Recipe Weds: Macadamia Cookies with Chocolate Ganache

macadamia cookies with chocolate ganache

Need a sweet treat, but want low sugar and gluten free? These cookies are the ticket.

I confess: I am a sugar lover. Specifically, I love my chocolate desserts. I don’t want to live my life without them. But I do want to reduce my overall sugar intake, and avoid wheat flour as much as possible. That doesn’t bode well for my relationship with cookies. Or does it?

Lately I’ve been experimenting with nut-based desserts. No flour. Lots of nuts. Limited sugar. It’s all good. Enter the Macadamia cookies with chocolate ganache. Yes, you read that right, except I left out the coconut (the title was getting too long). Can you say heaven on Earth? Now, I won’t go so far as to say these are a low-calorie option—they aren’t. Nor should you go eating a dozen of these at a time. But, if you need your sweet, these are good. Palm sugar has a lower glycemic index than table sugar, and all of the ingredients are whole, clean foods. These are worthy of an occasional splurge!

macadamia cookies with chocolate ganache

Recipe: Macadamia Cookies with Chocolate Ganache

Summary: a relatively low sugar, gluten free cookie with macadamia nuts and chocolate.

Ingredients

  • 3 large egg whites
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1/8 tsp cream of tartar
  • 3/4 cup palm sugar
  • 1 1/4 cup unsweetened, shredded coconut
  • 1/2 cup finely ground macadamia nuts
  • 1/3 cup coconut oil (liquid)
  • 1 tsp vanilla
  • 3 tbsp agave nectar
  • 6 tbsp cocoa powder

Instructions

  1. Preheat the oven to 325F and line two baking sheets with parchment paper.
  2. In a large bowl, whip egg whites with salt, ¼ tsp of vanilla, and cream of tarter until they are frothy.
  3. With the beater running, slowly add the palm sugar and keep beating until stiff peaks form. Gently fold in coconut and ground macadamia.
  4. Drop by small spoonfuls onto prepared baking sheets. Use the spoon to create a well in the center of each macaroon and build up the sides. Bake for 20 minutes, or until golden brown.
  5. Turn off oven and prop open the door with a wooden spoon and let the macaroons cool in oven for about an hour.
  6. After the cookies have cooled, make your chocolate sauce.
  7. Add the liquid coconut oil, 1 tsp vanilla, agave nectar and cocoa powder to a mixing bowl. Stir well until smooth and creamy.
  8. Drizzle the chocolate sauce over the cookies (you’ll fill the little wells you made, but don’t be surprised if the chocolate escapes and covers the cookie).
  9. Place in the freezer until the chocolate hardens.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Gluten free

Number of servings (yield): 12

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