Key Lime Pie

Posted on February 18, 2013 by Veronica

So happy to return today for the Secret Recipe Club‘s Group C reveal day! Life has been keeping me pretty busy, but I’ll talk about life another day.

Today I need to tell you about this Key Lime Pie. This amazing key Lime Pie. I was assigned to Mother Thyme‘s blog this month, which is a new-to-me blog, and I was really excited to peruse it. Jennifer’s blog is attractive, organized (yay for a recipe index!), and her photos are beautiful, so it was a real treat! Not to mention that most of the recipes are her own creations! I truly admire bloggers like Jennifer who mostly post their original creations, since I find that difficult, personally. My creations are very rarely blog-worthy. LOL!

So when I ran across this key lime pie recipe, I was excited because Dennis loves Key Lime Pie and I’ve been wanting to make him one for a long time, but I was also very skeptical. The main ingredients are sweetened condensed milk and lime juice. And it only calls for for 9 minutes of baking. I thought it was mis-typed, and eggs and extra baking time were missing. I mean, how can two very liquid hardly-baked ingredients make a thick, creamy filling?

So I searched online recipes and found some similar ones that didn’t even require any baking. What? Really? Wouldn’t this make soup pie?

I decided to give it a go, and I’m so glad I had faith in Mother Thyme! This is kitchen science, folks, and utterly fascinating. Apparently when the acidic lime juice is combined with the condensed milk, it thickens it, because as soon as I whisked it in, the two liquids turned into a thick, pudding-like filling. Amazing! After just two hours, it was ready to slice, and I didn’t even bake it at all!

The taste? Just as amazing as the magical thickness. Perfect balance of sweet and tart! I’m just so excited by this pie, you guys, you don’t even know. It’s so easy to make, so magical, and so delicious. You could even say…it’s magically delicious. :)

I made it a little festive by adding some food coloring to intensify the green (it’s really more ivory without the food coloring), and added shamrock sprinkles for a St. Patrick’s Day look. This would make a nice change for a St. Patty’s day dessert since most of them feature booze and/or mint. But even if you don’t try it for a holiday (would also be cool for Christmas with red sprinkes!), it’s great any time of year–especially spring and summer. Dig in!

Key Lime Pie

Printable recipe
Printable recipe with picture

Crust
1 1/2 cups crushed graham crackers
5 tablespoons melted butter
4 tablespoons granulated sugar

Filling
3 (14.5 oz) cans sweetened condensed milk
2 drops green food coloring + 1 drop yellow (optional)
1/2 cup sour cream
1 cup key lime juice (or regular lime juice)
2 tablespoons freshly grated lime zest (from about 2 large limes)

Garnish
Whipped cream or Cool Whip
Extra lime zest or sprinkles

Preheat oven to 350 degrees. Mix crumbled graham crackers, butter and sugar in a 9” spring form pan or a deep dish pie plate and firmly press evenly over bottom and sides of pan. Bake for 8 minutes. Let cool before adding filling.

Meanwhile, combine sweetened condensed milk and food coloring if desired, mixing until totally blended. Add the sour cream, lime juice and lime zest and whisk until thickened and completely incorporated. Pour mixture in to cooled crust and refrigerate 2 hours or until ready to serve.

If desired, just before serving, pipe whipped cream around the edge of the pie (I used Wilton tip 1M) and garnish with some extra lime zest or festive sprinkles of your choice. Or you can just serve with a dollop of whipped cream on top. Refrigerate leftovers.

Veronica’s note: never mind my shallow pie dish, do not use a regular pie dish or you will have too much crust and filling, as I did (I made a second small dish of pie with my leftovers). Do as I say, not as I do. ;)

Recipe source: Mother Thyme

You can see all the other Group C SRC recipes by clicking the linky man below:

46 Comments

Posted in Pie, Secret Recipe Club and tagged Condensed milk, dessert, easy, graham cracker crust, holiday, Key lime pie, no-bake, Pie, Saint Patrick's Day, simple, St. Patrick's Day, St. Patty's. Bookmark the permalink.

Taking a break

Posted on February 8, 2013 by Veronica

Just wanted to let you know that I’m on a break and hope to be back next week or by Monday, the 18th, at the latest as that is reveal day for Group C (my group, the best group ;)) of The Secret Recipe Club.

In the mean time, I’ve updated my “Current Favorites” on my side bar with some romantic yumminess that might inspire you for Valentine’s Day. I’ve already got my meal planned, how about you?

