Recipe: Chocolate Macaroons from Go Grain Free

October 14, 2013 · 8 comments

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Macaroons are the most obvious treat for someone who is going grain-free. However, all the recipes I tried have turned out very dry and unappetizing. I’ve finally hit the jackpot with this one! These macaroons turn out moist and tasty every time!

Macaroons were originally almond meringue cookies that had a crisp crust and a soft interior. They were made from egg whites and almond paste. The name comes from the Italian maccarone (mah-kah-ROW-nay),the word for pasta/macaroni and dumplings.

Some culinary historians claim that the original macaroons can be traced to an Italian monastery. Italian Jews adopted the cookie as a Passover treat because it has no leavening agents in it. After a while, coconut replaced the almond paste in most recipes.

I like this recipe because it uses the whole egg and I don’t have to think about how to use left over whites. It is also amazingly moist and gets better as it stays in the refrigerator. It is a great treat for Passover as well as any other holiday or time of the year

- See more at: http://realfoodforager.com/recipe-macaroons-gaps-paleo-primal/#sthash.XnMCMkGh.dpuf

Some culinary historians claim that the original macaroons can be traced to an Italian monastery. Italian Jews adopted the cookie as a Passover treat because it has no leavening agents in it. They are the perfect treat for someone on a grain free or starch free diet. This recipe calls for whole eggs and that makes all the difference!

Macaroons were originally almond meringue cookies that had a crisp crust and a soft interior. They were made from egg whites and almond paste. The name comes from the Italian maccarone (mah-kah-ROW-nay), the Italian word for pasta/macaroni and dumplings.

Since coconut is so healthy, macaroons are the most obvious treat for someone who is going grain-free. However, all the recipes I tried have turned out very dry and unappetizing. I’ve finally hit the jackpot with this one! These macaroons turn out moist and tasty every time!

This chocolate macaroon recipe is deliciously rich, moist and comforting — a true comfort food — not something just to fill up on, like macaroni (mah-kah-ROW-nay). I like this recipe because it uses the whole egg and I don’t have to think about how to use left over whites. It is also amazingly moist and gets better as it stays in the refrigerator. It is a great treat or snack as it is made with very healthy ingredients.

Chocolate Macaroons

 

Ingredients

  • 5 cups shredded coconut (where to buy)
  • ¼ cup honey (where to buy)
  • 1/2 cup coconut cream or the fat collected from a can of coconut milk (liquid) (where to buy)
  • 2 teaspoon vanilla
  • 2 tablespoon cocoa butter (use ghee or butter if you do not have this) (where to buy)
  • 3 medium eggs (the video says 2, but if the eggs are on the small side use 3)
  • 1/4 cup cocoa powder (where to buy)

Equipment

Instructions

1.  In a food processor, process 3.5 cups of the shredded coconut into very small pieces, keeping 1.5 cups aside
2.  Remove the chopped coconut and place in a pot with 1 1/4 cup of warm water
3.  Mix on a warm burner on top of the stove until it is soft and like a paste (about 5 minutes)
4.  Put it back into the food processor and process with the honey, ghee (or cocoa butter), eggs,vanilla, cocoa powder and coconut cream — taste the batter to be sure it is sweet enough — if not, add some more honey
5.  As the last ingredient, add the 1.5 cups of shredded coconut and mix
6.  The batter should be thick
7.  Place a small tablespoon of the batter into mini cupcake papers set on a cookie sheet
8.  Bake at 325 degrees F for approximately 20 – 30 minutes until just browning (hard to tell due to the color)
9.  Let cool
10.These taste especially awesome after being refrigerated

Variations

• For those on the SCD or early GAPS, you can make vanilla macaroons by just leaving out the cocoa powder. Instead of the cocoa butter use ghee or butter. However, the cocoa butter is legal on SCD so it may be used to impart a mild chocolate flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Easy

All the suppliers for the ingredients I use in my recipes may be found here.

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Go Grain Free has over 80 videos and over 150 recipes and is full of explicit information on how to handle this dietary change. You just can’t go wrong with this class to support you.

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Shared at: Hearth & Soul Hop, Slightly Indulgent Tuesday, Gluten Free Wednesday, Mommy Club, Allergy Free Wednesday, Party Wave Wednesday, Tasty Traditions, My Meatless Monday, Melt in Mouth Monday

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