Homemade Holidays #2: Spicy Almond Slices

Somewhere in the midst of the madness that is my life at the holidays (Children’s holiday shows are a serious business), I had an evening of utter abandon and made six dozen cookies.  Should I really  be so surprised, after last year?  Anyways, I did, thankfully, make all of these sweets before my 8-performances-in-48-hours-weekend that brought on a nasty virus.  I’m still trying to shake this sickness and trying to churn out all of my holiday posts and recipes within the next couple of days, because M and I are leaving for the UK on Sunday!  AH!

Confession: I haven’t packed at all.  I do have a list of what needs to be packed…that is a step in the right direction, isn’t it?  Packing for a wedding/meeting the entire family/traveling all up and down the country is hard enough, but when it has to be done with bulky, warm winter clothes, it is even worse.  I’m hoping I can stay under 51 lbs for my one free checked bag!  Hahaha.  (But seriously, I’m taking 5 pairs of shoes!  While I have a lot at home, I have never been a crazy packer… until now, I suppose).  Sometime (probably Friday) I will force myself to sit down, sort things out and pack away, but, in the meantime, I can procrastinate by sharing my Christmas recipes with you, right!

These Spicy Almond Slices were posted with last year’s batch of Christmas cookies, but as one of the two repeat recipes who made the cut in this year’s mad-dash baking spree, I thought they deserved they’re own post with pictures.  These cookies are a wonderful break from the normal deluge of Christmas cookies: crisp, crunchy, and not-too-sweet.  They are also the perfect icebox cookie.  Simply double-wrap after forming the unbaked dough into a log and store in your freezer for up to six months.  I bake them straight from frozen (you may have to add a minute or two to the baking time, keep an eye on them).  Though it does seem like a lot of spices (well, the normal amount to me, which can seem a little extreme), the cinnamon and nutmeg and clove come through as a warm undertones, supporting the nuttiness of the double almond flavor.  And, as a special bonus, this recipe is pretty easy to halve or to double!

Spicy Almond Slice Cookies

I used almond flour in these cookies to up the nut flavor.  You can replace the almond flour with an additional 3/4 c. + 1 Tbsp of the GF Flour blend.

  • 1 c. (112 g.) almond flour
  • 1 1/2 c + 1 Tsbp White Rice Flour
  • 1 c. Tapioca Flour
  • 1 tsp xanthan gum
  • 1 c. butter (2 sticks), softened
  • 1 c. granulated sugar
  • 3/4 c. brown sugar
  • 1 Tbs. cinnamon
  • 3/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp salt
  • 2 extra large eggs
  • 2 c. sliced almonds.

In  medium bowl, whisk almond flour with GF flour blend.  In large bowl, beat butter, granulated sugar, brown sugar, cinnamon, cloves, baking soda, vanilla, nutmeg, salt, eggs, and 2 cups of flour mix until well-mixed.  With wooden spoon, stir in remaining 1 1/2 (+ 1 Tsbp) flour and sliced almonds.  Dough will be very stiff, use hands to mix if necessary.

Divide dough in half.  Shape each half into 10″x3″x1″ log, wrap each in wax paper or plastic wrap.  Refrigerate at least 4 hours or up to 1 week.

Preheat oven to 375 degrees.  Cut brick into 1/4″ slices.  Place slices 2″ apart on ungreased cookie sheet.  Bake 10-12 minutes until browned around edges.  Cool on wire rack.  Store tightly covered.

Makes 3 1/2 dozen cookies.


Thanksgiving 2012 recap

Well, Thanksgiving was about as successful as we expected it to be…so, not half-bad. 🙂  We had a ridiculous amount of food, as all cooks involved got slightly overzealous.  The six of us found ourselves with enough food for at least a dozen guests, if not more.  At final count we had the turkey, 2 types of stuffing, cranberry relish, popovers, spinach, gravy, sweet potatoes, roasted potatoes, mashed potatoes, parsnips, brussel sprouts, braised carrots, ratatouille, hummus, crab dig with french bread and brie with cranberry chutney.  As I said, ridiculous.  Ah well, we’ve reached day four of leftovers and  I’m just about done with “Thanksgiving” flavors.  That being said, the shredded Turkey barbecue sandwiches, re-fried roasted potato salad, and coleslaw that graced last night’s dinner plater were awesome.  Use the strong flavors of regional foods (Asia, Barbecue, Mexican, etc) to jazz up the last of the leftovers languishing in your fridge!

