I’m so excited to join my fellow food allergy bloggers for an allergy-friendly cookie exchange. The six of us have come together to share our favorite cookie recipes and “virtually” bake together. I’ve provided the links and cookie exchange information at the end of this post.
When Kortney from Allergy Girl Eats asked me to share an allergy-friendly cookie recipe, I immediately knew I wanted to share my version of these orange blossom coconut macaroons. This is a recipe that was adapted from the Violet Bakery Cookbook from Claire Ptak.
This macaroon recipe originated because my dear friend Lainey recently asked me to make a sweet treat for her book launch party.
Lainey is a disability rights lawyer who just came out with a wonderful book called Structured Negotiation. It is a handbook filled with stories, examples and cases highlighting how negotiation can be a winning alternative to filing lawsuits. Her book is a prime example of how learning the art of negotiation can benefit everyone involved in a conflict.
Lainey does such incredible work for the blind community, so when I was first asked to come up with a dessert for her party, I felt so flattered and honored to be a part of her celebration.
The only hitch was it had to be a cookie that was free from nuts, peanuts, gluten-free and made with honey. It sounds like a tall task but luckily I know a thing or two about dietary requirements.
After testing this recipe repeatedly, I believe this version has the perfect balance of sweetness and flavor. I reduced the sugar, added orange zest and changed the baking time. I also added chocolate drizzle for an extra special touch.
There are only seven ingredients which you throw into one pot and cook on the stove. After the mixture comes together, you scoop the batter onto a baking sheet and voila-you have the loveliest bites filled with notes of coconut, orange and honey.
I love these little cookies because they are elegant enough to serve at a fancy dinner party but simple enough to bake. You can serve them with or without the dark chocolate drizzle. However, I love the addition of the drizzle simply because it looks pretty and the combination of orange, chocolate and coconut taste so satisfyingly good.
During my recipe testing phase, I had Lainey try a few samples for Rosh Hashanah when it is customary to eat honey laden sweets. They were such a hit.
And because they have no flour (gluten-free), these little gems can pop up again in the spring when macaroons are customary at the Passover table. Of course, they are so delicious, easy to make & allergy-friendly that they can become & should be everyone’s go to cookie year round.
Orange Blossom Coconut Macaroons with Dark Chocolate Drizzle
Makes about 13 bite-size macaroons
Free from: Gluten, Tree-Nuts, Peanut, Sesame Seed, Dairy, Soy
Adapted from Claire Ptak, The Violet Bakery Cookbook
Orange Blossom Coconut Macaroon
- 4 egg whites
- 3/4 c organic cane sugar
- 1/4 teaspoon salt
- 1 teaspoon orange blossom honey. If you cannot find orange blossom honey, any type of honey will do. *See Notes for Update
- 1/4 teaspoon orange zest (optional)
- 1 1/3 cups unsweetened shredded coconut
- 1/2 teaspoon vanilla extract
Dark Chocolate Drizzle
- 1-2 oz 70 percent dark chocolate bar, chopped( I use Guittard Chocolate brand)
Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
Measure out all the ingredients into a medium, heavy-bottomed pot and place over medium-low heat, stirring constantly.
As the mixture starts to warm up, it will be easier to mix everything together. Reduce the heat to low, switching to medium low to keep it cooking along. Stir continuously until all the sugar has melted and the mixture starts to look like rice pudding.
Keep stirring (like a risotto) until the mixture thickens and begins to dry out. Keep a careful eye to make sure it does not catch and scorch on the bottom. When the sugar has been absorbed and the mixture is completely thickened and liquid evaporated, take off the heat. This takes about 12-15 minutes total. Cool for a few minutes.
Scoop individual portions of the mixture onto a large parchment lined baking sheet. I use a small ice cream scooper. Leave enough space so that they have room to expand. Bake for about 15 minutes or until they are puffed and golden.
Keep an eye on the time as all ovens bake at different speeds. Allow them to cool completely on baking sheet before serving or storing. They will continue to bake on the sheet.
Once cooled, melt your chocolate over a pan of barely simmering water. Stir continuously until completely melted. Let cool a bit before pouring into a squeeze bottle. Drizzle chocolate over macaroons.
Use any leftover melted chocolate to serve over ice cream or dipped into cookies. Keeps in fridge for about a week.
*Notes Updated– the original recipe called for 1/2 tablespoon honey. I found this too sweet for my taste so I recently reduced it to 1 teaspoon. I feel the reduction in honey allows the coconut flavor to shine through and the sweetness level just right.
WAIT THERE’S MORE!!!!!: Thank you to Kortney from Allergy Girl Eats for organizing our allergy-friendly cookie exchange. In addition to sharing our cookie recipe, we were also assigned another fellow blogger’s favorite cookie to bake. What a fun way to bake something different.
If you are searching for cookies to make that will please everyone, give these fantastic looking cookies a try & check out some wonderful blogs. The links are attached below:
I had so much fun making these delicious top 8 free cookies called the $250 Nieman Marcus cookies from Sharon Wong from the The Nut Free Wok. A combination of chocolate chips and shaved dark chocolate are decadently baked into the batter. I’m getting hungry just thinking about them-Happy baking everyone!