Chocolate Macaroons
Currently 2 out of 5 us are gluten/dairy free (eventually one of those will just be gluten free) this
means that when I bake I have to a reason/way to offload the goodies, thankfully this recipe is both gluten and dairy free and no one can tell, it also uses just 5 ingredients and is super easy to make.
Macaroons are not the same as Macarons which are a time and skill consuming French sandwhich biscuit made using egg whites and almond meal, Macaroons are instead a coconut biscuit which are much less time (and skill) consuming to make.
A few tips: you can use any chocolate including chocolate chips but check the ingredients to make sure they are dairy free. I used a dark chocolate almond block by Whittakers which contains no dairy and is 62% cocoa.
In order to give the cookies a domed shape carefully pack down into a half tablespoon measuring spoon and tap out on the baking tray - it's similar to making a sandcastle. You will need to rinse and dry the spoon a few times throughout the batch as the mix gets harder to get out.
Chocolate Macaroons (recipe adapted from here)
Ingredients:
1/2 sugar
2 cups desiccated coconut
1/3 cup chopped dark chocolate
1 egg
1 teaspoon vanilla essence
Method:
Combine the above ingredients and shape spoonful's of mixture on a tray lined with baking paper. Bake in a moderate oven for 5-10 minutes watching them closely so they don't burn (you want the edges to be light brown).
Once cool, they can be stored in an airtight container for up to a week.
Macaroons are not the same as Macarons which are a time and skill consuming French sandwhich biscuit made using egg whites and almond meal, Macaroons are instead a coconut biscuit which are much less time (and skill) consuming to make.
A few tips: you can use any chocolate including chocolate chips but check the ingredients to make sure they are dairy free. I used a dark chocolate almond block by Whittakers which contains no dairy and is 62% cocoa.
In order to give the cookies a domed shape carefully pack down into a half tablespoon measuring spoon and tap out on the baking tray - it's similar to making a sandcastle. You will need to rinse and dry the spoon a few times throughout the batch as the mix gets harder to get out.
Chocolate Macaroons (recipe adapted from here)
Ingredients:
1/2 sugar
2 cups desiccated coconut
1/3 cup chopped dark chocolate
1 egg
1 teaspoon vanilla essence
Method:
Combine the above ingredients and shape spoonful's of mixture on a tray lined with baking paper. Bake in a moderate oven for 5-10 minutes watching them closely so they don't burn (you want the edges to be light brown).
Once cool, they can be stored in an airtight container for up to a week.
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