I stayed in my pajamas through the parade and the dog show (and most of the cooking).  And started the day off right with one or three of these:

M was (mostly) in charge of the turkey this year.  We talked briefly about brining, something neither of us have ever attempted and decided not to try it.  Instead, we rubbed the whole turkey with herbed butter (including beneath the skin), tossed an onion, celery, carrots, apple, thyme, and cinnamon into the cavity and let it go.  It roasted for about 5.5 hours and we found ourselves with this transformation:

We followed Alton Brown’s tips generally and look at the perfect browning!  M and I have agree to try brining next year, simply because we are curious, but the herbed butter added succulence to the crisp skin and help keep this mostly moist.  The loose “stuffing” of vegetables shortened the cook time, reduced our risk of undercooked bread dressing, and added a boost of flavor to the turkey.

Meanwhile, I made my Gluten-Free Knockoff Pepperidge Farms Cornbread Stuffing again (and in the crock pot again), and added toasted pine nuts and cooked cranberries (cranberries+1 Tbsp each sugar and water, cooked for 15-20 minutes over medium heat until most berries have burst) as I ladled it into a casserole pan and finished it to crispy in the oven.  Unfortunately (again! ughh!) I forgot to take a proper photo of the stuffing.  I’ll have to stuff a chicken soon (when we’re ready to face a roasted bird again) and get some proper photos for you all!  The addition of pine nuts and cranberries was amazing!  I think I’ll try some new flavors (sausage!) next time.

The sweet potato souffle was forgotten amidst the last minute popover baking.  But I’d trade souffle for popovers any day.

The paler rolls are made from my French bread recipe.  Those were slightly disappointing.  I had trouble getting the rise I wanted out of the dough, but I’ll be working with this dough to see what other kinds of bread I can make in the future!  The actual loaves of French Bread turned out beautifully:

Picture-perfect next to my bread cubes, pre-stuffing. 🙂

Our downfall this year, aside from the vast quantities of food, was offering very filling appetizers.  The family tradition of pickles and olives is just right, enough to nibble on when the smells drifting from the oven become overwhelming.  But we also put out crab dip and my mother’s infamous brie with cranberry chutney.  Bad choice.  My mom was the only one to think to pace herself while I, as usual, inhaled the brie.  (There’s a reason I don’t stockpile cranberries in the freezer…the ability to make this chutney outside of Oct-Jan would be deadly).  By the time we sat down at the table, my mother was the only one who could finish her first plate!

Really, how could you resist?  I’ll be posting this delectable chutney recipe very soon.  I’m planning to can up a few jars for Christmas gifts within the week!  I have a ton of recipes and posts to share–Punc graduated her Puppy class on the Monday before Thanksgiving, I have several more recipes for Thanksgiving leftovers (in the meantime, check out last year’s Turkey-Broccoli Quiche and Mashed Potato Pancakes).  I already mentioned last night’s barbecue dinner.  It was simple enough: I shredded up slices of Turkey and added storebought barbecue sauce, hot sauce, and a touch of chicken broth until coated.  I modified this Mustard-Dill Vinagrette and poured it over sliced roasted potatoes that I had pan-fried.  I cobbled together a poor excuse for coleslaw dressing and shredded some cabbage and a couple carrot.  Serve as sandwiches and you’re done!  Bet you won’t guess it’s Thanksgiving leftovers!

Hope everyone had a lovely holiday!


Thanksgiving Gameplan 2012

Yes, I know, I’m pushing this one a bit close, but it is better than last year.  Planning for Thanksgiving this year has been trying, and I’ve hardly started cooking, yet!  But I think all is –finally–as settled as it can be.  From here on out, I’ll have to cross my fingers and hope that my general time schedule for shuffling dishes in the oven actually works out.  Here is this year’s line up:

Appetizers

  • Brie with Cranberry Chutney– My mother’s infamous chutney, found years ago in one magazine or another.  A delicious compote of cranberries, cider vinegar, and spices, served over warm, melty brie with crackers.  The number one “holiday smell” for me, my friends have proclaimed that it “tastes like Christmas” and it earned the coveted space on one friend’s father’s annual cheese-plate with one bite.  I will add the recipe after Thanksgiving (because it is perfect for Christmas, I’m just greedy enough to find room for it on Thanksgiving).  I’m just waiting for photos!
  • Crabdip with Gluten Free French Bread— M’s mum is making their family recipe and I’ll be providing the baguette.  Seems like the typical recipe (crab, cream cheese, butter, Worcestershire sauce, etc) as far as I can tell.  I’ll get the recipe from her someday
  • Pickles and olives, as mentioned last year, are an annual tradition in my family.  Not sure how it started, but it stayed.  It is so engrained that it was the first thing my sister asked when Thanksgiving discussion began.

