Recipe: Chewy Chocolate Macaroons :: Easy Like a Sunday Morning
Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
I’m trying to use up the last few ingredients that are left from my 2011 Holiday Baking. I figure what better occasion than Easter weekend, when the family gets together. I’m pretty sure they won’t mind helping out by consuming some of my home-baked treats.
When I made the Pink Crispy Rice Treats last week, I used up some marshmallows and white chocolate. I found a can of sweetened condensed milk, sitting in the pantry and decided to make some of these Chewy Chocolate Macaroons. These cookies are going into the freezer along with the Crispy Rice Treats until Easter weekend.
I do love coconut and my sensitive tummy seems to tolerate the flour better than most other gluten free alternatives. I find myself using it as the main flour in all of my baking these days. Maybe I should have called this site “this Coconut Kitchen”?
I know that coconut flour (and almond flour, my other favourite) are expensive but we don’t spend nearly as much as we used to on dining out and our grocery bill is actually lower because I no longer buy prepackaged convenience foods. Even if that were not the case, baking with these specialty flours is still more economical and healthier for me than staying in the hospital.
I have made these cookies or some variation of them for eons. I think I may have gotten the recipe off a can of condensed milk. When I first went gluten free, I used all-purpose gluten free flour mixes in most of my baking. I have tried Pamela’s and Kinnikinnick’s but the one AP Mix that became my favourite, was Bob’s Red Mill. I think it’s exciting to see the number of options for gluten free flours constantly expanding. I’m starting to believe there is at least one flour that is just right for every one of us. We just need to experiment until we find the mix that works best for us.
Anyways, as I was saying about this recipe, the first few times I made it gluten free, I used an all-purpose mix. I then switched to a mix of sorghum, white rice and brown rice flours, before I moved on to this blend of coconut and almond flours. I guess what I’m trying to tell you, is that this recipe is quite forgiving. Feel free to play around with different flours until you find the ones that work best for you.
The other recent change I’ve made, is to use psyllium husks, instead of zanthan gum, as a binding agent in my baking. I’m afraid I wasn’t able to find a good online source for a recommended replacement ratio, so I decided to just wing it. Where’s Wikipedia when you need it? If you know of a reliable source of information on baking with psyllium, please leave a note in the comment section for my other readers.
The ratio for replacement of gums that has worked for me, is a 1:3 ratio. In other words, if a recipe calls for 1 teaspoon of zanthan or gaur gum, I use 3 teaspoons (1 tablespoon) of psyllium husks as a replacement.
I believe the recommended amount of gums to use is about one half of a teaspoon per every cup of GF flour. This cookie recipe uses a total one half of a cup of flour plus the cocoa powder which should also be included in the flour equation. For example, in my Dubbel Dark Chocolate Cake, the original Guinness Cake recipe did not call for the use of any cocoa powder at all. They used melted bakers chocolate but because I felt the cocoa could serve a dual purpose by standing in for some of the flour as well as flavouring the cake, I used a full cup of cocoa and counted it in my calculation when deciding how much psyllium husk to add to my recipe.
Confused? I think I might be
What I’m trying to say is that I used to add a quarter of a teaspoon of zanthan gum to these chocolate macaroon cookies. One quarter teaspoon times three, remember I’m using a 1:3 ratio, gives me three-quarters of a teaspoon but because I added a couple of tablespoons of cocoa powder (to replace some of the baker’s chocolate), I decided to round it up to one whole teaspoon of psyllium. Make sense? I sure hope so, cause my head is starting to spin with all these numbers.
Here, never mind about my explanation, just know that this recipe works and these cookies are really good. I think you should have one.
Gluten Free | Grain Free | Dairy Free (option) | Egg Free | Vegan (option) | Vegetarian
- Preheat oven to 250°F. Line 2 cookie sheets with parchment paper.
- In a large bowl, add coconut flour, almond flour, psyllium husks, cocoa and salt, whisk to mix well. Add coconut, mix again.
- To melt the chopped chocolate, put it in a microwave-safe bowl, microwave for 45 seconds. Stir, return to the microwave for 15 to 30 seconds, depending on how close the chocolate is to being melted. Repeat if needed.
- Add melted chocolate, condensed milk and vanilla to the dry mix. Stir until well incorporated. The dough will be quite thick.
- Drop by tablespoonful on the prepared cookie sheets, or you can use a small cookie scoop.
- Bake for 30 – 35 minutes, spinning the racks after 15 minutes. Cookies are done when the edges appear dry and are firm to the touch.
~ For a Vegan, Dairy Free version, you can make your own homemade condensed coconut milk: Homemade Sweetened Condensed Coconut Milk: 3 cups coconut milk 1/2 cup organic sugar or sweeten to taste with agave – Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, stirring constantly, until the volume is reduced to about half. – Add some bourbon vanilla extract to taste, if you like; and a pinch of sea salt, if desired. – Cool the condensed milk and refrigerate if not using right away.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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