Chocolate-Drizzled Coconut Macaroons

I was surprised to learn that the basic macaroon recipe (off of the shredded coconut bag) doesn't contain any dairy. Then I thought about adding chocolate... given the option between chocolate and no chocolate, is there really any question?

4 egg whites
1 tsp almond extract
1 (14 oz) bag of shredded coconut (sweetened)
2/3 cup sugar
6 Tbsp flour
1/4 tsp salt
12 oz semi-sweet or bitter-sweet chocolate

Preheat oven to 325 degrees.

In small bowl combine egg whites and almond extract.

In a large bowl mix dry ingredients until well blended.

Stir the egg mixture into the coconut mixture until it become thick and sticky.

Using a tablespoon, scoop cookie dough into balls and place on greased/lined baking sheets. If you want prettier cookies, you can roll the dough into balls using your hands (coated in cooking spray).

Bake for 20-25 minutes or until golden brown. Place on a rack to cool.

Melt chocolate in a double boiler over medium low heat. Place the melted chocolate in a plastic sandwich bag and cut the tip off of one corner. Drizzle the chocolate over the cookies and refrigerate until chocolate is no longer soft. Store in a cool place.

Easy Chocolate Fondue

I picked up this recipe at Central Market one day and just HAD to try it. It's a great, simple dairy-free chocolate fondue recipe. Yum!

8 oz bittersweet chocolate
10 Tbsp+ coconut milk (not sweetened)
fresh fruit cut into slices

Melt the chocolate with the coconut milk in a double boiler over medium low heat. Stir often. Once the chocolate has melted, remove it from the heat and pour into a fondue pot.

You may need to add more coconut milk to the chocolate, because it will thicken as it sits over the heat in the fondue pot.

Dive in!

Pavlova

I first encountered this dessert in Australia. There is some debate whether it was created in New Zealand or Australia, but rivalries aside, there is no question it was named after Anna Pavlova the Russian ballerina.

It's basically an egg white/meringue cake, which is light and crunchy, that you top with whipped cream and fresh fruit. It' s lovely for a hot summer day.

Here is the basic recipe, but you can easily double it.

4 egg whites
pinch of salt (optional)
1 cup caster (superfine) sugar - you can use regular sugar, but it turns out slightly gritty
4 tsp cornstarch
1 tsp white wine vinegar
flavoring of your choice - for example, one teaspoon of vanilla, coconut, or almond extract; 3 tablespoons cocoa powder; or 2 tablespoons strong brewed coffee

Preheat the oven to 350 degrees F

Line baking sheet with parchment or waxed paper. Using a small baking dish (8 or 9 inches) draw a circle on the parchment paper.

Using beaters, whisk the egg whites and the salt until peaks form. Then beat in the sugar one tablespoon at a time, until meringue is stiff and shiny. Sprinkle over the cornstarch, vinegar, and flavoring.

Mound on the baking sheet inside the circle, then flatten the top and smooth the sides. Place in the oven and IMMEDIATELY reduce the heat to 300 degrees F.

Cook for 1-1/4 to 1-1/2 hours. It will have risen and cracked on the top and the sides. If it's not dry and crispy on the outside, bake a bit longer.

Once done, turn off the oven, open the door and leave it to cool. (Often I will bake this just before bed, and then leave the oven door open all night. This allows the meringue to cool, but not too quickly.)

The meringue WILL fall and not just a little, but a lot. Don't feel bad; it just adds character to this yummy dessert.

Slice the fresh fruit and sprinkle with sugar so a natural syrup forms.

Before serving, top the meringue with non-dairy whipped cream or non-dairy Swedish cream (see recipe below), and top with fresh fruit. Voila, Pavlova!

I made a double recipe for a friend's birthday and it served more than 30 people. I made a chocolate Pavlova, coffee flavored non-dairy Swedish cream, and topped with fresh strawberries and black berries. Everyone raved about it! (And no one knew it was dairy-free!)