- Makes: 8-12 (4-6 Servings)
- Ready In: 45 mins
- Prep Time: 20 mins
- Cook Time: 25 mins
These are a fabulous sweet treat for adults or children that have problems with wheat or flour. Be sure to have a good plan for how you will use the precious yolk from the egg (hollandaise?).
- Calories: 409
- Fat: 34g
- Protein: 5g
- Sodium: 29mg
- Carbohydrates: 26g
- Fiber: 9g
- Sugar: 15g
Nutritional Information (per serving)
- 2 ½ cups shredded unsweetened coconut
½ cup honey or brown rice syrup
2 egg whites
½ teaspoon almond extract
½ teaspoon vanilla extract
4 ounces semi sweet or dark chocolate (baking chocolate)
- Preheat oven to 300 degrees 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. The brown rice syrup will yield a slightly less sweet macaroon.
- 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 enough 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 degrees (just barely too hot to touch).
- Remove from heat. Stir in remaining chocolate. This will Temper the Chocolate.
- Pour chocolate over the top of each macaroon.
- Let chocolate set until firm before serving. This will take about 1 hour at room temperature.
- Refrigeration will hasten this process.