Coconut Macadamia Chocolate Macaroons
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.
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.
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.
- 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:
- Preheat your oven to 350 F (180C).
- 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.
- Now stir in your chopped chocolate.
- Drop by rounded spoonfuls onto a parchment lined baking sheet.
- Bake for 12-15 minutes or until they are looking golden on top.
- 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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