Welcome to Busy Women Mealtime Makeover! Whether you are one of the lovely busy ladies participating in the makeover or just interested in taking your meals up a notch – girl, do I have some rockin’ recipes for you! From now until October 13th I’ll be featuring twelve new delicious makeover-friendly recipes. (And if you want to join in and get the entire makeover PDF complete with meal plans, shopping lists and recipes, videos and photos of me cooking for added support, weekly emails with additional recipes and kitchen tips and tricks and access to our online forum, you can totally start a few days late – click here and sign up!)
Oh the sugar roller coaster. Up the coaster we feel awesome. Down the roller coaster we feel like crap - tired, sluggish and desperate for the next hit of sugar.
I admit I am a sugar addict. I am the type that will order a salad and dessert for dinner. The sugar roller coaster is a tough one to get off of. If you ever tried to quit sugar cold turkey it is no easy task. Instead, ease into it. Substitute refined white sugar for a more natural sugar like brown rice syrup. Yeah baby. You don't have to give up all of your favorite sweet treats. Just think, "how can I make this a little better for me?" No biggie, right?
Chocolate Coconut Macaroons
2 – 2 ½ cups shredded unsweetened coconut
½ cup honey or brown rice syrup
2 egg whites
½ teaspoon almond extract
½ teaspoon vanilla extract
4 ounces semi sweet chocolate (baking chocolate)
1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
2. Lightly oil a glass measuring cup to measure honey or rice syrup. Place sweetener in a pan over low heat until it begins to loosen. The brown rice syrup will yield a slightly less sweet macaroon. Add coconut and egg white. Heat the mixture over low heat, stirring constantly until it begins to collect (about 2-3 minutes). Remove from heat, stir in extracts. Let mixture rest until cool enough to touch.
3. With moist hands, make small rounded mounds and place them side by side on the cookie sheet (they will not spread).
4. Bake about 20 minutes, or until lightly golden. Allow to cool to room temperature on cookie sheet.
5. Chop up the chocolate into small pieces. Put 3/4 of the chocolate in the top of a double boiler and heat, stirring occasionally, until chocolate is at about 110 degrees (just barely too hot to touch). Remove from heat. Stir in remaining chocolate. This will temper the chocolate.
6. Pour chocolate over the top of each macaroon. Let chocolate set until firm before serving. This will take about 1 hour at room temperature. Refrigeration will hasten this process.
My friend Lisa got this recipe from www.cookusinterruptus.com