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.

Thursday, December 11, 2014

Candied Coconut Macaroons(gluten free, dairy free, egg free, soy free, nut free)

Even having to do a little more to prep the ingredients these are still one of the easiest cookies to make for the holidays. You might have seen these topped with a half a cherry(last year I used some frozen cherries) but Abby isn't tolerating cherries any longer. You could also top with a few almond slivers.

These are sticky, sweet with a little bit of crunch. Hands down Abby's favorite holiday cookie.

Candied Coconut Macaroons:

2-1/2 cups flaked coconut(you can sweetened the flakes if you prefer we use Tropical Tradition flakes and I do sweeten ours)
1/3 cup all-purpose gluten free flour
1/4 teaspoon salt(we use pink himalayan)
2/3 cup sweetened condensed coconut milk (1 1/2 coconut milk, 1/2 cup sugar, 1 teaspoon vanilla,simmer till 50 percent reduced)
1 teaspoon vanilla extract(homemade)

Preheat oven to 350

Combine all the ingredients

Drop by teaspoon onto parchment lined cookie sheet(use parchment! They will stick like crazy to anything else)

Bake for 12-15 minutes until lightly browned. Allow to cool completely before transferring for storage.

To store I keep them in an airtight container layering with parchment to prevent them sticking together.

To sweeten coconut flakes:

Coconut flakes
corn-free powdered sugar
grapeseed oil

Mix some powdered sugar(a couple tablespoons for 2 1/2 cup flaked coconut) sprinkle about 1 teaspoon grapeseed oil and 1 teaspoon water over the coconut flakes. Mix well. They should be sticky but not soggy.


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