Growing up with tea and biscuits, I’ve missed the “nibble factor” that my allergy diet has caused. After experimenting with different recipes and substitutions I found this macaroon recipe was pretty reliable and gave good results. My wife then found soy-free, dairy-free chocolate chips that were safe for me to eat, and combining the two made for a taste sensation.
The recipe below is a good starting point, but feel free to substitute where necessary. I’ve successfully swapped the egg whites for apple sauce for a vegan friend.
Makes 6-8 macaroons | Preparation: 5 minutes | Cooking: 15-20 minutes
- 1 large egg white
- 1 tablespoon sugar
- 1/4 teaspoon vanilla
- 3/4 cup flaked coconut
Mix all the ingredients together in a bowl, be warned this can get messy! Using your hands, work the mixture into balls and press onto a greased baking sheet (or sheet of foil).
Place the macaroons in a preheated over at about 300-350f until the tips go golden brown and the macaroon solidifies. This takes between 15-20 mins.
Then while cooling the macaroons on a rack, melt the chocolate chips using a double boiler. I place a pyrex bowl over a saucepan of boiling water. Slowly melt the chips a handful at a time, stirring to prevent lumps. Using tongs carefully dip the cool macaroons into the molten chocolate, before returning them to the rack to cool.
Don’t forget you can make tasty treats by dipping banana or strawberries in any leftover chocolate.