Saturday, January 5, 2013

Chocolate Chip Coconut Macaroons

Photograph by Leslie Perez. All rights reserved.
Welcome to winter wonderland baking... especially in a time when Montreal has experienced record snowfalls. Baking remains my children's number one indoor winter activity. As the kids' winter-break comes to an end, our household freezer is stocked with delicious homemade treats, ideal for school snacking (and yes, I will resist the temptation, or at least that's what I am convincing myself of ;). In total, we had the chance to bake oatmeal cookies, banana cake, muffins, spelt bread and these delicious chocolate-chip coconut macaroons- my youngest daughter's favorite! And of course, all of these treats are made with a reduced quantity of raw sugar. (Tomorrow's blog will provide the recipe for the other baked goodies.) Enjoy!

INGREDIENTS Makes about 24 macaroons (Adapted from Martha Stewart Living)
  • 1/2 raw sugar
  • 2 1/2 cups of unsweetened
  • 2 large egg whites
  • 1/2 cup of semi-sweet chocolate chips
  • 2 tbsp of butter
  • 1 teaspoon pure vanilla extract 
  • Pinch of sea salt
DIRECTIONS
  1. Preheat your oven to 325 degrees F. Line your baking sheet with parchment paper and a spray of Pam.
  2. In a sauce pan, melt the butter until liquified. Once the butter is melted, combine all of the ingredients in a large bowl and mix thoroughly with your hands.
  3. Dampen your hands with water and shape tablespoon of the coconut mixture into balls and place on the baking sheet, spacing 1 inch apart. 
  4. Bake until nicely golden for 18 minutes. You want to make sure they are soft and chewy. You can freeze the cookies and take them out the night before they are eaten.