You Can't Please Your In-Laws All of the Time, but You Can Please Them Some of the Time {Recipe: Coconut Macaroons}

For years I carefully planned out dinners to make for my in-laws and I always wanted to end it with a special dessert. My father-in-law was never particularly complimentary about the meals I made, in fact if asked what he thought he usually gave a criticism (I never asked, it was always my husband who did). The only thing I ever made that he gave unsolicited praise for was these macaroons. This is the one the quickest and easiest recipes I have ever made for my father-in-law and it was his favorite. Don't get me wrong, I loved my father-in-law, he just liked food prepared to what he was used to not whatever new dish or recipe I was trying. He passed away 10 years ago and I miss those dinners and his lively conversations. 

I had not made these macaroons since my father-in-law passed away, then I realized that my daughter, Lili, really likes them as well. So, I figured it was high time I taught her to make them! 

Coconut Macaroons

This recipe is adapted from Ina Garten's Coconut Macaroon's that can be found on the Food Network website. The differences are: I use Bob's Red Mill Shredded Coconut, Unsweetened and large eggs, mainly because that is what I usually have on hand. I actually prefer the little less sweetness of the unsweetened coconut.

Ingredients

14 ounces shredded coconut, sweetened or unsweetened (depending on how sweet you want the macaroons)*
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature**
1/4 teaspoon kosher salt
6 ounces bittersweet chocolate (about a cup of chocolate chips) + 1/2 teaspoon coconut oil, optional
Sprinkles for decoration, optional

Directions

1. Preheat the oven to 325°F.  Line 2 sheet pans with a Silpat Baking Mat or parchment paper; set aside. 

2. Combine the coconut, condensed milk, and vanilla in a large bowl. In a separate bowl, whip egg whites and salt with an electric mixer fitted with the whisk attachment until medium firm peaks are formed. Carefully fold the egg whites into the coconut mixture. 

3. Drop the batter onto the prepared sheet pans using a 1 3/4-inch diameter cookie scoop, or 2 teaspoons full. Bake for 25-30 minutes, or until golden brown. Cool and serve, or, if using bittersweet chocolate: melt the chocolate  and coconut oil in a double broiler over simmering water. Once the chocolate is melted,  dip the cooled bottoms of the macaroons in it. Drizzle any left over chocolate on top of the macaroons.  For more festive macaroons, decorate with sprinkles on top. 

*If you find that the shredded coconut is too dry, you can add 3 tablespoons of hot water to the coconut and let it stand for 10 minutes. I do not do this, I don't mind that the macaroons are a bit drier than with the sweetened coconut. 

**All the Ina Garten's recipes I have seen call for extra-large eggs. Unless the recipe a large amount of eggs, it shouldn't make a difference. The difference is 2 ounces vs. 2.25 ounces, and I assume that is just on average. 

Upon tasting them, Lili suggested that we add a caramel drizzle with the chocolate on them. Sounds good to me! :)

Enjoy!

Happy Spring! {Recipe: Healthy Carrot Cake Muffins with Greek Cream Cheese Icing}

By the time Easter rolls around we are treated out in our family. There are still remnants of Christmas and Valentine's candy around, and lots of family and friends have birthdays in March. When spring hits, we are all wanting to eat a bit healthier, especially with swimsuit season just around the corner! So, I always opt for a little bit healthier treats around for Easter. These muffins are perfect. They are sweet, but not too sweet, healthier than regular muffins, and cute to boot! 

Healthy Carrot Cake Muffins

Recipe is adapted from: https://www.melskitchencafe.com/healthy-applesauce-carrot-muffins-a-k-a-carrot-cake-muffins/

Ingredients:

1 1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt 

2 tablespoons melted unsalted butter or coconut oil

1/2 cup honey

1 egg, lightly beaten

1 teaspoon vanilla

1 cup unsweetened applesauce

3/4 cup finely shredded carrot (about 2-3 medium)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

2 In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. 

3. Make a well in the center of the dry ingredients. Add the butter, honey, egg, vanilla, and applesauce. Stir until just combined and some flour spots are remaining. 

5. Fold in the shredded carrot, being careful to not over mix the muffin batter. 

6. Using a muffin scoop (about a 1/4 cup scoop), distribute the batter among the muffin cups. 

7. Bake for 18-20 minutes, or until a toothpick inserted to the center of a muffin comes out clean. 

8. Remove muffins from oven to a wire rack and cool completely. 

Makes 12 muffins. 

These muffins are yummy on their own, but also delicious with the following Greek Cream Cheese Icing. 

Greek Cream Cheese Icing

I saw Greek cream cheese for the 1st time the other day at the store and thought I would try it for cream cheese icing. The icing turned out great! In fact it is the 1st time my husband ever said he loved an icing I made. Greek cream cheese has more protein and less fat than regular cream cheese. The texture is a little different from regular cream cheese, probably because of the added whey protein that is in it, but it is a good texture for icing. 

Ingredients:

4 ounces Greek cream cheese, at room temperature (Regular cream cheese would work too.)

1 tablespoon unsalted butter, at room temperature

1 teaspoon vanilla

1/2-3/4 cup powdered sugar (depending on how sweet you want it), sifted

pinch of salt

3-4 tablespoons milk

Instructions

1. Cream together the cream cheese, butter, and vanilla. Add the powdered sugar,  then mix in 3 tablespoons of milk. If the icing is not the right consistency, add in more mild 1/2 tablespoon at a time. 

2. Spread on top of cooled muffins. 

Happy Easter!