organic sucanat, whole cane sugar
real vanilla extract
2 3/4 cups
whole wheat pastry flour/brown rice flour*
semi-sweet/dark good quality chocolate chips
- Heat oven to 375°F.
- Beat the egg whites with a whisk until they are loose and frothy. Add the salt, vanilla, sugar, and honey and combine. Add the coconut and stir. See starred note for consistency advice.
- Using a small spoon, dollop about 2 tablespoons of the mix 2 inches apart on a cookie sheet lined with either parchment paper or a non-stick cooking mat.
- Bake in the oven for 14-16 minutes on the middle rack. Remove and cool completely. While the macaroons are cooling, heat the chocolate chips over a double-broiler, or glass bowl over simmering water. Be sure to not let the glass touch the water to avoid scorching. Continue to stir until chocolate is melted.
- Lay out a new piece of parchment paper. Take a cooled macaroon, and generously dip half into the melted chocolate. Lay on the parchment for chocolate to harden. This time could be expedited in the fridge or freezer.
* The consistency of the mix will vary depending on the size of your egg whites and also how your coconut is shredded. When the mix sits in the bowl, you don’t want it to be weeping any liquid, it should hold itself together while still being moist. If anything is puddling at the bottom, add a bit of flour or GF flour to help dry things up. Add little by little, you may not need all of it. I needed to use the flour, as my eggs were large. Use your discretion and look for consistency before sticking to the measurements.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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