Sunday, October 20, 2013

Coconut Macaroons

Yummy note:  I had such a fun and whimsical read this month for my Secret Recipe Club assignment. Chelsy from Mangia has a great blog devoted to many healthier recipes and adaptations, such as gluten-free, vegan, and even Paleo, like these macaroons I ended up picking to feature. So friends if you need recipe help or ideas in these categories, check this blog out. However, one thing you will find as a common theme running through her recipes, is that Chelsy has a passionate love affair with peanut butter and coconut. So I knew with some of the allergies in my house, I was going to be making something mostly for myself to enjoy. Yippee, mommy doesn't have to share ;-)  Mangia was perfect for it though, as Chelsy often refers to many recipes as a solution for the single gal :)  It was a toss up between making this banana pineapple coconut souffle or Paleo Coconut Macaroons... Either way, both recipes were things I've never even tried making before so I thought it would be fun. Macaroons ended up being the winner, as I am a sucker for those cookies the girls sell that resemble crispy yummy macaroons with chocolate drizzle.


Coconut Macaroons 

Ingredients:
For the macaroons:
2 cups of unsweetened, shredded coconut
2 large eggs
2 tsp. of vanilla extract
1/2 cup of honey

For the chocolate glaze:
2 tbsp. or so of unsweetened cocoa powder
1 tbsp of melted shortening or coconut oil
2 tbsp honey to sweetened it up
*I also added in a splash of coffee to my chocolate glaze to get it to a consistency I liked.



Directions:
Stir together eggs, honey, and vanilla in a mixing bowl; then add in the coconut and mix well together.




Drop the mixture using a cookie dough scooper prepared baking sheet. In a preheated 350 degree oven Bake macaroons for 18-20 minutes or until lightly golden around the edges.




Not sure if this is normal but I had some run-offs from the macaroons.
 It was ok, just got a bit gooey and dark on the edges faster. 

 Let the macaroons cool on the pans for a few minutes before transferring them to a cooling rack.

Prepare the chocolate glaze in a small bowl until smooth and dip the bottoms of the cookies into the glaze.



 Once the bottom chocolate dries, flip macaroons over and finish the tops with more chocolate drizzle.  
Chewy flavorful coconut macaroons - reminds me of a Hershey's Mounds.
These macaroons were pretty delicious paired up with a nice cup of mocha... 


Wait, what's this here?  I had a tiny bit of coconut macaroon mixture leftover so I used it in a different way. I liked the how the coconut and honey made like a caramel flavor, so I wanted to try it on top of a shortbread like cookie. So I used these mini shortbread cookies as a bottom to hold this leftover coconut macaroon mix, and wow, this is so going to be a new cookie I want to make. It was amazing; crunchy cookie bottom with a chewy coconut middle, topped with a chocolate coffee drizzle.. oh, yes, or as Chelsy would say, "Mangia!"
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7 comments:

  1. Thank you so much for the write-up! These are my favorite macaroons. I haven't had the bottoms come up like that before, but sometimes they do look a little golden because of the honey. Nonetheless, still super yummy! :) So glad you picked this recipe and you did such an amazing job! I love your blog, btw, and having been reading for quite sometime :)

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  2. YUM! I do love macaroons! And covered in chocolate are my fav. Great SRC pick.

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  3. Yum! Love the idea of adding coffee to the glaze. Mocha-licious!

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  4. Love a chocolate glazed macaroon! Delish. Glad to be part of SRC group C with you.

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  5. I have never had coconut macaroons before, but they look great!

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  6. My favorite part of cooking, is when I get it all to myself ;)

    Happy SRC reveal fellow Group C SRC'er!

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  7. OH,Boy, these look really sweet and tasty.

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