I’m becoming pretty freaking predictable.
Well, in some areas more than others
Like, every day around 4 o’ clock I have some ginger tea.
It’s caffeine free and is great for digestion.
But I drink it because OMG the flavor!
I also start my morning the exact same: wake up, let dogs out, feed dogs, eat breakfast, check social media, blog, workout, more blog stuff, bake, cook, eat, work, enjoy.
Oh, and at any given moment of the day you might catch me with my hand in the peanut butter jar.
But…if it’s not peanut butter (gasp!), it’s coconut.
Yep, if you have been reading for a while, you know I am addicted to two things: peanut butter and coconut.
Today, it’s coconut.
I frequent a small Mediterranean restaurant/market near my house and let’s just say that the baklava is so so, but the coconut macaroons…well,
they are pretty freaking legit. Chewy on the inside, crispy on the edges, made with eggs, coconut, and nothing else.
So, there I sat two weeks ago trying to reincarnate these babies.
Magic happened…then I dipped/drizzled them in a “cocoa” glaze.
Because I needed a chocolate fix.
Because coconut needs chocolate sometimes.
See: Girl Scout Samoa’s and Almond Joy bars.
Because y’all need chocolate.
Because life needs chocolate.
So, if you don’t mind, I’d like to remain predictable with my coconut things.
Watch out though…I’m bound to throw some curve balls.
Like, what if I made peanut butter brownies instead of peanut butter cookies?
Soooooo outside of my comfort zone
- For the macaroons:
- 2 c. unsweetened, shredded coconut
- 2 large eggs
- 2 t. pure vanilla extract
- ½ c. pure honey
- For the cocoa glaze:
- 2 T. unsweetened cocoa powder (or cacao powder)
- 1 T. melted coconut oil
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all of the ingredients for the macaroons until a sticky dough begins to form.
- Drop the dough by a rounded tablespoon onto the prepared baking sheet.
- Using the back of a spoon, gently press onto the top of the macaroon, making a slight “well” on the top.
- Bake for 18-20 minutes or until lightly golden around the edges.
- Let the macaroons cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
- Whisk the glaze ingredients together in a small bowl until smooth.
- Dip the bottom of each macaroon in the glaze and/or drizzle with the glaze.
Nutritional Facts (per macaroon w/ glaze): Total Calories: 87kcal, Total Fat: 4.9g, Sodium: 11.5g, Carbs: 10.7g, Sugars: 9.4g, Protein: 1.3g