter, you can add some honey.
11. Remove macaroons from the oven, when they are browned, and cool for 15-20 minutes
12. Drizzle the sauce over the cookies with a regular spoon, or dip each cookie into the sauce, if you prefer.
13. Place on the baking sheet until the chocolate is set.