GF Salted Chocolate & Olive Oil Dipped Macaroons

                                       

Hello lovelies!
Christmas is almost upon us and we still have a few more days to get it together and make some yummy nom-noms!
This recipe is a bit different from regular macaroons,(not to be confused with French macarons-which I love, especially cherry one's) I think everyone has pretty much got almost the same recipe except it's either halved or the full one like what is here.
I like these because they are a gluten-free cookie without trying, use up my leftover egg whites, have an air of elegance while being familiar, and they are given an unusual twist by having olive oil and sea salt in the chocolate to really make the flavour POP!
It's such an easy cookie to make, especially if you decide that you do not want to add the chocolate part to it. This is totes fine as they taste amaze bombs with or without it. Personally, I find the chocolate is heavenly but some people find olive oil and sea salt paired with chocolate weird.(You need to check out the Big Gay Ice-cream truck in NY if you dig the combo) I kid you not, sea salt especially, brings out these wonderful tones to chocolate that make it taste smoother and so much more vivid on your tongue. (Shiver me timbers that's good!)
As for olive oil, well, this is a fat and fat makes our taste buds and certain parts of our brains dance.(Whip & nae nae all you like)
I use a high end extra virgin, cold pressed, fruity, organic olive oil and Barry Cacao or Valrhona Chocolate. I do not suggest skimping on this, the cookie taste cannot be guaranteed with lesser quality ingredients. As always pictures follow below to guide you and I am including another recipe I made, it's from last year but it is a staple in my roster of holiday cookies for 5 good reasons.
1-It's got no refined white or cane sugars
2-It's got good fats, flax seeds, protein from nuts & organic ingredients along with gluten-free oats
3-It's a vegan recipe
4-I don't like dried cranberries in my baked goods and I really enjoy them in these, I have also converted others to the cranberry side with this cookie.
5-And this is the most important reason, these are my Poppa Bear's favorites. I have to bake a batch just for him!

Here's the link & picture of the recipe for these which are called cranberry, carrot, and oat pillows:
(the macaroon recipe follows right after)

http://thekinkycoconut.blogspot.ca/2014/12/cranberry-carrot-oat-pillows.html

GF SALTED CHOCOLATE & OLIVE OIL DIPPED MACAROONS
Yields approximately 52 cookies
Preheat oven to 350 Degrees F

Ingredients:
Macaroons-
51/2 Cups Unsweetened Coconut shredded
1 1/2 Cups Sugar
8 Egg whites
1/4 tsp Pink sea salt
2 tsp Vanilla extract (real)
1 tsp Almond extract (real)

Chocolate dip-
3 Cups Good Quality Dark Chocolate (I use Cacao Barry Dark Pistoles)
3 Tbsp High end Extra Virgin Olive oil, fruity
1 tsp Pink sea salt

Method:

Macaroons-
-In a large bowl mix dry ingredients
-Add wet ingredients and mix until well combined
-Refrigerate at least 2-3 hours or overnight, make sure the mixture is covered with plastic wrap when refrigerated, to avoid it drying out.
-Preheat oven to 350F
 -Grab a scoop, I use a smaller one because macaroons are a sweeter cookie so people eat less and I like to make more cookies for the numerous tins I give.
-Scoop out and lay 3 down 4 across, on a parchment lined cookie tray.
-Wet your hands in some cold water, gently, slightly press down the cookies.
-Chill in freezer for 5 minutes
-Bake in oven for 6 minutes then turn them around halfway and bake for an additional 6-8 minutes depending on the size of the cookie. You want light golden brown edges, do not burn!
-Allow to cool completely before beginning the chocolate dipping process.

Chocolate Dipping-
-In a double boiler filled 1/4 way with water fitted place a clean metal bowl on top of pot, add chocolate and olive oil along with salt to the bowl on top of the double boiler.
-Heat on medium heat, stirring constantly.
-Once fully melted remove from heat and begin to dip half the cookie in the chocolate mixture.
-Lay dipped cookies on parchment lined paper and allow to cool.
-Place cookies on tray in the freezer for 10 minutes, once the chocolate is properly hardened, you can place the cookies in a Ziploc bag and keep frozen or refrigerated until ready to use.

                                        

                                        

                                        

I hope you enjoy these, feel free to leave any questions or comments down below, I love to hear from you!