Healthy recipes chocolate chip cookies (gluten free, vegan, low sugar)

I love a good cookie and adding Gluten Free and Skinny to the mix only makes it better. While I admit, I’ve eaten raw dough (with eggs) for decades, I’m excited to try this recipe because most eggless recipes I’ve seen call for things like chickpeas.

ingredients:

  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup honey (agave nectar for vegan diet)
  • 4 Tablespoons creamy peanut butter
  • 4 ounces unsweetened applesauce
  • 3 ounces 70-88% dark chocolate bar, crushed
  • 1/4 cup mini chocolate chips

directions:

    1. Preheat oven to 350° F
    2. Prepare baking sheet with parchment paper or silicone mat
    3. In a medium bowl add the flour, baking powder, and salt. Mix together.
    4. Stir in the vanilla extract, honey, peanut butter, applesauce. Stir until fully combined.
    5. Fold in the crushed dark chocolate and mini chocolate chips
    6. Mixture will be slightly sticky. Drop the dough onto baking sheet by the Tablespoon.
    7. They were not spread out during being baked so make sure you have them looking the way you want them to look. I personally like to flatten them and make them more of a circle cookie.
    8. Bake them for 8-11 minutes or until they have risen and are golden brown.

Source www.veggiebalance.com

NO BAKE PEANUT BUTTER BARS

NO BAKE PEANUT BUTTER BARS

No Bake Peanut Butter Bars take only 5 ingredients and 10 minutes (plus chilling time). My Grandma calls them “Almost Reese’s” for good reason!

Here is a delightfully simple candy recipe with that eternally delicious combination: Chocolate and Peanut Butter. With 5 ingredients and about 10 minutes, you can be on your way to a batch of homemade “Almost Reese’s”!

My grandma coined the term “Almost Reese’s” for obvious reasons (she also gave us this chocolate cream pie; thanks Grandma!). These luscious bars are perfect for the holiday parties, for gift-giving, or for a Friday night at home.

Just try to stop eating them.
The recipe calls for milk chocolate chips and those would most closely align with a traditional Reese’s Peanut Butter Cup. However, I have always preferred dark chocolate so I made my chocolate-covered peanut butter bars with semi-sweet chocolate chips. Delicious!

I have an informal poll going that men prefer milk chocolate and women prefer dark chocolate. Am I right? Please leave your chocolate preference in the comments below.

By the way, these bars have to chill for at least a few hours, preferably overnight. Make your next party less stressful by preparing these the day before! Or, freeze for up to 2 months in advance and thaw overnight in the refrigerator.

NO BAKE PEANUT BUTTER BARS
NO BAKE PEANUT BUTTER BARS

INGREDIENTS:

  • 1 ½ cups brown sugar
  • 1 ¾ cups powdered sugar
  • 10 tablespoons butter, divided
  • 1 ½ cups peanut butter
  • 1 cup milk chocolate chips or semi-sweet chocolate chips

INSTRUCTIONS:

  1. Line an 8-inch or 9-inch square pan with aluminum foil (see notes).
  2. In a large microwave-safe dish, melt 5 Tablespoons butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into prepared pan.
  3. Wipe out microwave-safe dish and heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter crust and spread evenly.

You can find complete recipes of this NO BAKE PEANUT BUTTER BARS in culinaryhill.com

LEMON, ALMOND & RASPBERRY LAYER CAKE

LEMON, ALMOND & RASPBERRY LAYER CAKE

I’m not sure what this lemon, almond & raspberry layer cake is celebrating. Maybe it is a half way mark cake – marking the start of the second half of my university degree (2.5 years to go!), or just a much-too-fancy afternoon tea cake. Though I have been making it on and off all year as a 21st birthday cake, there was no such event or excuse this weekend. Just a desire for cake, the time to spend on icing and layers, and the willingness to sit and create silky drips of ganache, sliding gently down the sides. It’s not as sleek and precise as many these days, with the drips imperfect, the buttercream with edges and nicks, and the whole entity threatening to tilt on a slight angle – but it is one of the best tasting cakes I have discovered. It’s the sort of cake that improves over a day or two and having it dry out is never a concern – ground almonds and berries add moisture, lemon zest and juice infuses it, and the tangy cream cheese buttercream is the sort you could eat straight from the bowl.

LEMON, ALMOND & RASPBERRY LAYER CAKE
LEMON, ALMOND & RASPBERRY LAYER CAKE

INGREDIENTS
Cake

  • 300g butter, softened
  • 300g caster sugar
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 300g ground almonds
  • 75g flour (or buckwheat flour to make gluten free), sifted
  • 1½ teaspoons baking powder
  • zest and juice of 2 lemons
  • 1⅓ cups fresh or frozen raspberries

Icing

  • 225g butter, softened
  • 375g icing sugar, sifted
  • 2 teaspoons vanilla extract
  • 150g cream cheese
  • zest of 1 lemon (optional)

Pink Chocolate Ganache

  • ⅓ cup cream
  • 120g white chocolate, chopped finely
  • a few drops pink gel food colouring (it needs to be gel as water-based colouring messes with the thickness and
  • consistency of the ganache).

