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Mexican Chocolate Macaroons Against All Grain

November 6, 2012

 

Reblogged post from urbanposer.com: via » Guest Post: Mexican Chocolate Macaroons Against All Grain.

 

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.

Ingredients (yields 18 cookies)

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

Directions

Preheat the oven to 350 degrees

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.

In a large bowl, combine together the first five dry ingredients.

In a separate bowl combine the rest of the wet ingredients.

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.

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.

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.

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.

Bake at 350 degrees for about 10-11 minutes. Remember, baking times will vary from oven to oven.

Allow to cool for at least 10 minutes before moving from the pan, or they will break apart.

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.

Serve and enjoy!

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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via » Guest Post: Mexican Chocolate Macaroons Against All Grain.

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