I’ve been in the mood to bake Christmas cookies for a couple weeks, but I didn’t get around to it until last night. So to kick off our Christmas baking season, we made Coconut Macaroons from the Cookus Interruptus website. Click here for the recipe. I only changed two things. I used dark chocolate instead of semi-sweet, and I also didn’t have any parchment paper on hand — then I forgot to even grease the pan instead. Big mistake. They stuck, really bad. They still tasted great, though! We took a few pics of them so that we can enter the Cookus Interruptus Knife Giveaway photo contest.
OK readers, which of these do you think is the best one?
This is a great treat for people who are allergic to wheat gluten. These have no flour, and they have very little sugar — the only sugar added is in the chocolate, and darker the chocolate, the less sugar. We made it with brown rice syrup, but they were definitely sweet enough for my palate.
More holiday treats to come this weekend! Most likely this one will be the least naughty of the bunch (nutritionally speaking).