Friday, May 24, 2013

Chocolate Macaroons








 I thought a great way to lead you into the holiday weekend is with an easy and yummy recipe for you and your family to try out. I have been looking for a good, somewhat healthy cookie to give Xavier every once in a while. A favorite in our house is the peanut butter chocolate chip cookies, but Xavier is still too young to have peanut butter. So I found this recipe in the book, Easy Gourmet Baby Food 150 Recipes for Homemade Goodness by Chef Jordan Wagman & Jill Hillhouse, BPHE, RNCP.  These were extremely easy to make and with simple ingredients and they are not very bad for you as there is not a lot of sugar in them. They are great for toddlers also, they not only got Nick and my seal of approval but Xavier's seal of approval as well.



I hope you all have a wonderful and safe Memorial day weekend. Remember today is the last day to enter our Language Bear children's book giveaway. See you back on the blog on Tuesday! Thank you to all of our veterans for their life's dedication for our country and freedom.


Chocolate Macaroons
makes about 18 cookies

Tips: When egg whites are whisked to "stiff peaks" this literally means to whip them until they resemble a mountain range, stiff, with zero movement. From a health perspective, the best choice of chocolate is high-quality, plain dark chocolate. The more the chocolate is processed, the more its polyphenols are lost. These polyphenols are potent antioxidants that help the body's cells resist damage. Dark chocolate retains much more of this antioxidant capability than milk chocolate does, plus it generally contains less sugar to butterfat. To reap the health benefits of chocolate look for the first ingredient to be "cacao" or "cocoa" or for the chocolate bar to contain at least 70% cocoa solids.


Ingredients
- 2 egg whites
- 1 tsp. agave nectar
- 1 tsp. granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup milk or semisweet chocolate chips

Directions
In a bowl, whisk egg whites, agave nectar and sugar until stiff peaks form. Stir in coconut and chocolate chips.




Drop batter by tablespoonfuls onto baking sheets, 2 inches apart.



 Bake in preheated oven until golden brown, about 10 minutes.



 Transfer to a wire rack and cool to room temperature before serving. Store in an airtight container at room temperature for up to 5 days.









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