I was asked to provide some refreshment for a church activity a few days ago, based on a Kenya, Africa theme. After searching, I found a recipe for coconut macaroons. Yes! No unusual preparations or ingredients, measurement conversions, etc.
Now, when I made these macaroons, I didn't actually follow the recipe I found online. Given that it would be served to around 30 women, I didn't want to take any chances, so I followed a more familiar macaroon recipe, BUT I did add chopped macademia nuts, as the original recipe suggested. (My brave friend, Jenny was faithful to her recipe, a whole wheat, carob, raisin brownie. They were . . . interesting. Very healthy, though.)
The macaroons were a hit. First with my husband, who declared I had "hit a home run" with this cookie. They were also enjoyed at our church activity. And, darn it, there were probably a couple dozen left to bring home. Yummy, but not so good for our diet.
Today, after trying to ignore them on my countertop, I decided that I would dip them in chocolate - Ghiradelli milk chocolate, to be exact. Oh my goodness!
Harvey came in after lunch, spied them, and tasted them. With his eyebrows raised, he then declared these cookies had been upgraded to a "grand slam"!
The grand slam recipe for these little gems can be found here. You won't be disappointed! (Oh, and if you want, add a cup of chopped macademia nuts. I'd never added them before, but the cookies were delicious with them.)
Those look sinfully delicious! I decided the "brownies" were more of a "nutrition bar" and that made them easier to eat; no expectation of sweetness!
ReplyDeleteWell without the chocolate they were fabulous, I bet with the chocolate they are divine. I'm being good though so i can just eat with my eyes.
ReplyDelete