Much love and see you soon! :)

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Posted in Uncategorized. Bookmark the permalink.

Healthier Lasagna Soup

Posted on February 4, 2013 by Veronica

If you haven’t seen recipes for lasagna soup all over the web for the last couple years, then you don’t follow as many blogs as I do-lol! It is everywhere. It’s taking over the blogging world. If it wasn’t so delicious, it might scare me a little, but now that I’ve made it I totally get it.

Everyone has their own variation and I just took the one from Suzie’s blog and made it a little healthier. I have to tell you that Biz is actually the reason I finally made this soup because I think she’s made it (and raved about it) 55.7 times since Suzie posted it and I just couldn’t resist any longer.

So glad I gave in–this soup is completely frabrilis! I mean hello, lasagna in soup form? Frabrilosity!

P.S. A lot of things went wrong with my pictures and I do not care to explain the unattractive, cold plops of cheese and how thick this is because you would scoff at me and I’m not in the mood for your scoffing beyond the scoffing you’re doing at my cheese plops. :D Just follow my directions and you will have frabrilis soup that looks as delicious as it tastes.

Healthier Lasagna Soup

Printable recipe
Printable recipe with picture

2 teaspoons olive oil
1 (19.5 oz) package lean sweet Italian turkey sausage
1 cup chopped onions
4 garlic cloves, minced
2 tablespoons dried basil
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28 oz.) can fire-roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. broken up whole wheat lasagna noodles or other pasta of choice
salt and freshly ground black pepper, to taste

For the cheesy goodness:
1 cup low-fat cottage cheese or ricotta
1/2 cup grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese

Heat olive oil in a large pot over medium heat. Remove sausage from casings and add to skillet along with the onions and cook, breaking up into bite-size pieces, for 5-10 minutes, until meat is cooked through. Add garlic, basil, oregano and red pepper flakes. Cook for 1 minute.

Add tomato paste and stir well to incorporate. Cook for 3-4 minutes or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Don’t over cook or let soup simmer too long, as the pasta will get mushy and absorb all the broth.*

While pasta is cooking, prepare the cheesy goodness by combining the cottage cheese or ricotta and Parmesan together in a small bowl. To serve, place a dollop of the cheesy goodness in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

*Note: If you are anticipating leftovers, it’s best to cook the noodles separately and add them to the bowl along with the soup, then store them separately, drizzled with olive oil so they don’t stick together. They will become mushy if stored in the broth.

Recipe source: slightly adapted from Two Dogs in the Kitchen.

25 Comments

Posted in Italian, Soups & Stews and tagged cooking, healthy, lasagna soup, recipe, turkey Italian sausage, whole wheat, winter. Bookmark the permalink.

Thankful Thursday #101: God’s Grace

Posted on January 31, 2013 by Veronica

I know you’re all dying to know the cookies giveaway winners, so go check it out and I’ll see you back here soon.

Grace (definition taken from Wikipedia): something that is God-given, made possible only by Jesus Christ and none other. It is God’s gift of salvation granted to sinners for their salvation. Common Christian teaching is that grace is unmerited mercy (favor) that God gave to humanity by sending his son to die on a cross, thus delivering eternal salvation. However, this definition alone may not cover all uses of the term in scripture. (You can read more by clicking the Wikepedia link if you wish.)

Lately I’ve been going back and forth between my childless grief and smacking myself upside the head (figuratively speaking) for being such a little “it’s so unfaaaair!” baby. News flash to self: life here on Earth isn’t. fair.

We aren’t guaranteed anything in this life except our ultimate death, and there is so much suffering going on, beyond what I could even imagine. This is a fallen world, a sinful world, and I’m a sinner along with every one else. But by God’s incredible grace, I was offered, we all have been offered, salvation through the blood of his son. By Christ’s sacrifice.

God never promised me a child. But he offered me something even more precious. Salvation. I accepted that gift four years ago when I believed, confessed Jesus as my savior and was baptized. And I try to be worthy of that gift today and follow his Word, though I do fall short many times. I never realized until recently that I’d been taking that gift for granted, just like so many daily blessings I overlook.

I’m always thankful that God sent his son to die for my sins, grieved that he had to, but incredibly thankful that he loved me so much. But over time I kind of lost sight of the forest for the swarm of bees chasing me-lol. I think that’s easy to do when you are suffering, and we need to be careful of that. I need to be careful of that.

