Monday, December 21, 2009

Cranberry Chocolate Chip Macaroons

This is a nice treat for the holiday season-- or for just every day use! They are very easy to make and taste very rich. Make sure to use unsweetened coconut to reduce sugar and calorie count.


2 cups of coconut flakes (unsweetened)
2 eggs
2 teaspoons of powdered stevia (add more honey if you dont have stevia)
1 tablespoon of honey
2 tablespoons of almond butter (use flower if you dont have)
1/2 cup of dried cranberries
1/3 cup of dark chocolate chips
1/4 cup of almond slices

Preheat oven to 250 degrees. Mix all ingredients together in a bowl until liquid is evenly distributed. The mixture will be moist but not as moist as some macaroon batters. Grease cookie sheet and spoon out 1-2 inch balls of dough, making sure the dough is compact-- so the cookies dont fall apart. Try to flatten the dough because they will not flatten out in the baking process like other cookies do. Cook for approximately 15-25 minutes on 250 heat. The cookies should appear a light brown color when they are cooked.