Chocolate Drizzled Coconut Macaroons

A perfectly delicious dessert to whip up for last minute guests. These gluten and dairy free treats couldn't be more easy to pull together. I made these for several of the holiday celebrations that we went to and they were a hit each time. The original recipe comes from Mark Bittman's classic "How to Cook Everything". Make these the next time you need an impressive sweet finish to a meal!

chocolate drizzled coconut macaroons

Chocolate Drizzled Coconut Macaroons

Adapted from "How to Cook Everything", makes approximately 24 cookies

Ingredients

  • 2 1/2 cups unsweetened shredded coconut
  • 2 egg whites
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/4 cup of semisweet dark chocolate chips
Chocolate Drizzled Coconut Macaroons.

Chocolate Drizzled Coconut Macaroons.

Directions

Preheat the oven to 350 F. Line a sheet pan with parchment paper. Combine all ingredients in a bowl (you don't even need to beat the egg whites). Use a spoon or ice cream scoop to evenly distribute the dough, place on sheet pan. To form the cone, use wet hands to shape the cookies. Bake the cookies for 15 minutes, or until just browned at the peak. Remove from oven and let cool on the baking tray for 30. In a microwave safe bowl, add the dark chocolate chips. Microwave in 25 second increments, stirring each time, until the chocolate is just melted. Drizzle the chocolate over the macaroons. The chocolate will set up in 10-15 minutes.

Oatmeal Samoa Cookies

Healthy cookies, you say? Well, maybe not truly healthy, but they are delicious and filled with old-fashioned oats. These cookies came about from my desire to recreate the Samoa Girl Scout cookies with an oat-y twist.  

The key to this recipe, besides using good quality dark chocolate, is to use a coconut oil that has a lot of coconut flavor. An extra virgin variety will have retained more flavor than some conventional brands that have been further refined. Experiment a little and find the brand that you like, to get the best results. 

Oatmeal Samoas

Oatmeal Samoas-Dairy-free

makes 3 dozen cookies

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened dried coconut
  • 1 1/4 cups brown sugar, lightly packed
  • 1 cup coconut oil, room temperature
  • 1 egg
  • 1/4 cup water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate, roughly chopped, or dark chocolate chips
  • 1/2 cup pecans, roughly chopped
A view inside the Oatmeal Samoa

A view inside the Oatmeal Samoa

Directions

Preheat oven to 350 F. In a medium bowl, combine oats, flour, dried coconut, salt and baking soda.

In a medium bowl, stir together coconut oil and brown sugar. Add egg, water and vanilla, mix to combine.

Fold the dry ingredients into the wet. Add the dark chocolate and pecans and stir to combine.

Using a small (2 1/2 Tablespoon) scoop, form cookies on a parchment lined sheet pan. Press down to flatten. Bake 12-14 minutes, rotating pan halfway through. For best results, bake one pan of cookies at a time. 

Cool 5 minutes on sheet pan, then remove to cooling rack. Cookies can be kept in an airtight container for a week.

Kitchen Sink Cookies

Kitchen sink, meaning these chewy oatmeal cookies are chock-full of dark chocolate pieces, craisins and nuts. 

kitchen sink cookies

Kitchen Sink Cookies

makes 24 cookies

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 cup vegetable shortening or coconut oil, room temperature
  • 1 egg
  • 1/4 cup water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate, roughly chopped
  • 1/3 cup craisins
  • 1/3 cup pecans, roughly chopped

Directions

Preheat oven to 350 F. In a medium bowl, combine oats, flour, salt and baking soda.

With a hand mixer, cream the shortening and sugar for about 2 minutes. Add egg, water and vanilla, mix to combine. With a spatula, fold the dry ingredients into the wet. Add the dark chocolate, craisins and pecans.

Using a small (2 1/2 Tablespoon) scoop, or spoon, form cookies on ungreased sheet pan. Press down to flatten. Bake 12-14 minutes, rotating pans halfway through.

Cool 5 minutes on sheet pan, then remove to cooling rack. 

kitchen sink cookies