GORDON RAMSAY RECIPES

‘Tis the season, so I thought I what a perfect time to revive some of my older Holiday recipes from the archives. If you like coconut macaroons you will love these cookies! Similar to a macaroon, but with the addition of cornflake crumbs, they are sweet and delicious and easily made gluten-free.

Coconut lovers… this is a must! With the holidays quickly approaching, I’m sure lots of you are busy baking so I am dedicating the rest of this week to skinny holiday sweets.

This recipe was emailed to me a while ago by a woman who told me these were “to die for” hence the name. I held on to it for a while with intentions of trying it for the holidays and I was super pleased with the results–I think you will be too! For the cornflake crumbs, you can buy gluten-free crushed cornflakes in many supermarkets, but if you wish to make your own, just put them in the food processor and crush until very fine. If gluten free is an issue, check the labels on the cornflakes, not all are gf.

To Die For Coconut Cookies

gordon-ramsay-recipe.com
Servings: 14 • Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts
Calories: 188.1 • Fat: 2.3 g • Carb: 19.2 g • Fiber: 1.7 g • Protein: 1.3 g • Sugar: 14 g
Sodium: 53.2 g

Ingredients:

3 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
1 cup sweetened coconut flakes
3/4 cup cornflake crumbs (from 2 cups cornflakes crushed almost to powder)

Directions:

Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats.

Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 – 10 minutes.

Fold in the coconut and cornflake crumbs.

Drop by spoonful onto parchment lined cookie sheets. Bake for about 18 minutes or until golden.

Makes about 28 cookies depending on the size.

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If I’m craving something sweet, macaroons are a good option because they are made with just egg whites and sugar – no flour or butter. Of course, you shouldn’t eat the whole batch, because too much sugar is not a good thing.

Last year I posted a recipe for plain coconut macaroons^[1], but this year I was craving them drizzled with a little chocolate, so I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.

I’ve been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!

Chocolate Drizzled Coconut Macaroons
gordon-ramsay-recipe.com
Servings: 19 • Serving Size: 2 macaroons • Old Points: 2 pt • Points+: 3 pt
Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g
Sodium: 15 mg (without salt)

Ingredients:

    • 3/4 cup (5 large) egg whites
    • 1/2 cup + 2 tbsp raw sugar
    • 10 oz sweetened coconut flakes (Baker’s)
    • 1/2 tsp almond extract
    • 1/4 tsp vanilla extract
    • pinch of salt
    • 1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)

Directions:

In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.

The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

Bake 27-30 minutes or until golden.

Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.

Makes 38 cookies.

References

^{^} coconut macaroons (www.gordon-ramsay-recipe.com)

Tag: gordon ramsay macaroons

To Die For Coconut Cookies

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Chocolate Drizzled Coconut Macaroons

References

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