Meal

  • Turkey–is under M’s direction (I think).  There was some discussion of cooking it on the grill to free up the oven, but with all of us so unfamiliar with that process, I believe we’re just going to make the oven ‘work’ and do the side dishes around that.  Aside from a rub of butter, I don’t think we’re planning to do much else with it.  M’s mum will make the gravy with the drippings.
  • Cornbread Stuffing–my tried-and-true Knockoff Pepperidge Farms Cornbread Stuffing, Gluten Free.  I’ll be making it the crockpot again, and am toying with the idea of adding some other tasty additions.  Maybe pine nuts or some apples or cranberries.
  • Potatoes–two kinds: mashed, from my mother (mixed with cream, butter, and chive & onion cream cheese) and slow roasted, from M’s mum.
  • Green Bean Casserole–by M.  We managed to find fried shallots at the asian market that do not contain gluten ingredients, so we’ll have the traditional crispy topping as well.
  • Ratatouille–my sister will be bringing that.  Don’t know much more about it…
  • Cranberry Relish–another recipe of M’s mum, cranberries and oranges and spices whirled in a food processor without any cooking required.  I’m a lover of all cranberry sauces (including the can-shaped jelly), but this sounds especially refreshing against the richer flavors of the other dishes.
  • Sweet Potato Souffle— I’ve been trying to track down the recipe for the dish I sampled at M’s mum’s friend’s last year, but I’m afraid it might be too late.  Emeril’s recipe seems promising.  It’ll be my first try at a soufflé, which does make me nervous.  Maybe I’ll have Pioneer Woman’s Sweet Soul ‘Taters on standby.  They’ll make a delicious breakfast the next day, if we don’t need them.
  • Popovers–my go-to, favorite buttery puffs of bread.

Desserts

  • Pecan Pie–M’s mum’s task again.  
  • I was left to come up with the second dessert.  My family is a big fan of pumpkin pie.  M’s family is not.  I’m hoping that this Spiced Pumpkin Cheesecake might just be the bridge in between.  I might even sub in part goat-cheese…I’ll let you know!

So.  The plan is set.  But between now and then, I have a pile of work that should get started.  Most of my recipes are gathered on my planning board.  Best of luck as we enter the food Olympics!  What are you making for Thankgiving?


Christmas Cookie Round-up

So I missed the sense of posting these recipes before the holidays so that you could also make them.  My deepest apologies, as these recipes were quite successful in my book.  For my first year (truly) tackling holiday baking sans gluten, I couldn’t be more thankful that each of the seven recipes I made panned out.  I’ll admit I was  little nervous and more than a little crazy.  At the end of it all, I made 25 dozen cookies!  I might scale things down a little next year.  But I’m putting all of these up now (with unfortunately scant pictures, they were all gifted away or eaten before I remembered to take individual pictures of them) so that you and I can file them away for next year, or for that Tuesday in June when an insatiable craving for wintry flavors overtakes you.

First round of baking (clockwise from top right): Lemon Tea Cookies; Frosted Gingerbread Cookies; Turtle Cookies; Lemon Bars (the Tea Cookies reformed); Almond slices; Chocolate-Peppermint Biscotti; Gingerbread, Turtle & Lemon cookie overflow.  The ‘Twix’ bars and macaroons didn’t even make it into the photo!

My common sense lasted long enough to decide to use the same basic flour mix

  • 2 parts white rice flour
  • 1 part tapioca starch
  • 1/2 tsp xanthum gum per cup

 for almost all of the cookies.  Mix up a large batch of the blend now, it’ll be much easier than trying for the math come mixing time!  For the almond slices, I punched up the flavor by adding almond meal, and the Twix bars and Coconut macaroons used minimal-to-no flour.  But for all of the others, this is the blend I used.  But enough chatter.  Onto the (multitude of) recipes!

Lemon Tea Cookies

I adapted Food.com’s recipe, making them gluten-free and upping the lemon factor.  There is no such thing as too much lemon!