To Decorate: flowers of choice

METHOD
Cake

  1. Preheat oven to 170°C. Line 3 x 15cm round cake tins with baking paper.
  2. In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.
  3. Fold in the ground almonds, sifted flour and baking powder.
  4. Fold in the lemon zest and juice.
  5. Divide the batter equally between the three tins, and dot the top of each with raspberries.
  6. Bake for 25-35minutes or until a skewer inserted comes out just clean.
  7. Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.

To make the cream cheese buttercream:

  1. Beat the butter with an electric or stand mixer until very pale, about 5 minutes.
  2. Add the icing sugar and beat again until combined and very pale, another 5 minutes.
  3. Add the vanilla extract.
  4. With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.
  5. Add the lemon zest and mix to just combine (optional)

To make the ganache

  1. Put the finely chopped white chcolate in a bowl.
  2. Heat the cream in a small saucepan until it just reaches boiling point.
  3. Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).
  4. Add the pink gel food colouring, a little bit at a time, until the ganache reaches the colour you want.

You can find complete recipes of this LEMON, ALMOND & RASPBERRY LAYER CAKE in thebrickkitchen.com

RASPBERRY CHOCOLATE CUPCAKES

RASPBERRY CHOCOLATE CUPCAKES

Fresh raspberries, Framboise, and plenty of dark chocolate come together in these decadent Raspberry Chocolate Cupcakes.

essa, who’s seven, grabbed a box of little chocolate heart cookies at the store the other day. When my girls ask to buy cookies, I usually tell them that we should just make them ourselves. Before I could say a word this time, she asked,”Wouldn’t these look perfect on top of some Valentine’s Day cupcakes?” She held the box up to my face to make sure I’d taken in the full measure of their chocolate-covered-pink-and-white-sprinkled adorableness.

“Why, yes. Yes, they would.”

The girl is good. With one simple question, she got me to buy her cookies AND make some Raspberry Chocolate Cupcakes.

Not only that, her idea of topping cupcakes with little cookies is a genius trick for turning already cute cupcakes into super festive treats. If you’re feeling ambitious, you can make your own cookies, but if you’re like me, you don’t want to bake cookies and cupcakes at the same time. Am I right? Just buy ’em.

With or without a cookie on top, you’re going to want these cupcakes. Dark chocolate cake full of raspberry goodness awaits you under all that sweet raspberry buttercream. The cupcake batter includes both Framboise and sweet, tart raspberries, which make these little treats super moist and delicious.

RASPBERRY CHOCOLATE CUPCAKES
RASPBERRY CHOCOLATE CUPCAKES

INGREDIENTS

Cupcakes

  • 2 ounces unsweetened chocolate, finely chopped
  • 2 tablespoons Dutch-processed cocoa powder
  • ⅓ cup boiling water
  • ½ cup sour cream
  • ¼ cup Framboise
  • 1 cup plus 2 tablespoons cups unbleached all-purpose flour
  • ¾ teaspoons baking soda
  • ¼ teaspoon salt
  • 4 tablespoons butter, softened but still cool
  • ¾ cups granulated sugar
  • 2 large eggs
  • ¾ cups fresh or frozen raspberries, at room temperature and gently crushed
  • 1 cup semi sweet chocolate chips

Raspberry Buttercream

  • ¾ cups fresh or frozen raspberries, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 3 to 4 cups confectioners’ sugar
  • 1 teaspoon Framboise
  • 1 tablespoon milk or cream, as needed

INSTRUCTIONS

  1. For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
  2. Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
  3. Combine flour, baking soda, and salt in a bowl and set aside.
  4. In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
  5. Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
  6. Add the flour mixture, alternating with the chocolate mixture, to the egg-butter mixture. Stir until the dry ingredients until just incorporated. Stir in raspberries and their juices. Fold in chocolate chips.
  7. Add batter to prepared muffin cups, filling each one about half full.
  8. Bake until the cupcakes are set and a tester inserted in the center comes out clean, about 15 minutes.
  9. Remove from the oven and cool in the pan for 15 minutes before removing to a cooling rack.

You can find complete recipes of this RASPBERRY CHOCOLATE CUPCAKES in flourarrangements.org

Coconut Flour Almond Butter Truffles

Coconut Flour Almond Butter Truffles

So I was doing a pantry clean-out recently, when – to my horror – I discovered SEVERAL unopened bags of fancy flours.

