Happy 1st December, first sunday of Advent and Christmas of 2013 – we welcome you big time! I don’t know about you guys but I am already settled pretty good. I have decorated my little lovely Christmas tree, bought all the presents for the big night and now it is time for the first sweet-home-cookie-chocolate-workshop! There is nothing more magical than the smell of warm christmas spices coming from the kitchen while cozying up on the couch, admiring the sparkling tree and drinking mulled wine.
But as we all know it can be a challenge to enjoy all of Christmas (and now we are talking chocolate calendars, sweet treats everywhere, cookies from your own oven and not to forget countless christmas lunches) and at the same time being able to fit your sparkling dress for New Years Eve.
So as always I am trying to make Christmas sweets that actually cooperates with Mission-NYE-Dress! The first christmas treat this year is these little moist & flavourful fellows. Coconut macaroons with a chocolate coating – and an extra flavour boost from candied ginger and salty pistachios. They are super easy to make and as I discovered can be made sugar free. You just need a granulated sugar substitute and they will be just as perfect as they are with regular sugar. You can of course use regular sugar or coconut sugar as well, remember coconut sugar does not influence you blood sugar as regular sugar does, which is really good when avoiding overeating and sugar addiction during Christmas. Another option is to use dates, just mash them up and add them to the batter, and you’ll get a lovely texture and flavour. The coating can be all kinds of chocolate and you can sprinkle it with nuts, dried fruit, freeze dried berries etc. and style them as you wish and maybe as fits this years Christmas theme.
Btw if you are interested in following my Christmas creations or maybe get a look at the beautiful tree you can join me on Instagram where I post all of it 🙂
Coconut Macaroons with chocolate, ginger and pistachio
Makes around 20 small macaroons
120 g grated coconut
60 g granulated sugar or sugar substitute
1 tsp grund vanilla
Zest from 1 organic lemon
25 g butter/coconut oil, melted
A pinch of salt
50-100 g chocolate – depending on how thick a layer you want
1 tsp coconut oil
1 tbsp pistachio nuts, salted and unshelled
4-5 pieces candied ginger (or dried tropical fruit, as melon and mango)
Preheat oven to 175 C/350 F (fan)
Whisk together eggs, sugar, vanilla, lemon zest and salt until foamy. Mix in melted butter and coconut and let it rest for 10-15 min until the coconut has soaked up the liquid and the batter is more firm.
Spoon up 1 tbsp of batter and use your palm to shape a little cone, and place it on a lined baking stone. Proceed with the rest of the batter. Bake in the oven for 8-10 min, remove as soon as they are starting to get golden. It is very important that you do not over bake them since they will get very dry. Transfer the paper with the macaroons onto a wire rack and let them cool completely.
Melt chocolate and coconut oil in a double boiler. Finely chop the pistachio and ginger and mix together. Dip the bottom of the macaroons in the melted chocolate (preferable 2 times if using 100 g chocolate) and place them with the pointy end down on a rack (this allows them to balance and make a beautiful coating). Sprinkle with the ginger/pistachio mix and let them dry completely.
Store the macaroons in the fridge for up t0 a week.
Pr. 100 g / pr. macaroon
Kcal: 470 / 80
Fat: 43 g / 7,4 g
Protein: 8,5 g / 1,4 g
Carbohydrates: 15 g / 2,6 g
Fibers: 5,2 g / 0,9 g
*Based on the recipe using 50 g of chocolate & a non-calorie sweetener