Coconut Macadamia Chocolate Macaroons

Coconut Macadamia Chocolate Macaroons
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I think this might be my new favorite cookie recipe. It has everything I love in it. Coconut, macadamia nuts and chocolate. And to top it all off, these cookies are just about the easiest cookies I’ve ever made. Got a craving? You can satisfy it in 15 minutes with a hot little cookie in your hot little hands.

The base of these cookies is dates. I don’t really like dates all that much (unless they’re wrapped in bacon) and I would probably never just sit down and eat them plain. They are, however, a key ingredient in many paleo dessert recipes. They provide moist sweetness and your baked goods don’t end up tasting like dates. The only kind of dates I ever use are Medjool dates. Other dates are just too dry and the finished product won’t turn out as expected.

Medjool Dates

The chocolate I used in this recipe is this one from Lindt. It’s one of the few that doesn’t contain any soy lecithin.

Quality Chocolate

 

I recently bought this cookbook on kindle and that’s where I got this recipe. I changed it slightly and added the chocolate. I’ll add chocolate to anything. Because I can. This is the first recipe I’ve used from this book, and if the other recipes in it are this good I’m probably going to be in trouble. By the way, don’t get cookbooks on kindle. It’s just not the same. You have to hold a cookbook in your hands. I also like to write notes in my cookbooks about recipe changes I’ve made and I can’t do that on kindle.

Ingredients:

  • 8 medjool dates, pitted
  • 3/4 cup (65 gm) shredded coconut
  • 3/4 cup (110 gm) roasted, salted macadamia nuts
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon honey (I used about half that)
  • 1 egg
  • 1/2 bar of chocolate, chopped
  • optional: add anything you want– chopped dried cranberries, cinnamon, etc…Is it wrong that I even think they would be good with bacon crumbles in them?

 

What I did:

  1. Preheat your oven to 350 F (180C).
  2. Place everything except the chocolate into a food processor. Mix it all together until it’s made a cookie dough consistency. You’ll still have a few bigger pieces of macadamia nuts in there, but that’s a good thing.
  3. Now stir in your chopped chocolate.
  4. Drop by rounded spoonfuls onto a parchment lined baking sheet.
  5. Bake for 12-15 minutes or until they are looking golden on top.
  6. This recipe made 14 cookies. But I’m not telling how long they lasted!

    Gooey and Delicious

    Ready to Eat

    I shared this post over at Allergy Free Wednesdays , Gluten Free Fridays,Slightly Indulgent Tuesdays

 

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13 Comments

  1. This looks amazing!! :) I’d love a bite now! :) LOL I’d like you invite you to come over and link this recipe (and any others up) at our Gluten Free Fridays party! It will be live for link ups tonight (Thursday) at 7:05 eastern time! I hope that you can join us!
    Cindy from vegetarianmamma.com

    • Hi Cindy! Thanks for stopping by. I think I have probably missed the link up for this week (it’s already Friday here) but I’ll try for next week. Everything I cook is Gluten free so I should have something to share pretty regularly :-)

      • That is fantastic, we’d love to have you as a regular!! :) Always fun to grow our community!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

        • I’ll be sure to link up regularly! I love seeing the food that everybody else submits…great ideas every Friday!

  2. these look awesome. Once I figure out how much sugar per cookie I can see how many (likely 1) my husband will be able to have (he is managing type II diabetes). Unfortunately we won’t be able to share this with our Son’s family as his son is allergic to a growing number of tree-nuts. Lets face it I probably would not want to share them anyways…

    • Hi Paulette,
      I ran these cookies through a nutritional information data base for you and they have 6 grams of sugar each. The total carb count per cookie is 7.9 grams. If it helps, I didn’t want to share either :-)

  3. I just made these and they are AMAZING!!! And SO easy! Thank you so much for this recipe. I am going to be making these a lot from now on! YAY :D

    • Hi Tiffany,
      These are one of my all time favorites! Looks like we have like-minded taste in cookies :-)

  4. These sound so delicious! Can’t wait to try them! Thank you so much for sharing the recipe!

    • Hi Ellen,
      These are one of my all time favorite cookies. I hope you’ll like them :-)

  5. I’m still reading through the recipe, but I wanted to leave a random thought on kindle cookbooks. I’m actually loving them. I don’t know if you have a tablet or not, but I read my cookbooks on mine. THEN if there is a recipe I like, I do a screen shot and then print out the image on a full page so that I can use it and not bring my tablet into the kitchen. You could also probably use the Kindle Cloud Reader thing and do a print screen of any recipes you want to make.
    Now, back to the recipe;)

    • Hi Natasha,
      I’m enjoying more things on Kindle and on my iPad now. I wrote this post about a year ago and have just finally gotten used to it. I think I still prefer having a real book, but I cook with my iPad in the kitchen all the time now (probably a disaster just waiting to happen!) ;-)

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