Vanilla Bean Macaroons Drizzled in White Chocolate

The holiday cookie baking continues... These macaroons are really simple to make. I highly recommend investing in vanilla bean paste. It's so fragrant and gives the beautiful little specs of vanilla in every bite.  

Vanilla Bean Macaroons Drizzled in White Chocolate

1 tbs vanilla bean paste
2 large egg whites
1/2 cup sugar
3 cups sweetened shredded coconut
3 ounces white chocolate (Hershey's white chocolate is gluten free)

Preheat your oven to 325ยบ F. Line a large baking sheet with parchment.

Add vanilla bean paste to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated.

Scoop the coconut mixture onto the lined baking sheet with a cookie scoop or spoon, creating balls about size of heaping tablespoon. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely.

Melt the white chocolate in a double broiler. Add the warm chocolate to a ziplock bag (this is a good alternative to a pastry bag). Squeeze all the chocolate into the corner of the sealed zip lock. Cut off a tiny corner of the plastic bag and pipe/drizzle the chocolate over the macaroons. Let chocolate harden and enjoy!

Makes about 2 dozen macaroons.

after baking 



Gluten-Free Chewy Molasses Spice Cookies

This is a delightful cookie that many people usually only eat or bake once a year, including myself.  These cookies have the festive holiday flavors of ginger, cinnamon and molasses with just the right amount of chewiness. I'm sure Santa will love them with a cold glass of eggnog! 

Gluten-Free Chewy Molasses Spice Cookies


1 3/4 cups all-purpose gluten-free flour
     (my personal favorites are Pamela's Baking Mix, Bella All Purpose Baking Mix, and the GF Bistro)
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon xanthan gum
3/4 cup unsalted butter, softened 
3/4 cup brown sugar
1 large egg
1/3 cup black strap molasses
*white granulated sugar for rolling cookies 


In a medium-sized bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum. Set aside.

In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the egg and molasses. And beat on medium until combined. 

Next, add the dry mixture to the wet until combined. Cover and refrigerate dough for 1 hour or overnight.

Preheat the oven to 350°F and line baking sheets with parchment or a Silpat. 

Scoop out tablespoon-sized amounts of dough and roll into a ball between palms of hands then roll dough into granulated sugar to lightly coat. 

Bake for 10-12 minutes, or until set. Let cool on a wire rack. Enjoy! 

Makes about 24 cookies.


Gluten Free Andes Mint Chocolate Chip Cookies

It's that time of year again! These cookies are perfect for holiday baking or a cookie exchange :)

                                          Gluten Free Andes Mint Chocolate Chip Cookies

2 1/4 cups GF Flour (I used Cup4Cup)
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tbs bourbon vanilla extract
2 eggs
1 cup mini chocolate chips
1 cup chopped Andes Creme de Menthe

Preheat oven to 350° F. Line cookie sheets with parchment. Beat butter and both sugars until well blended. Mix in vanilla and eggs until creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips and andes mints by hand. Drop by rounded spoonfuls onto parchment. Bake 14-16 minutes  or until edges are lightly golden. Cool completely. Enjoy!