Toasted Coconut Macaroons

Hey, everyone. I feel like it’s been forever, though in reality it’s not even been a week since my last post. There have been so many developments and changes in my life, I don’t know where to start! As far as news goes, I did manage to get a job that I really love. The bad news is that it might take us out of New York… But, more on that later; we’re still working out some of the details. Although I should clarify that I’m not necessarily looking at it as “bad” news — it’s more of a bittersweet feeling. A bright future; a bright city to leave behind.

Well, as you might imagine, I’ve been a bit busier in the past week than I was when I was unemployed. Remember my whole rant about being a “night owl/morning person” a few weeks back? Well, I’m no longer either. I both go to bed early and hate waking up to an alarm clock in the mornings. Other than that, though, (and again, I will provide more details in the months ahead), I have the opportunity to do something I’ve only dreamed was possible: feeling wholly fulfilled in my career. The downside (aside from my alarm clock in the morning) is that all of my energy goes into doing well at work, and I have little left over when I get home to cook anything, let alone write posts.

That doesn’t mean I’m not still thinking about recipes all the time, though. I actually made these coocnut macaroons last week. My mom has implored me not to make them again because she liked them “too much” (oh, yeah, I’m living with my parents temporarily, too. But more on that later as well. Don’t worry; all is well with the hubs! …I told you there were a lot of changes going on!) I wanted to make a lower-carb, grain-free recipe for awhile and this one certainly fits that description (plus, they’re vegan, obviously). Although these are not low in fat, if you make them into small clusters as I did, you won’t have to feel too guilty about enjoying one or two (if you have the willpower to resist going for more).

Coconut Macaroons:

1 ½ cups shredded unsweetened coconut

2 tablespoons flaxseed meal

1 tablespoon arrowroot powder/flour

2 tablespoons coconut flour

¼ cup light coconut milk

½ cup agave nectar

1 teaspoon vanilla extract

Directions:

1. Mix all ingredients in a large mixing bowl until combined and sticky. Form into small mounds using a rounded tablespoon measure and lay flat on a parchment-lined baking sheet (if mixture is too dry and falls apart, add a bit more coconut milk. If it’s too wet add a bit more coconut).

2. Bake in a preheated 350 degree oven for 25 minutes. Let cool before serving.

Comments

  1. Liz says

    Welcome back to the midwest! You know you’re welcome for visits in Chicago. Maybe bring some of these with you? :)

  2. says

    I have absolutely no will power when it comes to macaroons. I’ve not had much luck making them egg free – will definitely have to give yours a try. Good luck with your new job! I’m sorry we never got to meet in NYC. Be well!!!

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