Maple Coconut Macaroons

by Joanne on March 24, 2017

Last December was not the most festive time of the year for me.  It was when I broke my wrist which among other things, put a huge damper on my holiday baking.  It was during that time when Bobs Red Mill sent a surprise:  Cake in a Crate.  This is a truly novel idea of sending a recipe plus all ingredients needed to make a fantastic dessert or snack.  I received the recipe for Maple Coconut Caramel Macaroons by Tieghan Gerard of the blog Half Baked Harvest.  This was first on my list once the wrist healed enough to get back to baking.

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This cookie is made with whole, quality ingredients that are gluten free, vegan with NO refined sugars.  A combination of maple syrup, sweet almond flour and healthy flaked coconut makes the macaroon hard to resist but when rich dark chocolate is generously drizzled on top, well, we’ve taken this treat to an entirely new level.  I know you’ll enjoy WITHOUT guilt.

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Ingredients:

  • 3/4 c 100% pure maple syrup
  • 1/4 c coconut cream
  • 1 TBS coconut oil  (I like Skinny Coconut for absolute quality guarantee)
  • 2 tsp vanilla extract (here is the link to make your own Vanilla Extract)
  • 3 c Bob’s Red MIll Flaked Coconut (get the very best from Bob’s Red MIll)
  • 1/2 c Bob’s Red Mill Almond Flour
  • 6 oz dark chocolate
  • 2 TBS toasted pumpkin seeds (toast on parchment lined baking sheet at 350F for 8 min)
  • couple of pinches of flaky sea salt
  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a small saucepan on medium heat, combine maple syrup,  coconut cream, and coconut oil. Bring to a boil, stirring constantly for 8 minutes or until slightly thickened and reduced to 3/4 cup.  Remove from heat and stir in vanilla and just a pinch of the sea salt.
  3. Add coconut, almond flour and all but 1/4 cup of the caramel to a food processor.  Mix until finely chopped and holds together when squeezed into balls.  *Save the reserved caramel sauce for drizzling on top when serving or for something else later. Keep in the fridge.
  4. Drop the balls onto the parchment lined baking sheet. They should measure about 1 3/4 inch round. Pack tight.  Bake for 10 minutes, remove from oven and cool completely.
  5. Melt the chocolate in the microwave or on the stove top, stirring until smooth.
  6. Once the cookies have cooled, drizzle with the chocolate then sprinkle on the pumpkin seeds. Place in the fridge to set.  Sprinkle with more sea salt if desired and drizzle with left over caramel sauce.

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Store in a tin.

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Now head on over to Half Baked Harvest to see what else Tieghan is cooking up. I hear she has a NEW cook book out.

What have you been baking lately?

 

Maple Coconut Macaroons
 
Vegan, No refined sugar, Gluten Free. If you love coconut macaroons, you'll adore this guilt free treat.
Author:
Recipe type: Dessert
Ingredients
  • ¾ c 100% pure maple syrup
  • ¼ c coconut cream
  • 1 TBS coconut oil (I like Skinny Coconut for absolute quality guarantee)
  • 2 tsp vanilla extract (here is the link to make your own
  • Vanilla Extract)
  • 3 c Bobs Red MIll Flaked Coconut (get the very best from Bobs Red MIll)
  • ½ c Bobs Red Mill Almond Flour
  • 6 oz dark chocolate
  • 2 TBS toasted pumpkin seeds (toast on parchment lined baking sheet at 350F for 8 min)
  • couple of pinches of flaky sea salt
Instructions
  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a small saucepan on medium heat, combine maple syrup, coconut cream, and coconut oil. Bring to a boil, stirring constantly for 8 minutes or until slightly thickened and reduced to ¾ cup. Remove from heat and stir in vanilla and just a pinch of the sea salt.
  3. Add coconut, almond flour and all but ¼ cup of the caramel to a food processor. Mix until finely chopped and holds together when squeezed into balls. *Save the reserved caramel sauce for drizzling on top when serving or for something else later. Keep in the fridge.
  4. Drop the balls onto the parchment lined baking sheet. They should measure about 1¾ inch round. Pack tight. Bake for 10 minutes, remove from oven and cool completely
  5. Melt the chocolate in the microwave or on the stove top, stirring until smooth.
  6. Once the cookies have cooled, drizzle with the chocolate then sprinkle on the pumpkin seeds. Place in the fridge to set. Sprinkle with more sea salt if desired and drizzle with left over caramel sauce.

