Stockings & Macaroons
“The stockings were hung
by the chimney with care in hopes that
St. Nicholas soon would be there…”
This incredible stocking was needle-pointed by my Mother and a gift to me this year. I will always treasure it and her incredible talent of painting with threads.
Of course I had to put out a plate with a macaroon
for St. Nick and his visit round the world! I’ve included the recipe below.
Wishing you and your families love and wonder and joy
in this season of remembering the light and love of the world!
by Lea Goode-Harris (adapted from sugarfreelondoner)
For the Macaroons:
3 large egg whites (room temperature)
3 tbsp powdered sweetener. If granulated blitz in magic bullet or blender until powdered (I don’t quite fill the Tbls when measuring, as I like things less sweet)
3 tbsp coconut butter melted
2 cup shredded coconut- unsweetened
1 tsp vanilla extract
1 holiday memory
For the Chocolate Dip:
2 oz unsweetened chocolate
Preheat the oven to 350 degrees.
Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.
Add the powdered sweetener and whisk until fully incorporated.
Add the melted coconut butter, vanilla extract, 1 holiday memory and mix.
Stir in the shredded coconut.
Form balls with a flat surface and place on a baking tray lined with parchment paper. I use the Table spoon for this. It makes the perfect shape. I get about 21 cookies out of this recipe.
Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool.
Melt unsweetened chocolate in the microwave (in 30 second bursts) or in a double boiler. Stir in the butter. Then dip the macaroons into the chocolate, or spoon onto half the macaroon.
Place back onto the parchment paper and cool in the fridge until the chocolate is set.