I know it’s been awhile since my last post. I apologize for my lacking blog presence lately. I’m just weeks away from graduating from my master’s program and in the midst of starting up the Learning Garden at Waltham Fields, so my focus has been elsewhere. However, expect to see a plethora of new entries come mid-May, when I am once again freed from the grips of higher education. Posts featuring healthy recipes, organic garden techniques, food systems dilemmas, and teeny-weeny community garden plot updates are in the works.
a) most of the ingredients are not (or could not be) local to New England, and
b) it’s not exactly healthy.
BUT much like my love for a good homemade, sugar-laden jam or preserve, a bit of sweet treat noshing here and there ain’t going to kill you. Furthermore, these little guys were made with dual intentions. It’s been a long time since I’ve cooked up any dessert-like items for the boy and I, annnd I wanted to show some farmer love to the greenhouse manager who has been overseeing and watering my Learning Garden trays in her big greenhouse. It’s really the least I can do considering this wonderful lady makes sure that all of the farm’s transplants are healthy and happy when they go into the ground, which then go on to become the greater part of my diet for half of the year! If you are a shareholder at a CSA, I recommend you do the same at some point during the season; it is always greatly appreciated, especially when it’s the dog days of summer and you bring cool treats. Just sayin’.
I really like how these turned out. They fit in somewhere between the realm of cookie and candy; sweet but not too sweet, chewy yet tender and kind of crumbly. I’d be interested to make them again with chopped nuts or seeds, and maybe some essential oil (orange, perhaps?) for an added layer of flavor.
Chocolate Coconut Macaroons
Makes about two dozen
- 3/4 cup coconut spread
- 1/2 cup nut cream or milk (I used a sweetened almond-cashew cream)
- 1 cup maple syrup
- 1 cup dry, unsweetened shredded coconut
- 2 cups quick oats
- 1/2 cup cocoa powder
In a medium saucepan over medium-high heat, bring the spread, nut cream, and syrup to a boil; reduce the heat and whisk frequently for about 2 minutes. Turn off the heat and add dry ingredients, stirring until just incorporated. Let the mixture sit for a few minutes; with clean hands or a melon baller, form rounded macaroons, placing them on a wax paper-covered baking sheet as you go. Place the macaroons in the refrigerator for about 15 minutes to set, then store at room temperature in airtight containers.
Recipe adapted from TreeHugger.