WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, January 26, 2013

Valentines Pom A Roon's(gluten free, dairy free, corn free, soy free)



Basically Macaroons!

But I used Pomegranate syrup to tint them a pretty lavender. You could use honey, maple, blueberry syrup whatever you have on hand. These are such an easy cookie to whip out fast. If you opted not to use a cookie cutter to create a shaped cookie, you can just scoop with a spoon and press the dough firmly so it is packed in the spoon.


3 cups shredded coconut
1 teaspoon homemade vanilla extract(almond is more traditional if you tolerate)
1/8 teaspoon salt(pink himalayan)
2/3 cup pomegranate syrup( I made a simple syrup and added pomegrante juice I squeezed, but you could buy a pre made syrup, or if not corn allergic you could use the POM brand juice)
4 egg whites
1 teaspoon cream of tartar

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in Pom Syrup until well combined.

Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.

Scoop mixture carefully into a cookie cutter heart and press the dough firmly unto a greased(parchment paper worked great!) cookie sheet. Really pack the coconut into the cookie cutter. Carefully remove the cookie cutter gently working it off. Bake for 10 – 15 minutes, or until lightly browned.

Cool cookies on cookie sheet.

I thought about figuring out a garnish or icing, but the tang of the pom and richness of the coconut stand alone just fine! If you tolerate chocolate you could dip halfway in melted chocolate for an extra sweet valentine's treat.


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