These drop cookies are a delicious way to fortify your energy on the trail with their combo of dried fruit, nuts, grains, and chocolate. Wrap cookies in waxed paper and store in a rigid container in your pack, away from the heat of the thermoses.
- Serves: Makes about 18 cookies
- Course: Desserts
- 1 cup (250 ml) unsweetened shredded coconut
- 1/2 cup (125 ml) crunchy flake cereal (such as cornflakes or multi-grain cereal)
- 1/2 cup (125 ml) walnut pieces, toasted and finely chopped
- 1/2 cup (125 ml) dried cranberries or dried apricots, chopped
- 1/4 cup (60 ml) sesame seeds, toasted
- 3 tbsp (45 ml) cornstarch
- 6 egg whites
- 1/2 tsp (2 ml) salt
- 1 cup (250 ml) powdered sugar
- 1/4 tsp (1 ml) vanilla extract
- 8 oz (224 g) dark chocolate
- Combine coconut, cereal, walnuts, cranberries or apricots, 2 tbsp (30 ml) of the sesame seeds, and cornstarch. Set aside.
- In a large bowl, beat egg whites and salt with an electric mixer until foamy. Gradually add in sugar, beating well after each addition until mixture forms stiff peaks. Fold in coconut mixture and vanilla.
- Using a 3-cup (75 ml) measuring cup and a spoon, measure level scoops of batter and place on 2 cookie sheets lined with parchment paper. Leave at least 5" (1 cm) between scoops.
- Bake in a 325°F (170°C) oven for about 40 minutes, or until lightly browned. Cool trays completely on a wire rack.
- Meanwhile, coarsely chop chocolate. Microwave in a small bowl on medium heat for about 2 minutes, or until evenly melted, pausing twice during heating to stir (or melt in a double boiler).
- Dip the face of each macaroon into chocolate. Sprinkle with reserved sesame seeds while chocolate is warm; cool on a wire rack.
- - Chocolate Almond Macaroons
- If you’re an almond fan, substitute the following ingredients: ground almonds for the coconut, chopped toasted almonds for the walnut pieces, and almond extract for the vanilla.