Danielle Walker’s Favorite Holiday Treat

Guest Editor: Danielle Walker, Author and Photographer of Against All Grain

We love holiday sweets, especially when they are guilt-free and pregnancy friendly! So, we were especially excited when Danielle Walker, mom and New York Times bestselling author, agreed to be Guest Editor again and this time share her favorite seasonal cookie recipe with us from her new e-cookbook, Joyful. Keep reading for a simple recipe that is not only delicious, but makes a perfect holiday gift for family and friends as well.

Photo: Courtesy of Danielle Walker

From Danielle

So many of my fondest memories are tied to the holiday season and many of those are woven into the food we enjoy during this time of the year. With a crisp outside and a chewy inside, these Mint Chocolate Macaroons have a rich chocolate taste and leave just a hint of festive peppermint lingering on the tongue. They come together easily and you likely already have the majority of the ingredients in your pantry. Stack a few up and wrap them in some cellophane tied with a ribbon for the perfect Christmas treat or gift this holiday season!

Photo: Courtesy of Danielle Walker

Serves 2 dozen

Ingredients:

• 3 cups shredded coconut
• ½ cup cacao powder
• ½ cup honey
• ½ cup coconut milk
• ½ teaspoon peppermint extract
• ¼ teaspoon vanilla extract
• 1 egg white
• dash of sea salt

Instructions:

1. Preheat oven to 325 degrees F.
2. Combine the first 6 ingredients in a bowl.
3. In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out.
4. Fold the egg white into the coconut mixture and mix gently until fully combined.
5. Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers.
6. Place the dough on a parchment lined cookie sheet and bake for 30 minutes, rotating the tray half way through.
7. Cool on a wire cooling rack for 1 hour. Store in an airtight container at room temperature for up to 1 week.
8. Optional – dip the bottoms of the macaroons in melted dark chocolate mixed with ¼ teaspoon peppermint extract for an even more decadent treat!

Courtesy of New York Times bestselling author Danielle Walker’s e-cookbook, Joyful, a collection of more than 25 Paleo, Grain-free and Gluten-free Holiday recipes perfect for Christmas and the holidays.

This blog post provides general information and discussion about health, diet, lifestyles and related subjects.  The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker. The views expressed on this post represent those of the blogger and not of Destination Maternity.