Cookies:

  • -1 2/3 c. (233 g.) GF flour blend  (or: 78g/about 2/3 c. tapioca starch, 156g/about 1 c. white rice flour, 3/4 tsp xanthum gum)
  • -1 cup butter, softened
  • -1/3 c. powdered/confectioner’s sugar
  • -1 tsp. vanilla extract
  • -2 tsp. grated lemon zest
  • -few drops pure lemon extract

Filling:-2/3 c. granulated sugar

  • -4 tsp. grated lemon zest
  • -3 Tbsp. lemon juice
  • -1 Tbsp. butter
  • -1 tsp. cornstarch
  • -1/4 tsp. salt
  • -1 extra-large egg, beaten

In large bowl, beat butter, powdered sugar, lemon zest, lemon extract, and vanilla until well blended. Stir in flour blend until dough forms. The dough will be crumbly.  Feel free to toss aside your spoon and mix with your hands until all ingredients are evenly incorporated.  Cover and refrigerate for 30 minutes.

Heat oven to 350 degrees F.  Shape dough into 1″ balls.  Place balls 2″ apart on cookie sheet and use your thumb to make indentations into each cookie. Bake 8-10 minutes until golden.  I’ve found that gluten-free thumbprint cookies often puff up their indentations.  Take a tablespoon or teaspoon measuring spoon (whichever size is more appropriate) and repress the indentation when cookies are removed from the oven.  Allow cookies to cool completely on the cookie sheet before removing to a wire rack.  The cookies will be very delicate.

In a saucepan, combine all filling ingredients and stir constantly over low heat, for about 20-25 minutes, until thickened.  Cool about 15 minutes.  Spoon filling into cookie wells, dust with additional powdered sugar.

Makes 3 dozen cookies.

Variation: To make Lemon Bars: press refrigerated dough into a 9×13 pan and bake at 350 degrees F for 10-12 minutes, until golden.  Make filling as instructed and pour over cooked crust.  Cook layered bar in 350 degree F oven for about 10 minutes, until edges of filling begin to brown.  Cool, dust with powdered sugar.

 

Gingerbread Cookies

I’ll be honest: I intended for these to be Shauna’s Soft Molasses Cookies, without any modifications.  But somehow, between my kitchen-scale-less math, my 1.5-ing the recipe’s amount, and my own tendency to play, they turned out much like gingerbread, dense and chewy, and showcased far more ginger than molasses.  This is the recipe I worked most heavily with by weight, which warranted a lot of math, but it is much easier with my new kitchen scale!  I’ve included the approximate cup breakdown as best as I can.

  • -2 3/4 c. + 1 Tbsp (400g.) GF Flour blend (1 1/2 c. + 3 Tbsp White Rice Flour, 1 c. + 2 Tbsp Tapioca Starch, 1 1/2 tsp. xanthum gum)-1 tsp. salt
  • -1 1/2 tsp. baking soda
  • -1 1/2 tsp. cinnamon
  • -2 tsp. ground (dry) ginger
  • -1/2 tsp. nutmeg
  • -2 sticks of butter, softened
  • -1/2 c. white sugar
  • -1/2 c. molasses
  • -2 Tbsp. fresh ginger, finely minced.
  • -2 eggs
  • -1/4 c. crystallized ginger, finely chopped

Whisk together all dry ingredients in medium bowl.  Cream butter and sugar in large bowl.  Add molasses, then fresh ginger, then eggs, one at a time; taking the time to fully incorporate each addition. Slowly add in dry ingredient mix, again, taking time to fully incorporate each portion of dry ingredients.  Fold in crystallized ginger.  Refrigerate overnight.

Preheat oven to 350 degrees F.  Roll dough into 1″- 2″ balls, then press onto cookie sheet with palm to slightly flatten.  Bake for 12-14 minutes.

Mix 1/2 c. powdered sugar with 2-4 Tbsp milk and 1 tsp vanilla extract to make frosting.  The frosting should be soft enough to puddle after it is spread on top of the cooled cookies, but thick enough not to drip down the edges.  It should dry stiff, but not too hard, on top of the cookies.

Makes 2-3 dozen, depending on size of cookies.

These almond cookies are an old family recipe, one of those yearly constants whose smell and taste scream “Christmas”.  Spicy and nutty, they were also the very first adaptation I tried after discovering I had to give up gluten.  These are great freezer cookies-make a batch, wrap into logs, and freeze one to slice and bake when unexpected company arrives.  Add a few minutes to the bake time, and you can even bake the cookies without thawing.