Joanne

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Was it the computer or was it me?

by Joanne on March 7, 2017

There is not one iota of electronic technical intelligence existing in my brain. This is voluntary. Electronics don’t interest me except that I enjoy being able to use them. When there is a problem such as not being able to turn on the television the joy of new technology quickly leaves my body. Just let me get out of my seat, press an “ON” button and turn a darned dial on the TV, opting for one of the 4 available stations instead of hundreds available for viewing nowadays. It’s frustrating and confusing. So when our router/modem went south a week ago I could have guessed other problems would ensue. Sure enough, this past weekend both my good old (very old!) laptop decided it would turn on but do little else. The iPad which is relied on when the computer is only chugging along doesn’t like the new router/modem. My phone… well, you can guess. The end result of all this is here I am, at work, on a new laptop while the old one is trying to be salvaged, if for no other reason than I know how to use it.

It seems with this new computer which uses Windows 10, I have lost the use of Windows Live Writer. It won’t install. I’m using Word to construct and (hopefully) post to my blog. A new, unwanted, experience. Let’s see how it goes.

Wrist update: Pretty good although the therapist seems to want me to think otherwise. It’s been 3 months since surgery and I have limited flexibility with about half the strength. I drop a lot of things but on the positive side, I was able to open a bottle of wine this past weekend. As a result, I’d say things are progressing well.

Running:

I have been keeping up with the miles required in training for the Boston Marathon. As for speed workouts, not so much. My pace is about a minute slower than in previous years. When I get to about the 12 mile point, my wrist aches but not bad enough to make me stop. It’s really the lack of desire to push that little bit harder. This year my goal is simply to get through the race and experience the course one more time. I want to leave myself open to what ever happens be accepting without bitterness or self pity.

Last weekend was the Myrtle Beach marathon and half marathon. I was signed up but it didn’t work out. Next weekend, I’ll try to run a half marathon in Florida but, again, we’ll see what the morning brings and go with it. It will be time to change the clocks which might make it challenging to just get out of bed. The race starts at 7 am and we will be about 2 hours away. Good luck!

Speaking of luck, Saint Patrick’s day
is coming up with parades being held this coming weekend. Not sure what’s on our agenda but we’ll be in warm weather so it doesn’t matter, it will be good.

Recipes:

Not much baking or cooking going on. I’ve turned my taste buds to salads and soups. I’ve made some pretty good salads but nothing to post so the one below is a simple dish I’d like to try.

Quinoa & Smoked Mozzarella Salad

Based on a recipe from EatingWell – originally made with smoked tofu

About 4 servings

Ingredients

  • 2 cups water
  • 3/4 teaspoon salt, separated.
  • 1 cup quinoa, rinsed well
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tsp minced garlic
  • 1/4 teaspoon fresh ground pepper
  • 6 ounces smoked mozzarella cheese, diced
  • 1 small yellow bell pepper, diced
  • 1 cup grape tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup chopped fresh parsley
  • 2 TBS chopped fresh mint

Directions

Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook for 20 minutes.

Spread the quinoa on a baking sheet lined with parchment to cool for 10 minutes.

Whisk lemon juice, oil, garlic, the rest of the salt plus pepper in a large bowl. Add cooled quinoa, mozzarella, bell pepper, tomatoes, cucumber, parsley and mint. Toss to combine.

That’s it for this “beta” version of a blog post using word instead of writer. Stay in touch, comments are welcome especially if you have a really super recipe I can try! Take care and be healthy.

Joanne

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