Chocolate Macaroons

Y’all…I’m back.

Sorry for the hiatus. I am starting back at school this Tuesday and I had a looooong, relaxing, winter break.

For reallllz.

It’s great to relax every once in a while.

Plus, I cooked and baked a ton, but this time I didn’t do it for the blog.

Instead, I thought I would brainstorm and come back with some new content.

It’s great to start this near year off with the my first 2016 Secret Recipe Club  post.

This month I was privileged to get to know Anne, the lovely blogger and Holistic Health Coach behind her bolg, Simple and Savory. I looooove that Ann wants to share wholesome, fresh, and tasty recipes with all of us.

After perusing her site, I came across her gluten-free recipe index and decided I just had to try her Chocolate Macaroon Bites.

Oh, Laaaaaawd.


These babies are all coconut with a hint of cocoa powder for a chocolate kick.


Crispy edges, chewy centers…


you know the drill.


My parents and I went on a little detox for two weeks so I used stevia instead of maple syrup like Anne did. But for those of you crazies who aren’t on a sugar detox, feel free to look at Anne’s original recipe.


Good lord…these things are addicting.


But only in the perfect way. 😉

4.0 from 1 reviews
Chocolate Macaroons
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
  • 3 c. unsweetened, shredded coconut
  • ½ c. granulated stevia
  • 1.5 T. unsweetened cocoa powder
  • 2 large eggs
  • ½ c. coconut butter, melted
  • 1 t. pure vanilla extract
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl until a cookie dough like mixture forms.
  3. Drop the macaroon mixture by rounded tablespoons onto the prepared baking sheet.
  4. Bake for 12-15 minutes or until macaroons are lightly golden.
  5. Let cool slightly and devour!




Peanut Butter Macaroons

I’m pretty much already breaking my New Year resolutions.

Well, only the one about cutting back on sweets.

It’s just sooooooo tough!

I mean, peanut butter is just a vehicle for sweet things.

Am I right?

Sooooo…this time we are going to smash-bang it with some coconut.


Y’all…I put crunchy peanut butter up in these because


I do what I want.


You can do what you want too and use creamy peanut butter if you want instead!


Oh, and if you are an extreme paleo fanatic…


you could replace the peanut butter w/ almond butter, cashew butter, or a seed butter.


Because I can’t possibly live without peanut butter…you know my reasons.


These babies have a chewy center


with crispy edges.


Plus, just look at that peanut butter glaze on top.


We’re golden. 🙂

5.0 from 1 reviews
Peanut Butter Macaroons
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
A coconut macaroon with a peanut butter twist, with crispy edges, a chewy center,! Top with a sweet peanut butter glaze for that extra peanut butter flavor. Gluten-free, paleo option, vegan.
  • For the cookies
  • ¾ c. unsweetened shredded coconut
  • 2 T. coconut butter, melted
  • 2 T. crunchy peanut butter
  • 2 T. pure maple syrup
  • ½ T. pure vanilla extract
  • For the peanut butter glaze:
  • 2 T. peanut butter
  • 2 T. pure maple syrup
  • 2 T. unsweetened vanilla coconut milk
  1. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the cookie ingredients until smooth.
  3. Use a large cookie scoop and scoop the cookie dough onto the prepared baking sheet. Use the palm of your hand to press down gently onto the top of each cookie, flattening them slightly.
  4. Bake for 10-12 minutes, or until the bottoms are lightly golden.
  5. Let cool completely.
  6. In a small mixing bowl, combine all of the glaze ingredients until smooth.
  7. Drizzle each cookie with the glaze.
  8. Devour.


Detox Pumpkin Pie Macaroons

 Detox and pumpkin pie in the same recipe title?

That’s pretty much an oxymoron, right?

I do what I want.

So that’s why I made you healthy macaroons.

You would never know they are healthy but because I told you…the secret is out.


Pumpkin is the reason for the season.


Pumpkin is not only delicious, but it is a great source of fiber, vitamin E, and iron.


Soooooooo you can feel extremely good about these cookies I made for you.


Plus, they are paleo, vegan, and sugar-free!


Have I ever disappointed you?




