Chocolate Coconut Macaroons

Absolutely spectacularly chocolaty, crispy on the outside, somewhat gooey-chewy inside. One of my all-time favorite cookie recipes. Gluten-free too.
Active Time: 10 min
Total Time: 50 minutes

Chocolate Coconut Macaroons
Print Recipe
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Chocolate Coconut Macaroons
Print Recipe
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 300°F. Line 2 large rimmed baking sheets with parchment paper.
  2. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 30 second intervals, stirring occasionally, until chocolate is melted. Cool slightly.
  3. Using electric mixer beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy.
  4. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
  5. Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart.
  6. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked.
Recipe Notes

Modified from Epicurious: Chocolate Coconut Macaroons

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Chocolate Zucchini Cupcakes

These cupcakes are hugely popular with all our friends and family. The hint of cinnamon, the richness of cocoa and the bits of chocolate make every bite delicious. The zucchini adds moisture and putting a vegetable boost into dessert is good for a mother’s heart.

They are so yummy, they don’t really need frosting. But I’ve made them so many times over the years, I’ve served them differently pending on what I had in the refrigerator: a cream cheese icing (blend cream cheese sweetened to taste with honey, real whipped cream with a tablespoon of cocoa folded in and sweetened to taste with powdered sugar or a chocolate butter cream icing.

For a super duper chocolate treat on a special occasion with a chocolate glaze (melt equal parts semi-sweet chocolate and butter or coconut milk). For these, I bake the cupcakes in a mini-muffin tin.

In general I do not use cupcake liners, they just go straight to the landfill.

Chocolate Zucchini Cupcakes
Print Recipe
Servings
8 cupcakes
Servings
8 cupcakes
Chocolate Zucchini Cupcakes
Print Recipe
Servings
8 cupcakes
Servings
8 cupcakes
Ingredients
Adjust servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F with rack in middle. Grease muffin tin with butter or coconut oil.
  2. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
  3. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes.
  4. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
  5. Pour into muffin tin and bake until tops spring back when lightly pressed, 25 - 30 minutes.
Recipe Notes

Source

Epicurious: Chocolate Zucchini Cupcakes

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