Tuesday, July 21, 2015

Cherry Chocolate Coconut Macaroons

Coconut Macaroons are one of those decadent cookies that I always associate with weddings.  Though, that might have more to do with the fact that I first experienced them at a wedding, than their actual proliferation at weddings in general.

Now that I think about it, I'm pretty sure I have only seen them at two weddings I have ever attended...but, regardless of that fact, the association remains.

Now, there is one thing that I feel I must confess at this point...

I...love coconut.

Always have.

I think it is dreamy, and exotic, and divine.

I also have a quandary in regard to my general love of coconut, in that my husband feels the exact opposite of my love...in fact, he despises it.  I know that most of you would say something to the effect of, "Well, more for you!"  and that part is true.  But it's always a little sad to me when I cannot share the things I love with that crazy husband of mine.

Well, at least I can console myself with one of these babies!

Truth be told, you could substitute the cherries for whatever berry you like, raspberries or blackberries would be amazing!

Cherry Chocolate Coconut Macaroons


1 1/4 c. cherries
1 1/2 c. unsweetened coconut
1/4 c. coconut manna (coconut butter)
1 tsp vanilla
2 Tbs maple syrup
1/4 c. chocolate chips


In a food processor, chop the cherries with the vanilla and syrup until smooth.  Add the coconut manna and pulse a few times until mixed in.  Add the coconut and pulse until thoroughly combined and the mixture is thick.  Add the chocolate chips and pulse a few times to incorporate them into the mixture.

Use a tablespoon-sized cookie scoop to scoop the mixture and place them on a baking sheet.  Refrigerate the cookies for 10-15 minutes, then drizzle with melted chocolate.


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