You don’t have to be Willy Wonka to make irresistible chocolate treats. But since weaning myself off white sugar, white flour, dairy and animal products two years ago — thanks to a dare by personal trainer extraordinaire Thomas Roe — I sometimes wish I could ask Mr. Wonka for help with my often failed dessert experiments. I’ve so far managed to perfect a chocolate chip cookie, but lately I’ve longed to expand my repertoire.
Luckily, my friend Gina Moore of Pretty Little Dishes, who is not only a genius engineer but also a wizard in the kitchen, took pity on me. She’d been perfecting a macaroon recipe and was about to publish it on her beautiful site when she received my plea. With her signature mix of kindness and courage, she cut out the refined sugar, sweetened shredded coconut and eggs. After a little tinkering, she ended up with a delicious recipe for moist, chocolate-dipped coconut macaroons. Who needs a golden ticket when you can pop these rich, bite-sized treats in your mouth? The fact that they’re vegan, gluten-free and refined sugar-free only makes the experience sweeter.
