I mentioned a while ago that I had started making macaroons for my husband so he wouldn’t need to buy any when he went through a drive-thru for a coffee. What I came up with isn’t the same as what he was buying, but he likes it – that’s what’s important, right?
I’ve tweaked the original recipe so that I could make them chocolate and add sweeteners instead of honey. This recipe is easy and comes together quickly. Using my ice cream scoop to shape the cookies I always get exactly thirteen. My oldest daughter believes that each batch needs quality control. She offers to eat the thirteenth to check that the batch is okay for her dad. Don’t you love a daughter who is so self-sacrificial?
I pack the dough down in and smooth it out around the edges. It slides out of the scoop easily.
|I love how they all come out uniform.
|On my favourite Snoopy cookie plate|
- 3 egg yolks
- 2 tbsp xylitol
- ¼ cup butter – softened
- 1 egg
- 1¼ tsp almond extract
- 2 heaping tbsp stevia
- 1 tbsp cocoa
- 1½ tsp baking powder
- 2¾ cup finely shredded coconut – unsweetened
- ⅓ cup almond flour
- Beat the egg yolks, xylitol and butter until creamy (about three minutes with a stand mixer)
- Add the whole egg and beat for another minute.
- Add the almond extract, stevia, cocoa, and baking powder. Beat until mixed.
- Add the coconut and almond flour and mix by hand or on low speed with your mixer.
- Use an ice cream scoop to shape the cookies and put them on a greased baking pan.
- Bake them for 7-12 minutes in an 335° oven.