Tuesday, February 22, 2011
Gluten Free Chocolate Chocolate Chip Macaroons
Shawn, my Spouse, has a love affair with chocolate. I wanted to make macaroons and Shawn wanted chocolate so... Chocolate Chocolate Chip Macaroons are born. Some macaroons are cookie-like and some macaroons are toasted little balls of coconut sometimes called haystacks. I chose to go with the latter to make gluten free easier (no flour at all). I decided to go with chocolate throughout rather than dipping in chocolate, as so many others do.
These are also egg free.
I really should get a cookie scoop, these have the potential to be as attractive as they are tasty. I will eventually replace the images with prettier, rounder, cookie pics.
But as for the recipe, it is one of the simplest easiest cookies to make.
2- 7 ounce bags of sweet & moist fancy flaked coconut
1- 14 ounce can of sweetened condensed milk
1/4 cup light sour cream (check for gluten free)
1/2 cup cocoa
1 tablespoon flaxseed meal
3 tablespoons hot water
1 teaspoon pure vanilla extract (check for gluten free)
1/2 a 12 ounce bag of gluten free chocolate chips.
Begin by mixing the flaxseed meal and the hot water in a separate bowl and setting aside to get "goopy".
Next, after the above step has reached a "goopy" stage. (A similar state to a raw egg.) Add all ingredients to your stand mixer, including the flaxseed meal mixture.
Blend until all ingredients are thoroughly mixed together.
Next, I used a teaspoon and my finger to place small one inch wide portions onto a cookie tin I sprayed with a nonstick cooking spray. I would use a cookie scoop on this step if you have one.
Bake at 350 degrees for 15 minutes. Allow to cool on the cookie sheet for a few minutes before attempting to remove them. After a few minutes, gently remove the cookies and place on a wire rack to continue cooling. They will stiffen slightly as they cool, but not much.
These are textured on the outside like lightly toasted coconut and on the inside they are creamy and chocolaty.