A New Holiday Cookie: Chocolate-Cranberry Coconut Macaroons from Miraval
- Published: Thursday, December 6th 2012
- in Nutrition
We know macaroons have been all the rage this year, so we thought we’d share Miraval Resort & Spa’s very own recipe for Chocolate-Cranberry Coconut Macaroons. We love the festive and tasty ingredients in this recipe, combined with the rustic look, all of which make this special treat a great alternative to the traditional holiday cookie.
You can adjust this recipe to suit your tastes — simply keep the proportion of dry ingredients the same, Miraval’s Mindful Eating cookbook says. For instance, if you don’t like coconut, add more cereal. Chef Kim uses celiac-friendly cereal at Miraval, gluten-free Organic Maple Buckwheat Flakes, but you can substitute any flake-type breakfast cereal, from Special K to Bran Flakes, Miraval suggests. These refrigerate well, too; store the macaroons in an airtight container in the refrigerator after 24 hours to prevent separation and “weeping.”
Chocolate-Cranberry Coconut Macaroons (Makes 2 dozen)
2 cups flake-type cereal, such as Organic Maple Buckwheat Flakes or Special K
½ cup sweetened or unsweetened coconut flakes
¼ cup dried cranberries
¼ cup mini semisweet chocolate chips
3 large egg whites
¾ cup sugar
½ tsp pure vanilla extract
⅛ tsp salt
- Preheat the oven to 350°F
- Line two large baking sheets with parchment paper and set aside.
- Combine the cereal, coconut, cranberries and chips in a large bowl.
- In a bowl fitted with an electric mixer, beat the egg whites on medium speed until frothy. Gradually add the sugar and whip until thick and glossy. Add the vanilla and salt, and continue to mix for another 10 seconds.
- Fold the meringue into the dry ingredients, being careful not to deflate the meringue.
- Using a ¾-ounce scoop (1½ tsp), portion the mixture onto the prepared baking sheets and bake for 8 minutes. Rotate the sheet pans and continue baking until golden brown and the cookies lift freely from the parchment, about 16 minutes.
- Let cool on the baking sheets before serving, at least 30 minutes. Store in an airtight container for up to two days.
Nutritional information: 50 calories | 1 g total fat | 10 g carbohydrate | 0 g dietary fiber | 1 g protein
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