The little guy has been really into playing chef lately. He says he wants to be a cook when he grows up--a cook who makes "glooten cupcakes" for me and him, and "glooten-free cupcakes" for his friend and The H. He has even come up with a name for his future bakery. I love watching his imagination develop!
Double Chocolate Macaroons
from Clean Eating Magazine, Vol. 4, Issue 9
makes 24 cookies
8oz dark chocolate (60% cocoa or greater), chopped, divided
1 3/4 cup shredded unsweetened coconut
1/2 cup organic evaporated cane juice
3 Tbsp natural unsweetened cocoa powder (not Dutch processed)
1/8 tsp sea salt
1/2 cup liquid egg whites (I used two large egg whites)
1 tsp pure vanilla extract
1/4 tsp pure almond extract
1. Preheat oven to 350* and line a large baking sheet with parchment paper.
2. In a small microwave-safe bowl, melt 3 ounces of the chocolate on high for 45 seconds. Stir and continue microwaving in short intervals, stirring often, until completely melted. Set aside to cool.
This is where the little guy and I stopped--they were plenty sweet without the next step, and I didn't want to make any more mess of the kitchen than we already had. Feel free to proceed if you wish. Perhaps if I were making these for a party, I would have completed them as directed.
6. In a microwave-safe bowl, melt the remaining 5 ounces of chocolate, stirring often. Carefully holding each macaroon upside down by its base, dip the peak into the melted chocolate. Place chocolate-side-up on a parchment-lined baking sheet and refrigerate until chocolate is set, about 30 minutes. Store in an airtight container in refrigerator for up to 3 days.
Nutrition info per cookie:
Calories - 119
Fat - 8g
Saturated fat - 6g
Carbs - 11g
Fiber - 2g
Sugars - 7g
Protein - 2g
Sodium - 20.5mg
Cholesterol - 0mg