The ironic thing about all of these Natural Gourmet recipes is that I’m actually de-“naturalizing” them in my replications.

With the current obesity and general poor health problems in the US, there’s a huge argument to be made for the cost of maintaining a truly healthy diet. Organic vegetables are expensive; instant mashed potatoes are not. Free-range, hormone-free meat costs an arm and a leg; Purdue frozen chicken nuggets do not. Maple crystals are stupidly costly; white sugar is cheap. It’s just what is, and it prohibits a lot of people from making good choices.

For this recipe, I subbed the maple crystals for regular refined sugar, as well as a few other alterations. I’m fortunate that my family has never had to worry about the cost of wholesome food, but I’m still not okay with spending $15 for a few ounces of sugar that gives everything a slight pancake taste. I’d rather spend more money on the stuff I eat regularly- like good-quality meats, organic dairy and fresh produce- and go all out with the unhealthy stuff when baking. I feel like the discrepancy between conventional and organic whole foods is way bigger than between regular and “natural” sugars; after all, none of it is really good for you, and the white stuff tends to taste better.

Okay, so that’s my random little tangent diatribe for the day. Onto the recipe!

Double Chocolate Macaroons

Adapted from the Natural Gourmet Institute

Yields about 2 dozen cookies

Ingredients:

  • 1 cup chocolate chips
  • 2 large egg whites
  • 1/8 teaspoon sea salt
  • 1/2 cup + 2 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons unsweetened cocoa powder
Directions:
  1. Preheat the oven to 350*F. Line two baking sheets with parchment paper.
  2. In the microwave on medium-low heat, melt the chocolate in a bowl, stirring every minute until the chocolate is completely smooth. Set it aside to cool off.
  3. In a separate mixing bowl, beat together the egg whites and sugar until they appear white and frothy. Slowly add the sugar in 1/8 cup increments, and continue to beat until soft peaks form.
  4. Use a spatula to fold in the vanilla, coconut and cocoa powder. Stir gently until everything is well incorporated.
  5. Fold in the melted chocolate, mixing gently until it’s just combined. Don’t over-mix it!
  6. Use an ice cream scoop or two spoons to scoop the batter onto prepared cookie sheets. Bake for 15 minutes, or until the cookies are firm to the touch.
  7. Remove them from the oven and transfer them immediately to wire racks. Allow to cool completely before eating. These can be stored at room temperature in an air-tight container.

These are gluten-free and insanely, insanely chocolatey. Prepare for your house to smell like a Hershey factory when they’re baking…it’s crazy. You can definitely still taste the signature coconut, but the chocolate is really incredible.

Texture-wise, they’re moist on the inside, but still chewy and grainy, almost crispy. Most macaroons are made with sweetened coconut, so these have more of a crunch to them. They’re perfectly light and poppable too- dangerously addictive!!

Do you prefer coconut macaroons, or the French macarons?