Spicy Almond Slice Cookies

I used almond flour in these cookies to up the nut flavor.  You can replace the almond flour with an additional 3/4 c. + 1 Tbsp of the GF Flour blend.

  • -1 c. (112 g.) almond flour
  • -2 1/2 c. + 1 Tbsp. (350 g.) GF Flour blend (or: 1 1/2 c + 1 Tsbp White Rice Flour, 1 c. Tapioca Flour, 1 tsp xanthum gum)-1 c. butter, softened
  • -1 c. granulated sugar
  • -3/4 c. brown sugar
  • -1 Tbs. cinnamon
  • -3/4 tsp. nutmeg
  • -1 tsp. baking soda
  • -1 tsp. vanilla extract
  • -1/2 tsp salt
  • -2 extra large eggs
  • -2 c. sliced almonds.

In  medium bowl, whisk almond flour with GF flour blend.  In large bowl, beat butter, granulated sugar, brown sugar, cinnamon, cloves, baking soda, vanilla, nutmeg, salt, eggs, and 2 cups of flour mix until well-mixed.  With wooden spoon, stir in remaining 1 1/2 (+ 1 Tsbp) flour and sliced almonds.  Dough will be very stiff, use hands to mix if necessary.

Divide dough in half.  Shape each half into 10″x3″x1″ log, wrap each in wax paper or plastic wrap.  Refrigerate at least 4 hours or up to 1 week.

Preheat oven to 375 degrees.  Cut brick into 1/4″ slices.  Place slices 2″ apart on ungreased cookie sheet.  Bake 10-12 minutes until browned around edges.  Cool on wire rack.  Store tightly covered.

Makes 3 1/2 dozen cookies.

In addition to copious amounts of math, I undertook the imposing task of my first batch of biscotti, without a proper pan and gluten-free at that.  I turned to Nicole at Gluten-free On A Shoestring for the know-how.

Chocolate-Peppermint Biscotti

I adapted these from Nicole’s Dairy-free Chocolate Almond Biscotti.  I knew I wanted a mint element for one type of cookie, as it is such a quintessential ‘winter-taste’ for me.  The chocolate drizzle and white-chocolate-based peppermint bits nix the dairy-free factor, but the cookies themselves are still dairy-free.

  • -1 1/4 c. + 2 Tbsp (196 g.) GF Flour mix
  • -1/4 c. cocoa powder
  • -1 tsp. baking powder
  • -1/2 tsp. baking soda
  • -1/2 tsp. salt
  • -1/2 c. granulated sugar
  • -3 extra-large eggs, beaten
  • -3 Tbsp. canola oil
  • -1 tsp. vanilla extract
  • -1 1/2 tsp. peppermint extract
  • -3/4 c. chocolate chips (I found a mix of peppermint chips and dark chocolate chips that worked perfectly)
  • -2 Tbsp. cornstarch

Preheat your oven to 350 degrees F.  In large bowl, mix all dry ingredients except chips and cornstarch.  Add eggs, oil, peppermint extract, and vanilla, mix for several minutes until batter is smooth.  In small separate bowl, combine chocolate chips and cornstarch.  Stir to coat.  Add mixture to batter and stir until well combined.

Pour dough into a biscotti pan (preferred) or into a greased 9×13 pan. Shake the pan to even out dough, and smack bottom on countertop to release air bubbles.  Bake for 20-25 minutes until firm(ish).  Turn down heat to 300 degrees F and remove pan.

Allow to cool for 10 minutes, then run knife around edges to release loaf.  Allow to cool completely in pan, then turn out onto cutting board.  If baked in biscotti pan, slice crosswise about 3/4″-1″ thick.  If using 9×13″ pan, slice loaf in half lengthwise, then slice crosswise into 1″ slices.  Place slices two inches apart and return to oven.  Bake about 20 minutes until dry and crunchy.  Allow to cool entirely.

Melt 1/2 c. chocolate chips.  Stir in 1 tsp. canola oil and 1/2 tsp. peppermint extract (optional).  Drizzle over cooled biscotti. (I tried the dipping method like fancy coffee shops, but it was messy and not as pretty.  Sprinkle with peppermint bits or crushed peppermint candies.  Allow to cool.  Store tightly covered.

Makes 2 dozen cookies.

I’ve actually never made these turtle cookies with regular flour, but my tweaking the gluten-free version has improved with each time I make them.  I’ve also made nut-free batches, without rolling the cookies in anything, but, if you can eat them, nothing beats this delicious chocolate-caramel-pecan combo.

