Chocolate Covered Coconut Macaroons
These are a fabulous sweet treat for adults or children that have problems with wheat or flour. Be sure to have a good plan for how you will use the precious yolk from the egg (hollandaise?).
Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
Lightly oil a glass measuring cup to measure honey or rice syrup. Place sweetener in a pan over low heat until it begins to loosen. The brown rice syrup will yield a slightly less sweet macaroon. Add coconut and egg white. Heat the mixture over low heat, stirring constantly until it begins to collect (about a minute). Remove from heat, stir in extracts. Let mixture rest until cool enough to touch.
With moist hands, squeeze firmly to make small rounded mounds. If the mixture falls apart in your hand, return it to the pan and add more coconut. Place the balls side by side on the cookie sheet. Bake about 20 minutes, or until lightly golden. Allow to cool to room temperature on cookie sheet.
Chop up the chocolate into small pieces. Put 3/4 of the chocolate in the top of a double boiler and heat, stirring occasionally, until chocolate is at about 110 degrees (just barely too hot to touch). Remove from heat. Stir in remaining chocolate. This will Temper the Chocolate. Pour chocolate over the top of each macaroon. Let chocolate set until firm before serving. This will take about 1 hour at room temperature. Refrigeration will hasten this process.
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books)