I’m trying not to share my suffering with you too much because it’s not who I am. I don’t focus on the negative and I truly am happy 90% of the time. But today, with this particular post focused on what it is, I do want to tell you that yes, I do suffer monthly when that witch Aunt Flo comes to visit. Unless you’ve been through the trial of infertility yourself, you just can’t know how much it hurts to see that red come every month, when every month you’re just so sure that she’s going to be in hibernation for nine months.

But I’ve had to give myself some tough love through this pain lately. “God has already given you the ultimate gift, Veronica. Isn’t He enough for you?” Even when Paul, who did such wonderful work in God’s kingdom, asked for the thorn to be removed from his flesh which tormented him, God told him, “My grace is sufficient for you.” (2 Corinthians 12:7-10) Yes, it is, and you’d better get over yourself, Miss Thang, because you already have what you need.

And it’s true. God is enough for me. At one time, I will admit that He wasn’t, that all that mattered was what I wanted. But as I’ve continued to grow as a Christian, I can now say that yes, his grace is not only sufficient for me, IT IS ALL I NEED.

Does it make me hurt inside to tell you that? More than you could know. While I have more than I ever could hope to deserve, that will never take the sting away from not having a child. *sigh* I guess we all are guilty of wanting our cake and eating it too. But that sting also does not lessen the wonderful joy I find in God’s grace and the wonderful blessings he has seen fit to give me, especially my husband. Speaking of more than enough! :)

Will it still hurt every month when Aunt Flo knocks at the door and barges her way in despite my protests? Oh yes, it will hurt. Guess what, Veronica, you’re not the only one who grieves a loss today. At least you have a husband who you adore and feels the same about you–how many people are still waiting for that kind of magic in their lives? How many are in terrible relationships? Or how many are dying painful deaths??? You can cry today, but while you’re doing that, you’d better pray to God and praise him for his grace, for his wonderful love, and how He has showered your life with abundant blessings. Don’t you dare forget any of that.

So hear I am, with Aunt Flo getting ready to tear down the door. And yes, I really thought she was in hibernation for the hundredth time. Oh, how I can fool myself! It only seems to get harder with time, most likely because we’re running out of it. And I thank God for his grace, for while I may not have everything in this life that I want, I know that in my next life with Him, there will be no more tears. Only joy.

34 Comments

Posted in Thanksgivings and tagged apostle Paul, God's grace, infertility, struggles, sufficient, trials. Bookmark the permalink.

Buffalo Chicken Chili

Posted on January 29, 2013 by Veronica

I have Biz to thank for this amazeballs recipe. I like a lot of different chili’s (this is the eighth chili recipe on my blog!), but this is definitely a contender for my favorite. I love the heat level–we like spicy and for us this was perfect. Spicy but not so spicy that you can’t taste the wonderful flavor. Your lips may burn a bit, but you can still feel your mouth after eating a bowl, which is a plus in my book.

Since the veggies are pureed and totally not visible, there’s less risk of complaints from picky eaters. I felt super manly while eating it, with all the meat and beans and spiciness, and apparent lack of vegetables. But then I couldn’t pee standing up, so that was the end of my manliness.

Also, just an FYI, your chili will not be this thick right after cooking it. This was the day after I made it, and before I heated up the bowl. Not many things look good cold, but apparently chili is one exception to the rule. I think it’s so purdy. (I believe I just lost my man card again.)

Buffalo Chicken Chili

Printable recipe
Printable recipe with picture

2 large carrots, peeled & cut into 1-2″ pieces
3 stalks celery, cut into 1-2″ pieces
1 large red pepper, cored & cut into 1-2″ pieces
5 cloves garlic
1 tablespoon olive oil
2 pounds ground chicken
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
1/2 cup Frank’s Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained
1 (15 oz) chili beans in sauce (do not drain)
salt and pepper to taste

Optional garnish: blue cheese crumbles or Spicy Ranch Crackers

Place carrots, celery, red pepper, and garlic in the bowl of a food processor fitted with the blade attachment. Process until pureed and set aside. In a soup pot, heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink. Add vegetable purée to chicken mixture and cook about 5 minutes until veggies start to soften. Add the remaining ingredients and bring to a boil over medium-high heat, then reduce to a simmer and cook for 1 hour. Serve with blue cheese crumbles or Spicy Ranch Crackers, if desired.

