OK, so now that we have all that candied ginger, what are we going to do with it?
I’ve been known to eat it plain (shhhhh…) like, well, candy, but since it keeps well and since we have so much of it, I’m always hunting for ideas.
Mostly I use it in baking. This season I’ve been taking macaroons to parties. I got the recipe from The Splendid Table and I am here to tell you that if Lynne Rosetto Kasper says it is good and easy you can believe her. At least, her idea of easy and mine seem to be about the same. This isn’t always the case with “celebrity chefs” but that is another story…
Anyway, I found this truly quick and easy recipe for cookies that just happen to be gluten free as well. Mmmmmm…
You can read the Splendid version here, or you can just trust me that these are truly splendid!
Now, at the bottom of their recipe page they offer a few options. I read them all and, since I love chocolate and ginger I figured why not add both – so I did. So far no one has complained (grin).
Here’s all it takes to make about 35 or so cookies:
Simply Splendid Choco-Ginger Macaroons
2 large eggs, well beaten
1/2 cup sugar
pinch of salt
2-3 heaping tablespoons unsweetened cocoa powder
2-3 heaping tablespoons candied ginger, chopped very fine
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
Preheat the oven to 350ºF. Spread a sheet of parchment paper over a large cookie sheet.
In a large mixing bowl whisk together the eggs, sugar, salt, and extract. Add the cocoa powder and ginger and mix well. It will look shiny when it is mixed enough. Stir in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut. If it looks “runny”, add more coconut.
Mmmmm – and they’re not even baked yet!
Drop by teaspoonfuls onto the parchment on the baking sheet, and bake them 20 to 25 minutes. Transfer them to a rack to cool. When completely cool, package in something airtight (bag or box) and try not to eat them all before the party. Mmmmmmmm…
***
I got a “double ginger cookie” recipe from a friend recently. I think *one* of the gingers will be the candied stuff I have in the fridge. Watch this space… (grin) Mmmmmm!
Here’s hoping for a slightly spicy, totally splendid holiday season for all! Be well, eat well, and enjoy!
and then make soup 
I’m going to try those, thanks! Here’s another suggestion: I’m making Scottish shortcake in a ceramic shortcake mold, with candied ginger, ginger powder, vanilla and lemon zest. Soooo delicious!
By: maggiemehaffey on December 23, 2014
at 5:20 pm
Mmmmmm! Would you share the recipe? It sounds wonderful!
By: Rachel on December 24, 2014
at 3:20 pm
Here’s the recipe: 1 cup of butter at room tempurature, 1 cup confectioners sugar, 1 and 1/2 cups of white flour and 1/2 cup rice flour. (If you don’t have rice flour just use all regular flour.) I always jazz them up by adding some small pieces of candied ginger, a few shakes of powdered ginger, a nice grating of lemon zest and a half teaspoon of vanilla. Cream the sugar and butter together, add in the flour a little at a time until you have a soft dough. Knead it just enough so it holds together, (don’t overwork it) form in a ball, wrap it up, and refrigerate until it firms up. Press into a shortbread mould, or if you don’t have one of those, either roll into a thick rectangular (for rectangular cookies,) or round shape for pie wedge pieces, (about 3/8 to 1/2 inch, your preference) and poke it all over with a fork. Make a pattern if you want, You can also pre-score lightly on the top, any shape you want, really, but don’t cut them all the way through until they’re cooked. Bake at 300 F for 45 minutes, or until just slightly browning on the edges. Put them on a rack to cool about 10 minutes and then turn them out of the mould, or put on a cutting board and slice into cookies. Cool completely and serve for tea! I actually like these better as they age a little!
By: maggiemehaffey on December 26, 2014
at 2:33 pm
I haven’t made macaroons in years and your version sounds great.
By: Karen on December 23, 2014
at 7:34 pm
Easy, that’s what I like! And, they aren’t fragile so they travel well… Enjoy!
By: Rachel on December 24, 2014
at 3:21 pm
I have a ginger hot chocolate recipe I’ll send you after I get my mess cleaned up from Grandma’s Pound Cake w/lime glaze on top and Grandgirl’s Apple Cake I just put in the oven…Yummy! Granny apples, slivered almonds, coconut, cinnamon/lime with buttermilk,butter confectioner sugar drizzle (Paula Deen). Made New Orleans pralines but added maple syrup and Khalua instead of corn syrup. Do you want all these recipes?
By: Kathi Brown on December 23, 2014
at 8:36 pm
Good heavens! I’m tired out just reading about all your industry (grin). Mmmmm…
By: Rachel on December 24, 2014
at 3:22 pm
This is obviously for more than one. You probably can store it in the frig and heat it up as desired. I haven’t tried it yet.
Gingerbread Cocoa 2 cups sugar 1/2 cup unsweetened cocoa 2 teasp ground ginger 1 gallon Milk or Almond Milk unsweetened Garnish w/mini marshmallows
1. Whisk together first four ingredients in a 6 quart pan until blended. 2. Cook mixture over medium heat, stirring constantly, 20 minutes or until thoroughly heated. Transfer to 6 quart slow cooker on low…Garnish, if desired.
By: Kathi Brown on December 23, 2014
at 8:56 pm
Sounds delicious. Thanks. Love, Josie
By: Joan Shames on December 24, 2014
at 2:56 am