3
Nov

Guest Post: Mexican Chocolate Macaroons

No

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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  • kara

    These were a total failure… tried making these and followed the recipe exactly, they melted everywhere… didnt work for me :(

    • Against All Grain

      Hey Everyone that has not had success : here’s a comment from Jenni that may help

      My advice to people who use a coarser coconut than the brand listed, which would include Bob’s Redmill (this is what Azure Standard orders in bulk) is that the liquid ingredients will not absorb the same. They should try omitting the coconut milk at first. Only add if needed after the the other liquid ingredients are mixed in. As the instructions say, the cookie should be packed, well formed and hold it’s shape. If it doesn’t than they need to add coconut milk till the dough is able to hold together well.
      In regards to falling apart, this most likely has to do with how firm they packed the cookie in the first place, or they tried to eat the cookie to soon. If their oven temp runs low it is possible that the cookie just needs to bake a minute longer, which is why I say that baking times will vary form oven to oven. Again, even when baked longer, the cookie will NOT firm up and crisp on the outside till it cools. Kind of like how caramelized sugar doesn’t crisp up till it cools.
      As always it is important that they measure correctly. Rounded or slightly rounded cups of coconut will very likely change the outcome of the cookie.

      • http://thetastyalternative.com amber

        I agree with Danielle. I mentioned above in another comment that I have made these about 10 times. Each time they have turned out perfectly.

        Measure liquid with glass Pyrex. I’ve used both “Let’s Do Organic” unsweetened coconut and also the brand in the bulk section of my Coop (which is coarser). I’ve never had one single problem with these. Just a note that you MUST pack the mixture into your tablespoon (or whatever you’re using). Pack it tight! I bake mine for exactly 10 minutes and let cool for about 10 minutes on the silicone baking mat. The firm up as they cool. This is a great recipe, and as mentioned, I’ve made it many times without any problem. Keep trying. Baking is tricky, but this recipe is great, so don’t give up.

  • Chocolate Rose

    I REALLY want to try these but have a question. Is the coconut oil melted or just mixed as a partial solid?
    Also, has anyone tried this with a different sweetener? I can’t do honey or any other normal sweetener.

  • http://paleoliscious.blogspot.com Paleoliscious

    This looks absolutely showstopping and the recipe is also amazing, I am going to make this definitely today! Thank you!

  • leyanne

    For the coconut oil, is it 1/3 at its room temp state or should it be liquified and then measured?? Thanks!

    • Jen

      Room temp

  • Jill Soniker

    Made these last night and they turned out perfect! Only change was that I made them with a 2 Tbsp measure instead of a 1 Tbsp measure because the 1 Tbsp measure was in the dish washer. So wit that being said I ended up with 11 coconut mounds on the baking sheet. Based on some of the reviews and feedback, I made sure that the measuring spoon was well packed before placing them on the parchment paper and they backed up great! Instead of dipping them in a little melted chocolate, I instead drizzled the chocolate on the macaroons once they were cooled and then placed the baking sheet in the fridge for about 30 minutes until the chocolate resolidified, and this worked well too! Thanks for this fabulous recipe! I will definitely make these again one day.