A fabulous treat for those who have problems with wheat.
Chocolate-Dipped Coconut Macaroons
Makes 10 cookies
2 1⁄2 cups finely shredded
1⁄2 cup honey or brown rice syrup
2 egg whites
1⁄2 tsp almond extract
1⁄2 tsp vanilla extract
4 oz semisweet or dark chocolate
Preheat oven to 300° F. Line a cookie
sheet with parchment paper.
Lightly oil a glass measuring cup to
measure honey or rice syrup. Place
sweetener in a pan over low heat
until it begins to loosen. Add coconut
and egg white. Heat the mixture over
low heat, stirring constantly until it
begins to collect (about 2-3 minutes).
Remove from heat, stir in extracts.
Let mixture rest until cool to touch.
With moist hands, make small
rounded mounds and place them
side by side on the cookie sheet
(they will not spread). Bake about
20 minutes, or until lightly golden.
Allow to cool to room temperature
on cookie sheet.
Chop up the chocolate into small
pieces. Put 3/4 of the chocolate in
the top of a double boiler and heat,
stirring occasionally, until chocolate
is at about 110°F (just barely too hot
to touch). Remove from heat. Stir in
remaining chocolate. Pour chocolate
over the top of each macaroon. Let
chocolate set until firm before serving
(about 1 hour at room temperature).
Recipe reprinted from Feeding the
Whole Family by Cynthia Lair.