Continuing on with my three newest Christmas inspired dessert recipes in honor of my 12 days of Christmas Cookies post…
I got the initial idea for these delicious Christmas cookies from a friend’s party, where she served these:
Her version of candy cane macaroons. I had but a small bite, just to experience the taste and they were delicious. But, much too much sugar for my liking, let alone the Core OR Advanced Plans. So it was time to re-invent the Candy Cane Macaroon. Here is what I came up with, the perfect combination of mint and cookie to calm your sweet tooth. :)
Goji berries are the perfect addition to this recipe as they are a low glycemic berry and provide a kick of sweetness and the look of candy cane (Advanced Plan)! Dried cranberries are another option for Core Plan followers. You could add in the level of chocolate with dark chocolate chips, too! Here is what my “Candy Cane” Macaroons look like. None of the sugar or food dyes and all of the flavor!
“Candy Cane” Macaroons
1 1/2 cups organic unsweetened coconut flakes
1 cup raw almond meal
5 tsp spoonable stevia powder
1/4 tsp sea salt
1/2 cup organic coconut oil, melted
1/4 cup raw butter, melted
1 tsp vanilla extract
1 1/2 tsp peppermint extract
Handful of Goji Berries, chopped
1.) Line a baking sheet with all natural waxed paper or natural parchment paper. Place all ingredients in a large bowl and stir until well combined. Place into fridge to set slightly, about 20 minutes.
2.) Use a melon baller or small spoon to scoop out little cookies. Place on lined baking sheet. Freeze to set. Serve when firmed up! These little cookies will stay firm for about 4-6 hours at room temp.
Another flavor combination I just thought of is almond extract and dried cherries! YUM. What do you think??
|Join the Virtual Cookie Recipe Exchange with Flour On My Face Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish.|