September 10, 2011

Chocolate Coconut Macaroons

After four very long days of school, I was exhausted.  When I came home last night, I wanted to make a delicious treat, but really challenged myself to make something without any sweetener.  Most baking recipes, even the gluten free ones, include some kind of sweetener, whether it's agave nectar, honey or something else.  I did some research and decided to go with macaroons knowing that coconut is naturally sweet and dark chocolate also has a bit of sweetness.  Once I completed the recipe, I worried that these treats would not be sweet enough, but they received Michael's approval (and I liked them too).  I am proud to say that I created this baking recipe and it turned out great!

Chocolate Coconut Macaroons

1/2 cup dark chocolate (chopped)
1/4 cup coconut oil
1/2 cup coconut milk
1 tbsp. vanilla
4 egg whites
1/4 cup cocoa powder
1/4 tsp salt
3 cups unsweetened medium shredded coconut

Preheat oven to 350'F.

In a small saucepan over low heat, melt the chocolate, coconut oil, coconut milk and vanilla.  Remove from heat once melted.  Separate the egg whites and whisk in a small bowl until stiff peaks form.  In a large bowl, combine cocoa powder, salt and shredded coconut.  Pour the melted chocolate into the dry ingredients and combine until evenly coated.  Gently fold in the egg whites.  Drop batter one tablespoon at a time onto a parchment lined baking sheet.  I used my 1/8 measuring cup (you could also use an icecream scoop).  Bake for 15 minutes.  Let cool and enjoy!

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