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Coconut and chocolate, what two better ingredients to put together. These chocolate coconut macaroons with a touch of honey and a hint of almond are melded together, and will just about melt in your mouth.
This summer has been full of many family get togethers, picnics, and potlucks. The weather has been cooperating wonderfully. I can’t remember a summer in many many years that we have had such a bountiful amount of sunshiny days prior to the 4th of July, and it’s just continued into August. All of the Pacific Northwest seems to be getting out and making the most of it. The beaches and parks have been everyone’s playgrounds.
The food options for these gatherings seem to be unlimited from grilled mushrooms to Asian sesame salad and beyond.
For this potluck we needed some sweet treats so these No Bake Chocolate Macaroons were on the menu, along with their counter part Lemon Curd Macaroons. They passed the taste test with flying colors. Moaning could be heard, “Why didn’t you bring more of these?” Along with the Strawberry Rhubarb Frozen Pie every guest’s sweet tooth was satisfied.
Everyone worked up an appetite playing cornhole, ladder ball, some horseshoes and bocce ball. Competition was fierce, as is the case in many family gatherings. Everyone remained civil, no fights broke out, no egos were injured and everyone enjoyed all the activities. The competition certainly helped work up an appetite for all the food and sweet treats that were available.
Be prepared that these cookies are addicting and they won’t last long. There wasn’t a Chocolate Coconut Macaroon left.
You will need to make coconut butter before making the macaroons, but that’s quick and easy. You will also need to allow some time for these to chill in the frig for a little before serving. The no bake part is just an added bonus.
No Bake Chocolate Coconut Macaroons
Ingredients
- 3 cups dry shredded organic coconut, for coconut butter, see link above.
- 2 cups dry shredded organic coconut
- 1/4 cup coconut butter
- 1/4 cup honey
- 2 Tbs cocoa powder
- 1/4 tsp salt pink Himalayan
- 1 tsp organic almond extract
- 2 Tbs coconut oil
Instructions
- Make the coconut butter-See link above.
- Combine all ingredients in food processor and blend.
- Scoop out by the tablespoonful and place into container you will refrigerate them in.
- Holding each cookie between thumb and forefinger, using thumb from other hand make indentation in cookie for the almond butter.
- Place 1/4 tsp of almond butter into each cookie.
- Top each cookie with one almond
- Place container with cookies into refrigerator for 1 hour.
- Store in covered container in refrigerator or freezer.
Tags: almond cookies gluten free honey
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