Today it has been eight years since I started my blog! I cannot believe it—eight years! When I started it, just to keep track of and share happenings of my boys and my life with my family and friends, I had no idea I’d still be at it this many years later. My boys are sure growing up!
It’s strange to think back to 2008. Sam wasn’t even one when I started my blog. He’s now almost nine! Scott is 17, Parker is 14, and Taylor is 12! Bah!!! It’s too much to keep thinking about, so let’s talk macaroons instead.
I love coconut. I don’t think I’ve ever met or made a macaroon I didn’t like. But I think I’ve made one that might be my favorite now….and for always? These have toasted almonds, ground nice and finely. They are made with coconut sugar and raw honey, unsweetened coconut and egg whites. Perfectly gluten free and refined sugar free, but you must believe me—they are so good. Perfect, if I must say so. Yes, they are great plain, as is. But if you know me, I have to add a little chocolate to just about everything. So I melted some Enjoy Life chocolate chips and drizzled it over the tops of the cookies, then sprinkled some more of the freshly ground toasted almonds on top. Heavenly!
They really are great without the chocolate. I know, I ate a few of them before the chocolate came along. But come on—everything is better with chocolate. It had to be done. I just wouldn’t be me if I hadn’t. You want the recipe, I know, that’s really why you’re here.
Can you guess which one I ate first? That’s right—the one where the bigger drizzle of chocolate fell upon it. ; )
Chocolate Drizzled Toasted Almond Coconut Macaroons, by Katrina, Baking and Boys! (Gluten Free, Grain Free, Paleo, Refined Sugar Free)
2 large egg whites, room temperature
1/4 cup coconut sugar
1/4 cup raw honey
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
3 cups unsweetened (dessicated) shredded coconut
1/2 cup freshly toasted, then finely ground almonds*
3-4 ounces Enjoy Life chocolate chips (3 ounces is 1/2 cup)
1/2 teaspoon coconut oil
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In the bowl of a stand mixer, add the egg whites and begin beating them on high speed with the wire attachment until foamy. Gradually add the coconut sugar then the honey. Scrape the sides of the bowl. Add the vanilla, almond extract and salt and beat until soft peaks form. Fold the coconut and ground almonds into the egg white mixture. Using a cookie scoop, put the coconut mixture into mounds on the baking sheet, using your hands/fingers form each firmly together on the tops. They can be fairly close together on the baking sheet as they do not spread. Makes about 16 cookies. Bake for 15 minutes. Let cool on the baking sheet until almost cool. Remove to a wire rack to cool completely. Melt the chocolate in a glass dish in the microwave in 20-30 second intervals, stirring in between. When it is almost completely melted, add the coconut oil and stir until melted and combined. This only takes about 90 seconds total. Using a small spoon (or add the chocolate to a sandwich-sized plastic zip top baggie with the corner snipped off), drizzle the chocolate over each cookie. I happened to have some extra ground almonds and sprinkled it over each cookie.
I took the inspiration and basic recipe for these from a recipe for some macaroons I made a couple years ago that were also the bomb--White Chocolate Lime Coconut Macaroons and Dark Chocolate Hazelnut Coconut Macaroons. These were also delicious! Try them! Credit goes again to What Jew Wanna Eat for the original recipe.
Happy Eight Years of Blogging to me. Who knows—maybe another eight year or more? I don’t even want to think about how grown up my boys would be then—and how old that would make me…..