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Chocolate Dipped Eggless Macaroons with stevia

by Chef Rachel Albert
(Phoenix, AZ)

Chocolate Dipped Eggless Macaroons with stevia

Chocolate Dipped Eggless Macaroons with stevia

Stevia Chocolate Dipped Eggless Macaroons
Yield: 36 macaroons

Supermarkets rarely sell unsweetened, sulfite-free flaked coconut. Look for it on the baking aisle or in the bulk foods section of natural foods stores, or buy it over the Internet. Look for Let’s Do Organic, Tropical Traditions, Aloha Nu, Selina Naturally, or Bob’s Red Mill brands. If you get medium- or large-flaked coconut, pulse it in a blender or food processor to create a fine powder, fluff it up with a fork, then measure out what you need. This recipe can be doubled.

Ingredients:

* Virgin-pressed coconut oil or palm shortening to grease baking sheets
* 1 cup unsweetenened, preservative-free canned coconut milk (regular not lite)
* 1/3 cup honey (raw, unfiltered) or coconut nectar (Coconut Secret brand)
* 1/8 to 1/4 teaspoon pure stevia extract powder (with nothing added) or clear stevia extract liquid (e.g., Nu Naturals or SweetLeaf)
* 2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring
* 1/4 cup unmodified potato starch
* 3 cups unsweetened, sulfite-free, finely shredded coconut
* 1 1/2 ounces unsweetened baker’s chocolate


1. Preheat oven to 350F. Liberally grease a large cookie sheet, line with unbleached parchment paper, or use a Silpat or Exopat nonstick bake liner.

2. In a medium size mixing bowl combine the coconut milk, honey or agave nectar, stevia and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.

3. Drop batter by level tablespoons onto prepared baking sheet(s) at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.

4. Bake in the center of the oven until firm and lightly brown around edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.

5. Melt the chocolate in a small saucepan over very low heat. When melted remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.

6. When cool, layer macaroons in a cookie tin or other container with a layer of parchment in between.

1 macaroon (24 per batch): I don’t have nutrition breakdowns for this.

Variations:

* Coconut Orange Macaroons: In step #4, replace vanilla with 1 to 1 1/4 teaspoons pure orange extract.

Source: modified from The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces (Planetary Press, 2008). Recipe used with permission from Rachel at The Healthy Cooking Coach.

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