Peppermint Chocolate Macaroons
Food-As-Medicine:
Baking Swaps for Health Benefits!
Use Grade B Maple Syrup in place of white sugar for its health benefits! Maple syrup has polyphenols, plant-based compounds that work as antioxidants to fight cancer and also contains essential nutrients like zinc and manganese to boost the immune system!
Use coconut milk in place of condensed milk! Coconut milk is rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Coconut helps burn calories and is full of Medium Chain Triglycerides which are more easily absorbed since they do not require lipase. Coconut is also hight in caprylic acid which has anti-bacterial and antimicrobial benefits!
Ingredients:
- 3 cups shredded coconut
- 1/3 cup cacao powder
- ½ cup grade B maple syrup
- ½ cup coconut milk
- ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 1 egg white
- pinch of sea salt
- 4 oz quality dark chocolate (75% or darker) for dipping
Instructions:
- Preheat oven to 325 degrees F.
- Combine the first 6 ingredients in a bowl.
- In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out.
- Fold the egg white into the coconut mixture and mix gently until fully combined.
- Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers.
- Place the dough on a parchment lined cookie sheet and bake for 30 minutes, rotating the tray half way through.
- Cool on a wire cooling rack for 1 hour. Store in an airtight container at room temperature for up to 1 week.
- Optional – dip the bottoms of the macaroons in melted dark chocolate mixed with ¼ teaspoon peppermint extract for an even more decadent treat!
