Happy Holidays everyone!
Apologies for the hiatus since my last post, Topher and I moved, I also hosted Songs for the Soul and there was just A LOT going on.
Here is a recipe I developed for coconut macaroons, these magical little snowballs are dairy free and gluten free! They are so simple to make with only 5 ingredients you could make them and take them to your next holiday get together!
3 Egg Whites
2 Cups Shredded Unsweetened Coconut
1 TBSP Almond Flour
1 TSP Vanilla
1/4 Cup White Sugar
1/4 Cup Dark Chocolate Chips, melted (optional)
1 TSP Coconut Oil, melted with chocolate
Whip your egg whites until you get soft peaks, add your sugar and vanilla to your eggs and continue to whip until stiff peaks form. Using a rubber fold in, very gently, your coconut and almond flour. Using a couple of spoons or small ice cream scoop, spoon tablespoon sized macaroons onto a parchment lined baking sheet.
Bake for 10-12 minutes or until tops and bottoms are golden!
Once your macaroons are cool you can dip their bums or drizzle their tops with chocolate. To do this just melt your chocolate and coconut oil, stir together, and dip or drizzle your macaroons. Let chocolate dry.