SEVERAL.

I’m talking coconut, almond, garbanzo bean – you know the kind.

And I know exactly how it happened, too.

When creating content for clients or other publications, I sometimes have to purchase an ingredient that I’ve never used. As such, I panic that I’ll have to make multiple attempts at getting a new recipe “just right”, so I buy an extra bag or two to play it safe. I figure, I’ll for sure find SOME use for it at some point.

And then said bag goes to the very back of the very top shelf of my pantry – never to be seen or heard from again.

Till now.

For the next few weeks I’ll be sharing recipes that use these “alternative” flours in a variety of sweet and savory recipes. The timing is perfect with Passover around the corner, but as many of us are reducing (or eliminating) wheat from our diets, I’m hoping that you’ll find a recipe or two that you might want to try even if you’re not celebrating the holiday!

You with me? Good!

Let’s start with coconut flour, and a super easy recipe.

Coconut Flour Almond Butter Truffles
Coconut Flour Almond Butter Truffles

INGREDIENTS:

  • Coconut Flour Almond Butter Truffles
  • from From Cats to Cooking
  • 1 cup almond butter (read here for a great tip!)
  • 3/4 cup coconut flour
  • 1 cup dairy-free chocolate chips

INSTRUCTIONS:

  1. flaky sea salt, such as Maldon, for sprinkling
  2. Line a baking sheet with parchment paper; set aside.
  3. Stir the almond butter and coconut flour in a medium bowl (note: if your almond butter is unsalted you may add a pinch of salt to the mixture). Freeze till firm enough to scoop.
  4. Scoop small mounds (about 2 teaspoons each) onto your prepared baking sheet. Use slightly damp hands to form the mixture into balls. Freeze till solid.
  5. Melt the chocolate chips in the top half of a double boiler set over a pan of barely simmering water. Remove one truffle from the freezer and place on a fork. Hold the fork over the bowl of chocolate and use a spoon to pour it over the truffle. Gently tap the handle of the fork on the edge of the bowl so that the excess drips off. Use another fork to slide the truffle back onto your baking sheet. Immediately sprinkle with a bit of flaky sea salt. Keep truffles in the fridge till ready to serve.

You can find complete recipes of this Coconut Flour Almond Butter Truffles in sherisilver.com

EASY CHOCOLATE CAKE WITH RASPBERRIES

EASY CHOCOLATE CAKE WITH RASPBERRIES

I think it’s important for everyone to have a great, reliable and easy chocolate cake recipe in their kitty that they can pull out when the situation calls for it. There are always birthdays and special days when you just want to skip the bakery and bake your loved ones a homemade cake. Or maybe a chocolate craving or just something nice for the weekend. This one is my go to chocolate cake. I visit it time and again, adjust the weights according to the number of servings required and tweak the recipe a little bit depending on the flavors I am looking for.

This is a cake that is moist, firm and very choclatey despite being made with a few pantry ingredients. The chocolate fudge buttercream is totally decadent and glossy just the way I like it. If I am after a chocolate orange cake, I add orange zest to the cake batter and the frosting. For a mocha cake, I would add a teaspoon of coffee and so on. Basically, it’s a versatile and easy to make cake. I’ve made it in 3, 6 inch pans for this recipe but I’ve also made a single layer cake earlier using the same recipe. If you are not confident about your piping skills, spreading the frosting into rustic swirls looks equally amazing on this easy chocolate cake.

EASY CHOCOLATE CAKE WITH RASPBERRIES
EASY CHOCOLATE CAKE WITH RASPBERRIES

INGREDIENTS:

  • 1/2 cup cocoa
  • 1/2 cup boiling water (125 ml)
  • 125 g unsalted butter, softened
  • 11/4 cup castor sugar
  • 1 tsp vanilla essence
  • 3 eggs
  • 1 cup self-raising flour
  • 1/4 cup plain flour

INSTRUCTIONS:

  1. Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper.
    Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside.
  2. Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,
  3. Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.
  4. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.
  5. Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.

You can find complete recipes of this EASY CHOCOLATE CAKE WITH RASPBERRIES in sugaretal.com

Pumpkin Delight Dessert

Pumpkin Delight Dessert

Happy Labor Day!
I hope you have the day off and get to spend it with family and friends! I know we’re excited to spend time with our own little family as well as get some projects done. 😉
With it being the start of September, I’m going all fall and y’all and wanted to start sharing some fall and Halloween projects with you guys. You may think it’s early but time flies this time of year, and I’m making sure you guys have all the ideas early to get crackin’ on your creations this season.

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those Layered desserts that everyone devours during the summer time, and I’m calling it Pumpkin Delight! With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit at your home! What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. 😉 I hope you enjoy this creamy and cool Pumpkin treat as much as we did!

