Many Asian people enjoy Women’s Day which this year is March 8th. Chinese men buy presents for their mothers, wives, and even daughters. Female employees get a half-day holiday and they shop, enjoy festivities such as a dinner party, a spa treatment, or an outdoor jaunt. We love our real and adopted mothers, sisters, daughters. March 8th is a special day to thank them for all they do for us. Here is a quick treat for friends who are “sugar and spice and everything nice.”

Coconut Macaroon Hearts are a classic cookie recipe with a twist.    Dipped in and drizzled with chocolate, they’re a sweet way to enjoy a gluten free treat for you and your women friends and family. Coconut macaroons are a type of cookie made up mostly of coconut flakes. Other ingredients typically include egg whites, vanilla and/or almond extract, and sugar. Some recipes also include condensed milk as an ingredient.

What’s the Difference Between a Macaron and Macaroon?

A macaron is a French sandwich style cookie made mostly out of almond flour with filling in the middle. A macaroon is a cookie often in a shape similar to a haystack, made out of mostly coconut. This recipe has been altered from the classic Macaroon because we use unsweetened organic coconut flakes, minimal sugar and avoid using a microwave. Unsweetened coconut is the “coolest” (i.e., least-inflammatory) nut compared to other nuts such as cashew. It is lower in fat and calories. Coconut macaroons can be frozen as long as they’re in an air-tight container. Typically they’ll last around 2 weeks in the freezer.

How to Make (Gluten Free) Coconut Macaroons

This recipe only requires 7 ingredients. And if you’re a baker, they are things you already have in the kitchen.

Chewy Coconut Macaroon Hearts

Ingredients

  • 3 eggs use egg whites only
  • 3 tablespoons granulated white sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 10 oz unsweetened coconut flakes about 3.5 cups
  • 1.5 cups semi-sweet chocolate separated

Instructions/ Items Needed:

  1. A sheet pan
  2. A silicone baking mat (or parchment paper)
  3. A large bowl
  4. A small bowl or cup
  5. Measuring cups
  6. A hand mixer
  7. A 2.5 to 3 inch heart shaped cookie cutter
  8. A flat metal spatula
  9. A microwave safe, flat bottomed bowl
  10. Parchment paper
  11. A cookie sheet

Directions:

  1. Turn oven to 350 degrees F. Take out a sheet pan and put a silicone baking mat in it (use parchment paper if you don’t have a mat).
  2. Separate egg whites into a large bowl, discarding shells and yolks (unless you have use for the yolks).
  3. Use a measuring cup to measure out the white sugar into a small bowl or cup, then set aside.
  4. Start whipping the egg whites with a hand mixer. Once the egg whites start to froth up, gently pour in the sugar a little bit at a time while continuing to whip the whites with the mixer. Do so until all the sugar is poured in.
  5. Put the mixer down, then measure out the almond and vanilla extracts, and the kosher salt. Pour into the egg white mixture and continue to mix until the egg whites start to stiffen and becomes opaque (when the whisk starts leaving tracks in the egg whites).
  • Measure out the coconut with a measuring cup and pour it into the egg whites. Use a spatula to gently mix together the egg white mixture and coconut flakes until fully combined.
  • Start to shape the cookies. Place the heart shaped cookie cutter in a corner of the sheet pan (not touching any sides of the pan) and scoop 2.5 to 3 tablespoons of batter into the cookie cutter. Use a spoon to gently push the batter to all sides of the cookie cutter, making sure there are no holes to fill. Don’t press down too hard as you don’t want the cookie to be too dense.
  • Repeat the process until all the batter is gone (which should be about a dozen cookies).
  • Place the sheet pan in the oven and set the timer for 20 minutes. If your oven heats unevenly (hotter in the back than the front), set a timer for 13 minutes, then turn the sheet pan around and set the timer for another 7 minutes. Check that the bottom edges are getting brown, as well as some browning on the tops. If not, bake another 3-5 minutes.
  • Once the cookies are done, take them out of the oven and let them cool completely on the sheet pan.
  • While the cookies are cooling, take out a cookie sheet and cut a piece of parchment paper to fit on the cookie sheet. Set aside.
  • After the cookies and sheet pan are completely cooled, use a flat metal spatula and slowly wiggle it underneath each cookie to remove it from the silicone mat. The cookies will be very sticky, so be careful not to go too fast and lose the bottom of your cookie.
  • Once the cookies are removed from the pan, place 1 cup of semisweet chocolate chips in bowl. Heat it slowly in a little water in a covered pot until fully melted, stirring with a spoon in between heating.
  • Take each cookie and gently dunk the bottom into the chocolate. Use a spoon to help you get the macaroon out of the chocolate if necessary. If the bottom is not completely covered, use the spoon to spread the chocolate around or spoon a bit of extra chocolate on.
  1. Place the dipped macaroon on the parchment lined cookie sheet and repeat the process until all cookies are dipped.
  2. Heat the remaining 1/2 cup of chocolate in the same bowl until completely melted. Use a spoon to drizzle chocolate over each macaroon heart.
  3. Place the cookie sheet with the macaroons in the fridge or freezer for 10-15 minutes, until the chocolate hardens. Can be stored in an air-tight container in the refrigerator for several days or the freezer for up to 2 weeks.

Nutrition/ Calories: 3010kcal | Carbohydrates: 321g | Protein: 34g | Fat: 180g | Saturated Fat: 132g | Cholesterol: 15mg | Sodium: 1565mg | Potassium: 2658mg | Fiber: 49g | Sugar: 137g | Vitamin A: 130IU | Calcium: 194mg | Iron: 20.9mg

At Academy of Healing Nutrition we stress longevity foods such as whole grains, greens, beans, mushrooms, seaweed, teas and herbal elixirs. We strengthen digestion with the “school of Stomach and Spleen.” Our founder, Roger Green, has said: If digestion is strong and blood sugar stable from following a healthy diet and lifestyle, a simple sugar will quickly burn off and do no harm. Study with us and become a natural nutrition expert. Academy of Healing Nutrition, New York, London and online.