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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Toasted Coco-cocoa Nests

December 22nd, 2014 · No Comments · Allergies, Chocolate, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, Thanksgiving, The baking corner, the baking corner, Vegan, Vegetarian, Winter Recipes

We bake hundreds of chocolate coconut macaroons every year for Passover orders, and they take hours. So naturally, I was very excited when a colleague shared this no bake macaroon recipe with me–one that can be made without nuts. Coconutty chocolate, with a hint of almond, makes this cookie satisfying without filling out the fat pants!

1 1/2 cups sweetened shredded coconut, toasted*
3-4 drops pure almond extract
3 3/4 ounces melted semi-sweet chocolate, (vegan if necessary)

Have all ingredients measured and at hand. Have a cookie sheet that will fit in your fridge lined with parchment paper.

Melt the chocolate in a double boiler or a medium bowl over boiling water, and quickly stir in the toasted coconut and almond extract until combined. Use a teaspoon to drop dollops of the coconut-chocolate mixture on to the cookie sheet, one at a time, until all the mixture is used. Refrigerate the cookies until they set, about 20 minutes, and keep refrigerated until serving.

*It’s better to toast your own coconut! Spread out coconut in a single even layer on a parchment-lined baking sheet and bake at 350 degrees for about 10 minutes, stirring every few minutes until evenly golden brown. Let the coconut cool completely before using.

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