Satisfy your sweet tooth with Anna’s favorite chocolate macaroon recipe. Naturally gluten-free, these are a sure crowd-pleaser.
Yield: approximately 14-16 cookies
INGREDIENTS:
- ½ cup semi-sweet chocolate pieces
- 2 jumbo or extra large egg whites
- Pinch of sea salt
- ½ cup and 2 tablespoons maple crystals, ground
- ½ teaspoon vanilla
- 1 cup unsweetened shredded coconut
- ¼ cocoa powder, sifted
DIRECTIONS:
- Pre-heat oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper, lightly greased.
- Using a double boiler, melt chocolate and set aside to cool.
- In a medium bowl, add salt to egg whites and beat with electric mixer until stiff, but not dry.
- Using a spatula, fold in maple crystals slowly; gently stir in vanilla and coconut.
- Add cocoa powder and cooled melted chocolate. Gently stir to incorporate all ingredients.
- Using a 1 ounce ice cream scoop, scoop out cookies onto cookie sheet leaving room for slight spread.
- Bake 20 minutes. Cool and serve.
