Tuesday, October 7, 2014

Chewy Delicious Coconut Macaroons

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Last Friday night on Yom Kippur (The Jewish New Year), I was invited to my cousin Cindy's house for dinner. Needless to say, the dinner buffet was delicious!  After dinner, a huge plate of dessert goodies were placed at our table and I couldn't resist the monster sized coconut macaroons dipped partially in dark chocolate!  I'm not usually a fan of macaroons, but these were decadent and an absolute guaranteed delight. My cousin told me that all the desserts were from Wuollet bakery of Minneapolis, a family bakery that has been in business since 1944. Wuollet bakery is famous for the best cakes and pastries in town.  

After a few days passed, I began craving a coconut macaroon dipped in chocolate, so I thought I'd make my own and try to come up with a recipe that tasted similar to the delicious bakery macaroons.  I ended up with chewy coconut macaroons made with raw honey and dipped in organic dark chocolate.

This is the healthiest recipe for coconut macaroons and they're delicious - chewy on the inside, crispy on the edges.  Maybe not exactly Wuollet quality, but a close second!


2 c. organic unsweetened, finely shredded coconut
2 large eggs
2 t. pure vanilla extract
½ c. raw pure honey
1 (3.5 oz) bar of Green & Black's organic 70% Dark Chocolate


1. Preheat the oven to 350 degrees F.  Butter a baking sheet and set aside.

2. In a large mixing bowl, combine all of the ingredients for the macaroons until a sticky dough begins to form.

3. Drop the dough by a rounded tablespoon onto the prepared baking sheet.

4. Using the back of a spoon, gently press onto the top of the macaroon, making a slight “well” on the top.

5. Bake for 17- 18 minutes or until lightly golden around the edges.

6. Let the macaroons cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.

7. Cut up the chocolate bar and melt over low heat or melt in the microwave.

8. Dip the bottom of each macaroon in the melted dark chocolate; use either dark (70%) chocolate, milk chocolate or white chocolate.

9. Dip each cookie half-way in the chocolate, or drizzle chocolate on top. Let cool on a piece of waxed paper until the chocolate is solid.

10. Consume at room temperature, and if there's any left, refrigerate! You can also freeze these in an airtight container for up to two months.

Mmmm - Enjoy!

Intuitively Yours,
Laurel  ♥

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