Turtle Cookies

Adapted from Bree’s recipe.

  • -1 egg
  • -1/2 cup butter, softened
  • -2/3 cup sugar
  • -2 tablespoons milk
  • -1 tsp. vanilla extract
  • -1 cup GF flour blend (2/3 c. White Rice Flour, 1/3 cup Tapioca Starch, 1/2 tsp. Xanthum gum)
  • -1/3 cup cocoa powder
  • -1/4 teaspoon salt
  • -1 1/4 finely chopped pecans
  • -16 caramels
  • -3 tablespoons heavy cream
  • -1/2 cup semi-sweet chocolate chips
  • -1 tablespoon vegetable oil

Separate the egg.  Reserve both parts.  Cream together butter and sugar in large bowl.  Whisk together flour blend, salt, and cocoa powder in separate bowl.  Beat vanilla, egg yolk, and milk into butter and sugar mixture.  Stir in flour mixture until just combined.  Cover and chill for 2 hours, up to overnight.

Preheat oven to 350 degrees F.  While oven is heating, roll dough into 1″ balls.  Whip reserved egg white until frothy.  Place pecans in separate bowl.  Dip dough balls into egg white and then roll in pecans.  Place 2″ apart on baking sheet and use thumb or tablespoon measure to press indentation into center of cookie.  Bake about 10-12 minutes until set.  Repress wells in cookies if necessary.  Cool on wire rack set on parchment paper.

Melt caramels and cream together in microwave or double boiler, stirring frequently.  Fill cookie wells with liquid caramel, let cool.

Melt chocolate chips with vegetable oil in microwave, stirring every 20 seconds until fully melted and mixed.  Use a fork to drizzle chocolate over cooled, filled cookies.  Let set.  Makes 2 dozen cookies.

These “Twix” bars are another classic in my house.  Originally only made at Christmas, over the years, we have been more successful at convincing my mother to make it more often, until we were finally able to make them ourselves.  These are incredibly easy cookies, and cheap, for folks who can eat gluten.  Gluten-free prices make it a little more costly, but this recipe is also very forgiving to substitutions.

“Twix” Bars

Feel free to play with the components of this recipe.  The cracker base provides a wonderful salty-sweet combination, and the graham-cracker caramel has a more distinctive taste, but, if you have a reliable recipe for sturdy caramel, feel free to use it in place of the caramel.  Nut allergy?  Swap in some soy butter, or make a simple ganache in place of the chocolate-peanutbutter top.

  • -2 boxes table crackers (find some similar to Saltines or Club crackers, preferably squared or rectangular)
  • -1 c. graham cracker crumbs (buy a box of GF grahams or make your own to crush up)
  • -3/4 c. brown sugar
  • -1/2 c. granulated sugar
  • -1/3 c. milk
  • -1/2 c. butter
  • -1 c. chocolate chips
  • -2/3 c. peanut butter

Line a buttered 9×13 pan with table crackers, breaking into pieces as necessary to fill bottom.  Heat graham cracker crumbs, sugars, milk, and butter in a saucepan, stirring frequently.  Bring mixture to a boil, boil for 5 minutes, or until thickened.  Pour over crackers, spread to corners if necessary.  Put on another layer of crackers.  Melt chocolate chips and peanut butter until liquid.  Spread over crackers.  Refrigerate for 30 minutes.  Cut into bars and refrigerate for another hour, until set.  Serve chilled.

Makes 2 dozen bars.

I made coconut macaroons from a basic recipe; one I’ve seen all over the web.

Coconut Macaroons

There is such a minimal amount of flour in this recipe, you can use any kind.  I had some coconut flour on hand, and love the thought of purer flavors, so that is what I used.

  • -1 (16 oz) bag flaked coconut
  • -1 (14 oz) can condensed milk (I used fat free without any problems)-1 tsp. vanilla extract
  • -2 Tbsp. coconut flour
  • -1/4 c. chocolate chips

Preheat oven 350 degrees F.  Mix coconut flakes and flour in bowl.  Add condensed milk and vanilla extract, stirring until all coconut is coated.  Dropped by rounded tablespoons onto greased baking sheet.  Bake for 8 minutes.  Remove from baking sheet immediately with thin spatula (cookies will stick if allowed to cool on baking sheet) and transfer to wire rack covered with wax paper.  Allow to cool.  Melt chocolate chips and drizzle over cookies.  Store tightly covered.

Makes 1 1/2 dozen cookies.