Entertaining a dairy-free friend a few weeks ago (and knowing that Smart Balance, though awesome, doesn’t melt into pastry very well), I took the deep plunge into gluten-free/dairy-free baking. What better than chocolate and coconut to soften the no-butter, no-flour blow?
They were so delicious, there aren’t even any photos.
(super adapted from Martha Stewart Cookies)
Chocolate Coconut Macaroons
Combine 2 1/2 cups shredded coconut (unsweetened, if possible), 1/3 cup cocoa powder, 1/4 cup sugar, and 2 egg whites (egg-white-beaters–in the carton–are great). Best to mix with hands, as it’s a sticky, strange batter given to clumping. When thoroughly combined, wash hands, line a cookie sheet with parchment, and preheat oven to 325 degrees.
Wet fingers (perhaps fill a small bowl with water to facilitate a little finger dip while shaping the macaroons) so that the batter doesn’t stick (as much…) and mold 1-tablespoon servings into balls, pyramids, or whatever inspires you. Place on cookie sheet at least 1 inch apart (you can pack them in pretty well–usually all on one sheet), and then bake for 16-18 minutes, rotating the pan halfway through.
Let cool–at least a little bit–and enjoy! Next batch, I’ll try to snap a photo before devouring them…