3
Nov

Guest Post: Mexican Chocolate Macaroons

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With my new cookbook well under way and keeping me very busy, I’ve lined up some fellow bloggers to do guest posts for me two Saturdays a month. My autoimmune condition is heavily fueled by stress, so in an effort to stay healthy, these friends will help relieve some of the stress and keep recipes still coming your way! Today we have by good friend Jenni from The Urban Poser. Have you seen Jenni’s blog? If not, you’re seriously missing out. I first “met” Jenni about a year ago when I solicited free photography advice from her on Facebook. She graciously pointed me in the direction of a few tools and books and we’ve been friends ever since. Jenni and I are like minded in a lot of ways, but the flavors and textures of the foods we both like is uncanny. Every time she posts a new recipe I’m not only left drooling, but thinking how she beat me to it! Today she is sharing a special nut & egg free Paleo Macaroon with us. Enjoy!

For as I long as I can remember, I’ve had a major infatuation with sweets. Now I’m not talking about your stereotypical, sugar-driven addiction (ok, there might be a little of that!). For me, the romantic nature of this relationship runs much deeper than a simplistic drive for the next sugar high. I was the little girl with her nose pressed to the bakery windows. You know, the one who left hand prints and nose smudges all over any sparkling clean glass window where beautiful sweets could be viewed. Yea, that was me.

My jaw would drop open in wide-eyed wonder at the cakes that would tower higher than my little body. How beautifully they shimmered under the storefront lights, sparkling on their pedestals like the ballerinas in Swan Lake. Like I said…..major infatuation.

My One True Love

Of the endless variety of cakes and candies and pastries and pies, there is nothing that makes my heart beat faster than any kind of tiny, bite-size creations. Mini éclairs, petit-fours, cream puffs and the holy grail of all sweets…..the french macaroon. This is truly where my infatuation began…..which steadily grew into an obsession…..which finally evolved into creating. Yep, I eventually grew up and got to be one of those mysterious shadows constructing towering cakes and sweet morsels behind the sparkling (clean!) bakery window. That is, at least until my body decided I wasn’t even allowed to be in the room with gluten ever again……

Ahhhh the “weight of sweetness”, it’s still an obsession that I bear. Even when all gluten, grain, sugar, food coloring, crisco and even eggs are removed, my romanticism continues to live on. I still find myself dreaming up sweet morsels and recipes while I lie in bed waiting for sleep to come.

Now when people ask me “What is the point of all these sweets?” or “Aren’t you kind of missing the point (of Paleo)?”, my answer is this: The secret to vibrant living is not in what you do or don’t eat. It’s learning to hold your health in one hand and your joys and passions in the other, and sometimes we delightfully find that they are one and the same.

Jenni Hulet (aka The Urban Poser), is a yoga teacher, mother and ‘Real Foods’ lover. After suffering the debilitating onset of an autoimmune condition, she started her blog to help manage the overwhelming task of changing everything in her life. Her blog specializes in grain/gluten/dairy & refined sugar free recipes and supports a Paleo-style diet. Jenni’s personal mantra comes from the famous Winston Churchill quote: “The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.” Find Jenni on: Facebook Twitter Pinterest

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Guest Post: Mexican Chocolate Macaroons

AUTHOR: Jenni Hulet - The Urban Poser),

SERVES: 18 cookies

Ingredients:

  • 2 cups unsweetened fine-shredded coconut (I use Let’s Do Organic**)
  • 1/4 cup cocoa
  • 1 tablespoon cinnamon
  • Pinch of chili pepper (optional)
  • Pinch of salt
  • 1/3 cup coconut oil
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 2 tablespoons full fat coconut milk

Instructions:

  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper. Place another cookie sheet under the first one. This will help to keep the bottoms of the cookies from burning.
  3. In a large bowl, combine together the first five dry ingredients.
  4. In a separate bowl combine the rest of the wet ingredients.
  5. Add the wet ingredients to the dry and using your hands (my favorite, as I get to lick my fingers later) or a rubber spatula, mix the dough until all ingredients are combined.
  6. Using a rounded tablespoon (measuring spoon), scoop up some dough, filling the spoon. Drag the spoon on the side of the bowl packing the dough down some and making the bottom of the cookies smooth and flat.
  7. Tap the spoon on the bowl, letting the cookie fall into your hand, then gently place it on the cookie sheet. It should be a nicely formed mound that holds together. Repeat with the rest of the dough.
  8. Note: You may need to clean the spoon a few times as you work if you notice the dough starting to stick to the spoon. You can also grease the spoon with a little coconut oil if needed.
  9. Bake at 350 degrees for about 10-11 minutes. Remember, baking times will vary from oven to oven.
  10. Allow to cool for at least 10 minutes before moving from the pan, or they will break apart.
  11. If desired, dip the cookies in melted Enjoy Life Chocolate Chips and place on a chilled cookie sheet or in the freezer until the chocolate becomes solid. Sprinkle the tops of the cookies with more cinnamon.
  12. Serve and enjoy!
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  • http://ingredientsinc.net Alison Lewis

    love love these!

  • http://www.afinninthekitchen.com Loretta | A Finn In The Kitchen

    I’m stunned! They look gorgeous and I bet they taste even better!

  • Sophia

    I have to say I like your answer, and these chocolate macaroons. What’s life without some sweetness?

  • Alexandra

    Made these following the recipe exactly and they simply spread into these super-flat super-thin cookie shapes :( devastated. Luckily, still tasty, if not the most attractive!

    • http://thetastyalternative.com amber

      I’ve made these about 10 times (mostly with raw cacao and a few times with carob)…and they worked perfectly every time. Make sure you are measuring out your liquid in a glass Pyrex. I can’t imagine why they would spread out like that. I would try again for sure!

  • http://www.freshcrackedpepper.com Jen

    Hi all! I grew up with a version of these, but can’t remember what they had in them. A few words of wisdom: I tried agave syrup instead of the honey and they were a total failure (tasted awful). Also, I’m not sure why these are baked. There are no ingredients (eggs, baking soda, etc) that are affected/react from heat. Please correct me if I’m wrong, but wouldn’t these work just as well molded into shapes and then chilled? I baked them, and they worked out, but bonded well when I put them in the fridge to chill for a few hours.