Peppermint Chocolate Macaroons – Against All Grain
Ingredients (makes 2 dozen)
3 cups shredded coconut (I prefer Let’s Do Organic brand for these cookies) 1/2 cup cacao powder 1/2 cup honey 1/2 cup coconut milk 1/2 teaspoon peppermint extract 1/4 teaspoon vanilla extract 1 egg white dash of sea salt |
Directions
Preheat oven to 325 degrees F.
Combine the first 6 ingredients in a
bowl.
In the bowl of a stand mixer, or
using an electric mixer, beat the egg white with a small pinch of salt. Beat
for 1-2 minutes until soft peaks form when you lift the mixer out.
Fold the egg white into the coconut
mixture and mix gently until fully combined.
Using a cookie scoop or tablespoon,
scoop out balls of dough and pack them together tightly either by lightly
knocking the scoop onto the side of the bowl or pushing it down with your
fingers.
Place the dough on a parchment lined
cookie sheet and bake for 30 minutes, rotating the tray half way through.
Cool on a wire cooling rack for 1
hour. Store in an airtight container at room temperature for up to 1 week.
Optional – dip the bottoms of the
macaroons in melted dark chocolate mixed with 1/4 teaspoon peppermint extract
for an even more decadent treat!
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