Nutrition Per Cup (without garnish): 239 calories, 3.4 fat, 29 carbs, 7.5 fiber and 23.5 protein.

Recipe source: My Bizzy Kitchen

***

I won’t be posting Wednesday, so I’m going to take this opportunity to remind you to enter my cookies giveaway by Wednesday at midnight. Good luck!

24 Comments

Posted in Lighter Fare, Soups & Stews and tagged best, buffalo chicken chili, favorite, manly, winter. Bookmark the permalink.

Spicy Ranch Crackers

Posted on January 28, 2013 by Veronica

This is a twist on seasoned crackers for those that enjoy a spicy kick. I make a triple batch of seasoned crackers every December to include in my goodie bags with assorted sweets, and this year I made a second spicy batch for those that like things on the spicy side. They are great on their own as a snack, but as with the seasoned crackers, one of my favorite things to do with these crackers is to sprinkle them on soup as a garnish, especially tomato soup or chili. And let’s not forget the Super Bowl is coming up, right? These would be perfect for the heat-lovin’, snack-eatin’ guests at your party.

Spicy Ranch Crackers

Printable recipe
Printable recipe with picture

2 (12 oz) bags oyster crackers
1 (13.7 oz) box cheese crackers
1 (1 oz) envelope spicy ranch dressing mix
1 (1 oz) envelope ranch dressing mix
1 tablespoon red pepper flakes
1 tablespoon garlic powder
1 teaspoon dried dill weed
½ teaspoon onion powder
1 cup vegetable oil

Mix crackers in a large bowl. Sprinkle dressing mix and spices over the crackers, then pour oil over it all. Mix until the oil is absorbed. Cover and store overnight for the flavors to develop.

A Veronica’s Cornucopia Original

22 Comments

Posted in Snacks & Appetizers and tagged appetizers, food gifts, ranch, seasoned crackers, snacks, spicy, Super Bowl. Bookmark the permalink.

Thankful Thursday #100: A Cookies Giveaway! {CLOSED}

Posted on January 24, 2013 by Veronica

This giveaway is now closed. (The comments that didn’t answer the question or opted out were not counted.) The winners of the cookies are #47 Stephanie Thummel, #22 Simone, #60 Erin’s DC Kitchen, #4 Deborah, and #61 Stephanie C. The winners of the crème bouquet are #14 Erin, #21 Holly Cummings, #44 Sarah, #36 Becky Esinger, and #55 Gloria – The Ginger Snap Girl. Please reply to my email within 48 hours to claim your prize. Congrats!

Wow, it’s my 100th Thankful Thursday post, guys! It really doesn’t seem that long ago that I wrote my first one. Back then it was “Thankful Tuesdays.” Since that first post, I’ve been thankful for cheese & my savior (not in that order, of course), friends with benefits, a drugged up Dad, souls being saved, all the bad stuff, the demise of Den’s evil glasses, my sisters, and even nose hairs. Among many, many other things. And yet there is always something to be thankful for every day. It’s not always something new, but good things that continue and endure the test of time are something to be even more thankful for and recognized on a daily basis.

You guys already know I’m thankful for you, right? I did devote an entire Thankful Thursday to you, after all. Well, to celebrate my 100th Thankful Thursday, I’m going to offer a giveaway that (I hope) will make you thankful. I asked for suggestions last week on what I should do for my post today and Rhonda suggested offering my own baked goods. Suzie seconded the motion so I decided that’s what I’d do, with an optional extra.

Giveaway details

I’m offering FIVE readers the chance to win a small flat-rate Priority mail box stuffed with my blue ribbon Almond Fudge Cookies, and blue ribbon Brown Butter Chocolate Chip Cookies (you choose with/without toasted pecans). And if you so desire, I’ll throw in a 2 oz. bottle of my top secret (OK not really) most favorite frosting flavoring, crème bouquet (read more about it here to see if it’s something you would like).

I’m also offering FIVE additional readers a 2 oz. bottle of crème bouquet flavor emulsion so you can make your cakes taste like heaven on Earth.

Giveaway is open worldwide, but if you are a foreign reader, I can only offer the crème bouquet.

GIVEAWAY IS NOW CLOSED. SEE THE BEGINNING OF THIS POST FOR THE LIST OF WINNERS.

To enter, leave a comment telling me how you found my blog. I always wonder! If you only want to enter one drawing, please indicate which one in the comments, otherwise you will be entered for both.