Detox Pumpkin Pie Macaroons
Recipe type: Cookies, Macaroons, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Full of coconut with a touch of fresh pumpkin for that seasonal fall flavor. Gluten-free, paleo, nut-free, vegan.
  • 1 c. unsweetened, shredded coconut
  • ½ t. ground cinnamon
  • ½ t. pumpkin pie spice
  • ¼ t. salt
  • 2 T. slightly melted coconut butter
  • 2 T. unsweetened apple butter (I used a homemade version w/ no sugar, you could possibly use apple sauce)
  • 3 T. pure canned pumpkin
  • 1 t. pure vanilla extract
  • 2 packets of Truvia sweetener
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the ingredients together until you get a crumbly cookie dough mixture.
  3. The mixture should tighten together when you press down on it using a spatula.
  4. Using a small cookie scoop, portion the dough out into small cookies, and place on the prepared baking sheet.
  5. Bake for 10-12 minutes or until the bottoms begin to turn golden brown and the cookies are slightly crispy.
  6. Let cool and devour!



It’s Friday…hands up, wave em’ in the air like ya just don’t care.

Okay, now that we’ve got that out of our system, on to bigger & better things.

Okay, wait…no, I’m still doing my Friday dance…considering my Friday dance consists of me blasting Spice Girls/Backstreet Boy on Pandora and singing into a spatula.


You guys, I thought I loved Nutella, like the real thing.

Then, the other day I had a huge craving, busted open a jar and as the smooth, creamy butter touched the back of my tastebuds, I felt cheated.

Yes, I said it…I have now decided I don’t like Nutella.

I think it has something to do with the fact that I’ve made my homemade version a countless number of times and the real thing now seems…well, lackluster.

My fellow Italians are probably throwing rocks at me right now.

I have decided that homemade versions of any store product is just better…except for Reese’s PB Cups, which can never be replicated.

No, don’t tell me you have a recipe that produces the exact taste and texture…you’re lying.


Made my own hazelnut butter, y’all.

Butttttt…there are some really, really, ridiculously good brands of hazelnut butter if ya are too lazy to make it 🙂


Otherwise, 2 cups roasted, unsalted hazelnuts in food processor on high until a silky smooth butter begins to form, about 10 minutes, season to taste w/ salt.


I have had an intense chocolate craving for the past couple of days.


I’m totally out of my element because I’m not a huge chocolate fan.


I would take a piece of key lime pie over a rich, decadent chocolate cake any day.


Buuuuuttttttt…I will take that chocolate only if it includes either coconut or peanut butter.


It’s your lucky day…chocolate+coconut+ sea salt


i’m all over that.


Chocolate Hazelnut Macaroons
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 17
Coconut macaroons with an intense cocoa flavor, stuffed w/ mini chocolate chips, & made with hazelnut butter for a "nutella" inspired cookie. Gluten-free, vegan, paleo, & refined sugar free.
  • 1 c. unsweetened, shredded coconut
  • ½ c. unsalted, hazelnut butter
  • ⅓ c. unsweetened, cocoa powder
  • 2 T. pure maple syrup
  • 2 T. melted coconut oil
  • 1 t. pure vanilla extract
  • ¼ t. salt
  • ¼ c. mini vegan chocolate chips
  • coarse sea salt, optional topping
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix all of the ingredients together minus the coarse sea salt.
  3. Using a small cookie scoop, drop the dough onto the prepared baking sheet. You can choose to sprinkle each macaroon w/ a hint of coarse sea salt if you wish.
  4. Bake for 12-15 minutes, or until the edges of the macaroons begin to darken in color.
  5. Let cool completely before eating.

Nutritional Facts (per macaroon 1/17th of recipe): Calories: 86, Total Fat: 8g, Sodium: 1.5mg, Potassium: 47.4mg, Total Carb: 4.4g, Dietary Fiber: 1.7g, Sugars 2g, Protein: 2g


Little Miss Predictable.

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.


Surprise, surprise.


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 😉


5.0 from 6 reviews
Paleo Coconut Macaroons
Recipe type: Cookies, Dessert,
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 17
Chewy coconut macaroons made paleo w/ honey and dipped/topped in a simple cocoa glaze. Gluten-free/Paleo.
  • 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
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine all of the ingredients for the macaroons until a sticky dough begins to form.
  3. Drop the dough by a rounded tablespoon onto the prepared baking sheet.
  4. Using the back of a spoon, gently press onto the top of the macaroon, making a slight "well" on the top.
  5. Bake for 18-20 minutes or until lightly golden around the edges.
  6. Let the macaroons cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
  7. Whisk the glaze ingredients together in a small bowl until smooth.
  8. 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