As we all know, women can’t live without chocolate, but when you’re soy intolerant, a chocolate free life is almost the only choice you have. Chocolate generally contains soy lecithin as the emulsifier which makes it a treat I have to avoid. Fortunately, Enjoy Life has a product that doesn’t push any of my buttons.
I’ve done lots of things with this chocolate. Around our house it makes a safe out-of-the-bag snack, great chocolate dipped pecans and a versatile chocolate coconut macaroon cookie.
To make this super-simple recipe, melt the chocolate chips in a double boiler. If you’re adding anything additional to the recipe, this is the point where you would add it.
After the chips have fully melted, stir in the coconut a half-cup at a time. Keep adding coconut until you like the looks of the mix. Use less coconut if you want heavier, more chocolatey cookies or more coconut if you want lighter, more crumbly cookies.
Dump the mix out on a piece of aluminum foil and spread it out. After it’s completely cooled, cut it into squares.
I’ve made these with a dab of butter for extra richness or with a couple tablespoons of milk or buttermilk (REALLY good) for additional lightness. You can add an extract like almond or vanilla, maybe even mint. I bet orange zest would be good!
If you aren’t gluten intolerant, you can use this recipe as the filling between thin shortbread type cookies for a totally different twist. Whatever additional ingredient(s) you choose, add it to the melting chocolate before adding the coconut.
I’m going to try a batch with some chevre cheese mixed in . . . I bet that’ll be good! Mmmm! It should add a nice creamy tang.