~~You can earn an extra entry by following me on Twitter and leaving me a separate comment letting me know you do or already do.~~

~~Giveaway will close Wednesday, January 30th, at midnight and winners will be contacted by email.~~

Thank you so much for reading, and good luck!

73 Comments

Posted in Thanksgivings. Bookmark the permalink.

Paleo Orange Chicken

Posted on January 23, 2013 by Veronica

This dish is a revelation for healthy eating. It has no breading, not even a thickener for the sauce, doesn’t require frying, is naturally sweetened with fresh squeezed juice alone, contains only healthy fat, and yet it is so. delicious.

And guess what? It is yet another way to use virgin coconut oil! I’ll be drawing the winner for the Tropical Traditions oil at midnight tonight (click here to enter the giveaway if you haven’t yet), so I decided to sneak in another recipe that uses it before I did. I myself just got a gallon of it (happy happy, joy joy! Thank you to those who made first-time purchases through my links, that’s how I earned it!), so you can be sure I’ll be posting many more recipes using it.

Full disclosure: for the record, I mainly cook with/eat extra virgin olive oil, just so you don’t think I’ve devoted my life to saturated fat, even if it is a healthy one. :) Also, for the record, I am not on the Paleo diet, but am all for eating healthy. And lastly, this was Den’s plate, as I had no rice on mine because I’m not eating starches right now. </TMI>

As for this chicken, I don’t have much to add beyond that it was incredible. It is sweet, even without refined sugars of any kind, and packed with flavor. I have to admit I totally forgot to include the sriracha (*sob* we love spicy, how could I?), which probably would have improved the consistency so that it coated the pieces a little better, but it was still great even without it. Who needs fried chicken pieces drenched in a sickeningly sweet syrup sauce when eating healthy tastes even better? Move over, take-out!

Paleo Orange Chicken

Printable recipe
Printable recipe with picture

1 lb. boneless, skinless chicken breasts or thighs (cut into bite size pieces)
3 tablespoons virgin coconut oil
juice of 2 oranges*
zest from 1 orange
1 teaspoon grated fresh ginger
3 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce or sriracha
3 green onions, sliced (white and green parts)

In a medium-sized saucepan, add the orange juice, zest, ginger, soy sauce, and chili garlic sauce or sriracha. Set over medium-high heat and let simmer to reduce and thicken while the chicken cooks. In a large saute pan, heat the coconut oil over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. If your chicken pieces are really close together, you’ll likely have a lot of water in the pan (it doesn’t evaporate as well), and you should drain the excess liquid off to help the pieces brown. Remove from heat and if the sauce is ready (it will be reduced to very little, coating just the bottom of the pot, thick and almost like a glaze), add the chicken to the saucepan and stir to coat with the orange sauce. Serve topped with sliced green onions.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you need to, or add a teaspoon of sweetener, such as stevia or agave nectar, until you’re satisfied with the flavor.

Recipe source: Health-Bent

35 Comments

Posted in Asian, Lighter Fare, Meats and tagged chinese, coconut oil, healthy, low carb, orange chicken, paleo, Paleolithic diet. Bookmark the permalink.

Grandpa Hoho’s Shrimp Dip

Posted on January 21, 2013 by Veronica

This month I was assigned to The Kitchen Witch‘s blog for The Secret Recipe Club, which was very exciting because this is the first time I was assigned a blog I already follow. Knowing Rhonda likes to pick a heritage or family recipe from her assigned blog, I decided to pick a recipe from hers with the same criteria. I came across Grandpa Hoho’s Shrimp Dip and at first thought I was in trouble because 1) I’m officially on a “getting healthy” plan, 2) Eating creamy dip is not part of that plan, and 3) I love dip more than anything else in the world. Except God. And maybe my husband. But that’s the order of things in my world: God, Dennis, dip.

So I thought making this dip would spell big trouble for me, as in eating the entire batch by myself in one sitting with copious amounts of buttery crackers. Thankfully, Dennis informed me there was going to be a potluck at his work. Saved by the potluck! So while I did indulge in some of it, I had the incentive of knowing it also had to feed his co-workers to hold off on eating more than I should. Otherwise, oh yes, this dip would have been history in less than ten minutes.

