The weather is finally getting a little warmer, even though there are still days that feel more like fall or even winter ! Warmer weather means I can make ice-cream again, yeah ! It is actually very easy but one problem I have, is figuring out what to do with the leftover egg whites. I usually use them to make meringue cookies. This time, I used them for something else. I added a little twist to my old recipe and made these lovely Orange Coconut Macaroons ! With the chocolate drizzle, they are so good ! Looking back at some of my old posts, I feel a little embarrassed about the pictures I took (but back then I thought they were very good….lol). To be honest, to me, taking food photos is actually much harder than making the food itself. My kids said the macaroons in some of my pictures look like sushi ! Like these two…….
Well, I guess they were right, they do kind of look like little rice balls, don’t they ?
Makes about 18-20 cookies
200 g unsweetened shredded coconut
Zest of 1/2 orange
2 egg whites (about 70g)
50 g granulated sugar
2.5 mL pure vanilla extract
45 mL freshly squeezed orange juice
60 g semi-sweet chocolate (for drizzling)
Preheat oven to 325°F
Mix together coconut and orange zest, set aside
In an electric mixer, whisk together egg whites and sugar until frothy (about 3 minutes)
Add vanilla and orange juice, whisk until blended
Fold in coconut mixture
Scoop about one tablespoon each and place on cookie trays lined with parchment paper
Bake for about 12-15 minutes until golden
Melt chocolate in a double boiler or microwave, drizzle on top of macaroons
My daughter wrote me this poem couple years ago for Valentine’s Day and it’s been on the wall beside my bed. I thought I would share it here.
“What is love? What is special? It’s Mom No matter what she is, I love her No matter what she looks like, I love her With a balance family, she is the Best Mom Ever! “
This is definitely the sweetest poem I’ve ever read ! My daughter is such a lovely girl. She is creative, funny, outgoing, but also very sensitive. I love her so much ! Of course I love my son too, but I guess it’s unlikely a twelve year-old boy would write his mom a poem….. 😁 To treat my two little sweethearts, I made these heart-shaped meringue cookies. They are light, crunchy and super easy to make.
Our family is very lucky. None of us have any food allergies, intolerance, special diet or restrictions. I do have many friends or their kids who cannot eat nuts, shell-fish, dairy or gluten. Cooking or eating out can be very challenging for them. These restrictions, however, have given me opportunities to try new ingredients. This is my first time using coconut flour to bake. It is gluten-free, high in fibre and protein, and low in carbohydrates. It is very absorbent, so you cannot make a cup-to-cup substitution with grain-based flour. For every cup of all-purpose flour, you only need about 1/4-1/3 cup of coconut flour. You would also need more eggs, about 2 eggs per 1/3 cup of coconut flour. These cookies are soft, chewy and much healthier than regular chocolate chip cookies. So we can eat more and feel a little less guilty!
Makes about 12-14 cookies
40 g coconut flour (about 1/3 cup)
60 g brown sugar
Pinch of salt
2 eggs, lightly beaten
60 mL coconut oil, melted
1 teaspoon pure vanilla extract
50 g semi-sweet chocolate chips
Preheat oven to 350ºF
Mix together brown sugar, eggs, coconut oil and vanilla
Add coconut flour and salt, stir until dough is formed (Mixture may look very runny at the beginning, but as you stir, the coconut flour will absorb the liquid)
Stir in chocolate chips
Roll dough into one inch balls, place on baking sheets lined with parchment paper, then gently flattened each ball (these cookies don’t really spread, they remain pretty much the same shape before and after baking)