Inside-out Almond Joy

I went out for a little dessert picnic at the Astoria Park with my girlfriend, which warranted a new creation that would be delicious and easily transportable.

If you hadn't noticed yet, I love coconut and particularly coconut macaroons. Simple to make, easy to share, and healthy as usual.

These little guys turned out lovely! They're the consistency of an oatmeal cookie but the flavors of coconut with the little gooey treat inside! Also perfect for travel and easy to eat on the run if you need a quick pick-me-up.

Directions:

1. Preheat oven to: 350'

2. Mix together all ingredients until a stiff dough (except almonds and chocolate)

3. Rub hands with flour and grab a little scoop of the coconut mixture, pat it flat in your hand, place 1 almond + 1 chunk of chocolate in center, fold over, and roll into a ball. Repeat.

4. Place on oiled cookie sheet or parchment paper. 

5. Bake for 12 minutes

6. Let cool a little + enjoy

Yield: 10 balls

Tips: You can roll these in almond pieces, or in melted chocolate for a more refined appearance, or mix in the almond pieces for flavor throughout. But I like the idea of a little hidden treat in the center. 

Double the batch, they're addicting!

Enjoy!

-Nelli

Links

Chocolate Coconut Macaroons

If I haven't mentioned it before, coconut macaroons are one of my all time favorite cookies (blueberry coconut macaroons) so I tend to make variations of them and this round is definitely on my list of favorites!

The photograph below has some of my favorite things in it: Scarlett, Cookies, + thoughts of Georgia. I was recently in Savannah (which I will be blogging about soon), and picked up that nifty magazine which happened to have my all time favorite movie featured on the cover. Like many little girls who grew up in America I always wanted to be Scarlett O'Hara; the charm, the clothes, the spunk!
Now that I am mostly grown up I have re-evaluated that desire; but anytime I watch the movie I get as giddy as a schoolgirl, fantasizing about long puffy dresses, refreshments on the porch, and of course a tumultuous relationship with a southern boy.

"Oh Rhett"

Directions:
1. Preheat oven to 350'
2. Mix everything together
3. Bake for 12 minutes

Yield:
5 cookies

Tips:
If the mixture is too dry add more milk +/or honey until it reaches desired consistency.
If its too wet add more coconut +/or flour.
Chia, Flax, + Carob are not necessary but I figure if I can throw them in and make my cookies healthier then why not?

It's been a pleasure.

-Nelli

Blueberry Coconut Macaroons

If I haven't mentioned it before, coconut macaroons are far and away my favorite cookies, yet I haven't quite mastered making my own, that is until now...

My friend and I were having a 'stay-in and hang out' evening. He brought the wine, I brought the dessert. The question arose as to what should we have for dessert: chocolate, peanut butter, creamy, fruity... He suggested with go with coconut and fruit, I had my work orders. What would I create with coconut and fruit? After mulling over the options I came up with the idea for none other than coconut macaroons with blueberries inside; and thus began my google search for a vegan recipe I would enjoy. I found 2 different blogs from which I made my recipe, Smitten Kitchen + Chocolate Covered Katie. Smitten Kitchen has a recipe for raspberry coconut macaroons, which are essentially the same as what I was going for however she used eggs, sugar, and almond extract none of which I was interested in using (however I am sure they would be equally delicious as the photos look amazing!). And I found the recipe for four-minute coconut macaroons at Chocolate Covered Katie, which was closer to my end recipe and completely vegan.

Through my infinite baking wisdom and merging of recipes below is what I came up with, they are super simple to make and very flavorful!

Directions:
1. Prepare the chia egg
-- combine chia seeds + water and let sit in a cup/small bowl for 20 minutes, until gelatinous
2. Preheat oven to 350'
3. Put everything (minus the blueberries) in food processor, and pulse a few times.
4. Add the blueberries, and pulse a few more
5. If the texture is your desired (Able to form mounds without collapsing), scoop into mounds on cookie sheet
-- If mixture is too thin add small amounts of flour or coconut until desired.
-- If its too thick add a touch of milk.
6. Bake for 15 minutes until the tops are toasted + light brown.
7. Let cool + Enjoy