This dip is just sensational. Dennis is the ultimate shrimp hater (in his world the worst things in the universe are 1) shrimp, 2) wiener dogs, and 3) any song by Poison), but he really loved this dip. I added dill and garlic to the original recipe (sorry, Grandpa Hoho), which compliments the mild seafood flavor, and it turned out to be a real crowd-pleaser. Dennis returned home from work with an empty dish, rave reviews, and a recipe request. The ultimate compliment!

Thank you, Rhonda, for sharing Grandpa Hoho’s dip recipe and all your wonderful photography tips. Thank you to Debbi, the SRC group C hostess, and to the other group hostesses and April, who runs the whole shebang. I truly enjoy doing this every month and it never gets old for me!

Grandpa Hoho’s Shrimp Dip

Printable recipe
Printable recipe with picture

1 (8 oz) package cream cheese, softened
1 (8 oz) tub sour cream
Juice of ½ a lemon
2 (4 oz) cans tiny shrimp, drained and rinsed
3 green onions, chopped
1 teaspoon dried dill
¼ teaspoon garlic powder
Salt & pepper to taste

Beat cream cheese with sour cream and lemon juice until smooth. Add shrimp, green onions, dill, and garlic powder and beat until the shrimp are beaten small and turn the mixture pink. Add salt and pepper to taste and mix well. Refrigerate overnight or up to two days for best flavor. Serve cold with crackers.

Recipe source: The Kitchen Witch

To check out the other Group C recipes, click Mr. Linkyman below. :)

Side rant: So I’m not apologizing for my photos or anything, but seriously, what is with the winter light? Can someone explain to me why all my photos are so blue in the winter, I can’t get rid of all the blue without turning my photos orange? ARRRRG! Help me, Rhonda! lol

46 Comments

Posted in Snacks & Appetizers. Bookmark the permalink.

Chocolate-Glazed Honey Macaroons

Posted on January 18, 2013 by Veronica

Once upon a time I entered some honey macaroons into the Kansas state fair and won a blue ribbon for them. Then I promised you I would share the recipe. Well I may be a bit slow, but a promise is a promise! I thought this was the perfect time since I’m giving away a gallon of coconut oil and this recipe has some in it. I figured one of you guys would need a lot of ways to use up that coconut oil once the giveaway was over. (I’m still packing just in case the winner agrees to let me move in until the oil is gone. hehehe)

We have a special honey class in our state fair baking competition and I won for the cookies last year. I had never entered the honey cookies category before, but knew from looking at past year’s cookies what I wasn’t going to do, which was a flour-based cookie. I wanted to do something different that the other bakers hadn’t. I did lots of brainstorming and finally decided that a honey coconut macaroon might be nice. Luckily I found a great recipe at Gourmande in the Kitchen and all I had to do was create a glaze for them.

Less heavy than a normal macaroon, these are light, sweet, tender, and very moist. And the coconut-flavored chocolate just puts them over the top. I love these cookies because not only are they tasty, they also are allergy friendly (gluten-free, dairy-free) and healthy (good fat & naturally sweetened). I do hope you enjoy them!

For more coconut oil recipes, check out my Coconut Oil Coffee, Coconut Chocolate Chunk Cookies, Vegan Gluten-Free Mounds Cake, Dairy-Free White Cupcakes, Homemade Magic Shell, and Vegan Dark Chocolate Cake Pops.

Honey Coconut Macaroons

Printable recipe
Printable recipe with picture

Cookies
2 ¼ cups (180 g) unsweetened shredded coconut
2 large egg whites
¼ cup (60 g) raw local honey
½ teaspoon vanilla extract
Pinch of fine sea salt

Honey & Coconut Chocolate Glaze
¼ cup dark chocolate chips
1 tablespoon virgin coconut oil
1 teaspoon local raw honey

Put oven rack in middle position and preheat to 400°F. Line a baking sheet with parchment paper; set aside.

Process the coconut in a food processor until very fine. Whisk together egg whites, honey, vanilla, and salt until combined, then stir in the coconut until completely moistened. Using a small cookie scoop, portion out the dough onto the prepared baking sheet, about 2 inches apart.

Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.

Make the Glaze: Place the chocolate in a small microwave-safe bowl and microwave for 30 seconds at 50% power. Stir, then repeat. Stir until residual heats melts the chocolate completely, then stir in the coconut oil and honey. Drizzle over the cooled macaroons and serve immediately, or allow to set before storing. It takes this glaze several hours to set up, but the cookies are so moist they will not suffer for being left out.

Recipe source: adapted from Gourmande in the Kitchen