Cookies and Candies 
Cookies and Candies Chocolate-Dipped Macaroons
S’mores Bites
Fudge Dessert Spoons
Chocolate Cheesecake Bonbons in Raspberry Sauce
Marshmallow Pops
MAKES ABOUT 24
Ingredients
4 egg whites
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt
1½ tablespoons potato starch
½ cup sugar
3 cups unsweetened dried shredded coconut
12 ounces dark chocolate, chopped into evenly sized bits
Directions
1. Preheat oven to 325°F. Line two baking sheets with parchment paper or silipat mats.
2. Whisk the egg whites, vanilla extract, almond extract, and salt, until frothy.
3. In a separate bowl, mix together the potato starch and sugar. Add the coconut flakes. Fold this mixture into the egg white mixture.
4. Use a small ice cream scoop to place rounded dollops of the dough onto the lined baking sheet. They won’t spread while baking, so they can be placed fairly close. Bake for 15–17 minutes, or until they just begin to turn golden. Remove from oven and transfer to a cooling rack.
5. Melt the chocolate in a double boiler. Dip the bottom of each macaroon in the chocolate and place on the second lined baking sheet. Repeat until all macaroons are dipped.
6. Use a spoon to drizzle more chocolate over the tops if desired. Refrigerate the macaroons for about half an hour to harden. Store between layers of parchment paper in an airtight container.
MAKES 12 S’MORES
Ingredients
3 gluten-free graham crackers
3 marshmallows
2 ounces milk chocolate
Directions
1. Break each graham cracker into four sections and place on a baking sheet.
2. Cut each marshmallow into four sections, lengthwise.
3. Place one marshmallow section on each graham cracker piece.
4. Bake at 350°F for 8–10 minutes, until marshmallows begin to brown. Remove and let cool.
5. Melt milk chocolate in a double boiler or saucepan over low heat.
6. Dip each s’more in chocolate and place on baking sheet lined with wax paper.
7. Refrigerate until chocolate sets.
MARSHMALLOWS
Ingredients
1 cup confectioners’ sugar
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (or ½ of a scraped vanilla bean or 2 teaspoons almond or mint extract)
Directions
1. Grease bottom and sides of a 13 x 9 x 2-inch rectangular metal baking pan and dust bottom and sides with confectioners’ sugar.
2. In the bowl of a standing electric mixer or in a large bowl sprinkle gelatin over ½ cup cold water, and let stand to soften.
3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second ½ cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
4. With a standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer.
5. In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan. Sift ¼ cup confectioners’ sugar evenly over top. Chill marshmallows, uncovered, until firm, at least 3 hours, and up to 1 day.
6. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
GRAHAM CRACKERS
Ingredients
1½ cups blanched almond flour
1 tablespoon arrowroot powder
¼ teaspoon salt
3 tablespoons butter or coconut oil
1 egg
2 tablespoons honey
1 teaspoon vanilla
½ teaspoon cinnamon
Directions
1. Preheat oven to 350°F.
2. Combine all ingredients in a food processor and process until dough begins to stick together.
3. Roll out the dough between two large pieces of parchment paper to ¼ inch thick. Peel away the top piece of parchment, but leave the bottom one in place. Use a sharp knife to cut dough into 6 rectangles that are about 5 x 2½ inches. Score each one into 4 equal parts and use a fork to lightly poke holes in the top. Transfer the parchment paper and crackers to a cookie sheet and back for 8–10 minutes.
MAKES ABOUT 20 SPOONFULS
Ingredients
1 14-ounce can sweetened condensed milk
12 ounces semisweet chocolate chips
½ teaspoon vanilla
Confectioners’ sugar or coarse sea salt and fresh mint leaves, for garnish
Directions
1. Grease an 8 x 8-inch baking pan.
2. In a medium saucepan, heat sweetened condensed milk and chocolate chips. Stir and heat until mixture becomes smooth. Remove from heat and add vanilla.
3. Pour into pan and allow to cool until set. Slice into ½-inch squares. Arrange dessert spoons on serving tray and place a fudge square in each. Dust with confectioners’ sugar or sprinkle with sea salt. Garnish with mint leaves, if desired.
MAKES ABOUT 30 BONBONS
Ingredients
BONBONS
1 package cream cheese, softened
2 tablespoons milk
1½ teaspoons vanilla extract
RASPBERRY SAUCE
½ cup sugar
¼ cup water
1 cup confectioners’ sugar
8 ounces chocolate, chopped
2 teaspoons cornstarch
2 cups raspberries, fresh or frozen
Directions
1. Line a baking sheet with parchment paper.
2. Beat cream cheese, milk, and vanilla until fluffy. Gradually add confectioners’ sugar, beating until combined. Freeze for about 20 minutes, then drop small spoonfuls of the batter onto the baking sheet.
3. Melt chocolate in a double boiler. Use a spoon to drizzle melted chocolate over each cheesecake mound. Refrigerate for another 30 minutes or until chocolate is set.
4. Meanwhile, make the sauce. In a small saucepan over medium heat, whisk together the sugar, water, and cornstarch, simmering until sugar dissolves. Add raspberries and cook, occasionally stirring and mashing down the berries until sauce becomes desired consistency.
5. To serve, arrange dessert spoons on a serving tray. Pour a little sauce in each spoon and then place a bonbon on top.
MAKES 20 POPS
Ingredients
2 cups chocolate chips
20 large marshmallows
20 popsicle sticks, lollipop sticks, or chopsticks
Sprinkles, coconut flakes, or chopped nuts
Directions
1. Line a baking sheet with parchment paper. Place a marshmallows on the end of each popsicle stick or chopstick.
2. Melt the chocolate in a double boiler. Dip the marshmallows in the melted chocolate, turning to coat. You may want to use a spoon to help coat the marshmallows. Roll in topping of choice and then place on the parchment paper. Once all pops are dipped and rolled, place pan in refrigerator to chill until chocolate is set.