Pumpkin Delight Dessert
Pumpkin Delight Dessert

INGREDIENTS:

  • 1 cup Flour
  • 1/2 cup Butter (softened)
  • 1/2 cup plus 1/4 cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2 1/2 cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
  • 1 – 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice

DIRECTIONS:

  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

You can find complete recipes of this Pumpkin Delight Dessert in lilluna.com

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Ingredients

Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts

Instructions

  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

The Easiest Coconut Macaroons

The Easiest Coconut Macaroons

I still hate it with a fiery passion in my soul.
And my family? Loves it. It’s always on in my house, probably just to spite me. I cannot fathom how anyone with emotions can successfully watch an episode without erupting into a manic rage. It is so infuriating.
Everyone on that show is aggravating, nit-picking every.single.thing about each house like they’re being paid to criticize every excruciating detail (which they probably are). And they have such crazy, outlandish requests which always baffle me to no end.
“My husband travels a lot for work, so we need to be close to an airport… but we want to live in the country.”
“Well, this house is about 200 miles from a jail. So if a prisoner hypothetically broke out of jail, he’d come straight for our house since it’s so convenient.”
“This spare bedroom holds a bed, a dresser, and a nightstand, but it’s too small. Guests who stay over will feel uncomfortable, since they’ll likely spend all day in this room like antisocial weirdos.”
“I’m a voyeur who likes spying on her neighbors, so there must be a window in every room in the house, including the closets.”
“We want to live five minutes from downtown but we want a big yard for our kids.”
“Well, this is on the beach like we wanted, but now we’ll probably track sand in the house. Does this house have sand-preventing floors?”
“We asked for a duplex, you gave us a duplex, but we don’t want to hear our neighbors, so let’s complain to the real estate agent about it.”
“I want an open floor plan but I also want the home to be 400 sq. feet.”
“This house has white appliances. I want black. Let’s not buy it for this reason alone.”

“This house has a hideous paint job. Let’s not buy it for this reason alone.”
“I want a house on the beach but I don’t want to hear the ocean.”
See? Totally infuriating. I still don’t understand how this show is on-air. Or how they find that many irritating people to try out for it.
End rant.
Anywho, for the past couple of months I’ve been searching for the perfect Coconut Macaroon recipe and folks, these are it. They’re perfectly domed, chewy bites of heaven that are bursting with toasty coconut. There are a couple of different ways to prepare coconut macaroons, but I chose the sweetened condensed milk way. To me, it’s easier than the egg white version and produces a sweeter, better-tasting macaroon. (And by the way, these are macaroons. Macarons, with one ‘o’, are the French style sandwich cookies).

The Easiest Coconut Macaroons
The Easiest Coconut Macaroons

Ingredients

  • 5 & ½ cups shredded coconut (I used sweetened)
  • ⅔ cup flour
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 (14 oz) can sweetened condensed milk
  • Melted chocolate, if desired

Instructions

  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
  2. In a large bowl, toss together the coconut and flour until coated. Pour in the sweetened condensed milk and both extracts and using a spoon or spatula, blend together to coat.

You can find complete recipes of this The Easiest Coconut Macaroons in thedomesticrebel.com

ALMOND JOY MACAROONS

ALMOND JOY MACAROONS

While prepping the ingredients for these Almond Joy Macaroons, Z asked me if I was making Mounds. I pointed out that I was using almonds which would make them Almond Joys and proceeded to relive one of my sillier childhood memories. In case the name wasn’t clarification enough, I repeatedly sang the 70’s jingle, “Sometimes you feel like a nut, sometimes you don’t. Almond Joy’s got nuts, Mounds don’t.” Z may have rolled his eyes and walked away, but there I stood and savored the moment for a little while longer.

I have vivid memories of my mom singing that song when I was a child and that afternoon, despite the number of the miles between us, my mom was in the kitchen baking with me as I quietly hummed away. I’m always fascinated by the memories we choose keep tucked away for a rainy day and by the seemingly insignificant triggers that cause them to resurface. Whether in person or in spirit, it’s always a great day when time is spent with family. Love you Mom, thanks for baking with me!

ALMOND JOY MACAROONS
ALMOND JOY MACAROONS

INGREDIENTS

  • 4 large egg whites
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 5⅓ cups (14 ounce bag) sweetened flaked coconut
  • 24 whole almonds
  • ½ cup semi-sweet chocolate chips, melted

PREPARATION

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together egg whites, sugar, salt and vanilla extract until foamy.
  3. Fold in coconut flakes until mixture is evenly distributed.
  4. Scoop golf ball sized mounds of coconut mixture, place almond in the center and roll into a ball. Place macaroons about one inch apart on prepared baking sheet.

You can find complete recipes of this ALMOND JOY COCONUT MACAROONS in bakelovegive.com