We have always said that breakfast are a special time at our two bed and breakfasts, Brewster by the Sea and Captain Freeman Inn. We are continually trying new recipes and have been especially creative this summer since we have several new accomplished employees helping us with breakfasts at our new inn, the Captain Freeman. A recent challenge has been to create some new recipes for our guests requiring a Gluten Free Diet. We love to surprise them with home made bread, cookies and pancakes. We recently came up with a new Gluten free Chocolate Macaroon cookie that is fabulous and all of our guests rave about it. It actually is so good we serve it on a regular basis even when we don’t have a gluten free guest staying with us. The recipe is so easy and is highlighted below.
1 cup semi-sweet chocolate pieces
4 large egg whites
pinch sea salt
1/2 cup white sugar
1/2 cup lite brown sugar
1 tsp pure vanilla extract
2 cups shredded coconut
6 tablespoons cocoa powder
Preheat oven to 350
Melt chocolate pieces.
Add salt to egg whites and beat with electric mixer. Slowly add sugars to form soft peaks.
Fold in vanilla and coconut.
Add cocoa powder and melted chocolate. Gently stir to incorporate.
Using a 1 oz. ice cream scoop, scoop out cookies onto cookie sheet
Bake 20 minutes or less
You’ll be amazed at how delicious these cookies are. We have also adapted some new recipes for our lactose intolerant and vegan guests. We love to see happy guests at our breakfasts tables!
My favorite time of the day is sitting down with family and enjoying a nice cup of tea or coffee with a fresh baked cookie, after all, everything in life tastes a little bit better with chocolate!
