Coconut Macaroons (& my love of Chico Chef)

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Before I talk about this recipe I just need to give a shout out to Chico Chef! In the past, I have used similar products, but typically after a handful of uses they seem to get to flimsy, fall apart or become discolored…but not this bad boy! I was lucky enough to find Chico Chef one day while browsing the ever so lovely Amazon (seriously, what would we do without Amazon)!

I can not rave enough about how easy it is to bake with the Chico Chef. No spray oil needed – just plop whatever it is your lil’ heart desires onto the silicon mat & bake away! Oh, and did I mention that barely ANY cleaning is needed? Wipe the surface off with a damp cloth & voila, ready to be used again!

Okay…enough about how one product has simply changed my life in the kitchen. On to discuss these ever so tasty coconut macaroons drizzled with dark chocolate, YUM!

  1. Preheat oven to 350degrees
  2. In a bowl add in: 1C unsweetened shredded coconut, 1T coconut flour, 1/2C + 2T lite canned coconut milk, 3T maple syrup, 1packet stevia, 1/4t vanilla extract & dash of salt (~ 1/8t) – stir til well combined
  3. Microwave for 3minutes
  4. Grab a cookie sheet, lay the Chico Chef down – scoop mixture directly onto Chico Chef using a tablespoon to measure and shape each macaroon (should make ~12)
  5. Stick in oven for 20-30minutes (until some of the coconut turns golden brown)

Remove from oven & let cool…I spruced these up with a dark chocolate drizzle & a scoop of chocolate coconut ice cream – yep, amazing! If you want to do the same, continue reading for the rest of the recipe!

Nutritional Info Per Macaroon w Drizzle (Makes 12): 75 calories – 5.5 grams of fat – 6 carbs – 1gram of protein

Continue reading for chocolate recipe, ingredient list & original recipe…

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Almond Joy Bar for the Birthday Girl!

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HAPPY 1st BIRTHDAY to a lil joy in my life, Julia! In honor of the birthday gal I decided to make an almond joy bar ๐Ÿ™‚

  1. In a blender add 1C unsweetened shredded coconut – blend until it resembles flour, remove & set aside
  2. In the same blender add 2C unsweetened shredded coconut & blend on high speed till it resembles butter (sort of). This sounds weird and I was skeptical, but it really does turn into a sticky, buttery consistency!
  3. Once you have ‘butter’ consistency add 1/2C coconut nectar, 1/2t salt, 1T vanilla, 4T almond butter & 6T water to the blender
  4. Process til smooth & then add coconut flour from step #1 – blend
  5. Pour mixture into bowl & add: 1C chopped dark chocolate, 1C chopped raw almonds & 1/2C unsweetened shredded coconut – mix with hands
  6. Spread out on parchment lined pan into a rectangle 1/2inch thick
  7. Stick in fridge til firm (about an hour)

Cut these babies up & serve! If you are making & want to store stick in tupperware, layer with parchment paper & pop in freezer.

Nutritional Info Per Serving (Serves 16): 175 calories – 12 grams of fat – 14 carbs – 3 grams of protein

Continue reading for original recipe & ingredient list…

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