One of my best friends, a world class cook, used to live around the block from my house. She often would call to say she was bringing over dinner, but the best thing she’d bring around was her Christmas chocolate fudge.
That friend moved to Texas shortly before we moved to the beach and the fudge deliveries obviously stopped.
This year, where Christmas is all sorts of weird and different, I was really craving the sweetness of the chocolate fudge so I begged for the recipe and whipped up a batch. Then I pretended that my friend had dropped it off. Just kidding. I haven’t quite come that unhinged yet.
Sweet, melt in your mouth chocolatey decadence.
I'm listing the serving as one sheet pan because it's entirely up to you how big or small you want to make your fudge squares and, honestly, whether you want to share.
Let’s start with acknowledging that chocolate dipped coconut macaroons are no substitute for an overflowing Easter basket of treats. I know how hard and frustrating it is that, just about when the majority of people in the world are about to dip into a literal basket of chocolaty goodness, Jews all around the world are cleaning out anything bread or gluten related and preparing to eat cardboard bread substitute for a week. (I know, I know, Passover is about so much more, but, man, I grew up eating Peeps and Easter eggs and having to eat matzah dipped in chocolate instead is a very, very poor substitute.) But I promise that these coconut macaroons will help you forget the discrepancy even if just for a few minutes.
Next, let’s clear one thing up once and for all. Macarons (one ‘o’) are delicate little sandwich cookies with crisp and colorful shells. Macaroons (two ‘o’s) are made of delicious mounds of sweetened shredded coconut. Both are naturally gluten free, both are undeniably delicious, but only one, the macaroon, is a traditional treat during Passover.
The secret to good coconut macaroons is get the amount of sweetener just right, so the end result is not sickeningly sweet and to cook it just long enough to ensure that they’re neither crumbly nor gluey. The other secret is that you can eat these year-round, not just over Passover. Enjoy!
Please note, as with all things that require very few ingredients, the quality of the ingredients you choose is critical to the end result. My family and I are incredibly partial to Guittard chocolate, which is made locally, but easy to find almost anywhere. Can’t find it in your local grocery store? They sell it on Amazon. (FYI, that is an affiliate link. If you purchase something from Amazon after clicking it, I will receive a tiny portion of the sale price.)
(Not in the mood for chocolate dipped coconut macaroons? Check out some of my other recipes!)
Chocolate Dipped Coconut Macaroons
Perfectly sweet chocolate dipped macaroons, the perfect Passover desert or treat!
Spread unsweetened coconut flakes on a cookie sheet and broil in the oven until the flakes start turning golden brown (1-2 minutes). Be watchful! Because of its natural sugar content, coconut burns easily.
While the coconut is under the broiler, whip the egg whites with the salt. Sprinkle in the sugar when the egg whites are about half-way. Keep beating until the egg whites are firm.
Remove the toasted coconut flakes from the oven and preheat the oven to 325°F.
In a large bowl, mix the sweetened condensed milk and vanilla extract. Add the toasted coconut until well combined.
Carefully fold the beaten egg whites into the coconut mixture. It is ok if some of the egg whites are still showing. It's more important to not over-mix.
Scoop little piles of macaroon batter onto parchment lined cookie sheets. Wet your hands to shape the macaroons into little domes. The macaroons will not spread much, so you don't have to worry about leaving a lot of space between each cookie.
Bake for 20-23 minutes until the macaroons are golden brown. Place the cooked macaroons on a cooling rack until fully cooled.
Either using a double boiler or a microwave, melt the semi-sweet chocolate until smooth and silky. Carefully dip each macaroon into the melted chocolate, scraping any excess chocolate off onto the sides of the bowl. Place dipped macaroons onto a parchment lined cookie sheet to set.
Melt more chocolate and scoop into a small Ziploc bag. Snip off a tiny corner of the bag and drizzle chocolate across the top of the macaroons.
Allow the chocolate to set before serving.
Macaroons can be refrigerated for up to a week. The batter can be made ahead of time and refrigerated before baking.
You know it, I know it, everyone knows it, avocados are the thing right now. I live in California so to us, they’ve always been the thing, but apparently the rest of the world has caught on (thank you Keto craze!) and have made the avocado prices soar, uh I mean, have made avocados crazy popular. Especially in toast form. Which, I will admit to not quite “getting” at first. I mean, I love toast, don’t get me wrong, but I like it with excellent butter and some first rate jam. amirite? I used to really enjoy my avocado on burgers and the like, but then I started the FASTer Way to Fat Loss* and had to go gluten free for a bit all while radically increasing my avocado intake and, well, suddenly avocado toast didn’t seem so unappealing. Except, gluten free = no actual toast.
Enter the magical potato waffle. Take some hash brown potatoes, mix in some egg white and a couple spices and poof, you have a delectable toast variation to do your avocado justice. Doing the FASTer Way to Fat Loss or tracking your Macros? This is a great source of good carbs, healthy fats, and protein. Perfect for both regular and low macro days.
(Welcome to the first It’s My Life… recipe. If you’re new here, be sure to subscribe so you never miss a recipe or post. If you’re a regular, I hope you’ll stick around and enjoy the new developments around these parts! Got recipes you’d like me to share? Leave a comment below or message me. And please, do me a solid and click that “Pin” button below!
Hope today is delicious and wonderful in every way.
*Please note: this FASTer Way to Fat Loss link is an affiliate link. If you click it and decide to sign up for the program, I will receive compensation. If you click through and decide to sign up for the program, please let me know. I’d be thrilled to help you in any way I can!
Hashbrown Potato Waffle Avocado Toast
These hash brown potato waffles are ready in just minutes and make the perfect base for some tasty gluten free avocado toast.
Plug in your waffle iron and turn it to the highest setting. Allow it to warm up while you prepare your potatoes.
If using frozen hash brown potatoes, defrost using the microwave in short bursts. If using regular potatoes grate and wrap in a clean dish-cloth to wring out as much water as possible. Don't be afraid to squeeze hard!
Crack one of the eggs over the potatoes, letting about half the egg white pour over them. Put the rest of the egg in another bowl.
Add finely chopped green onion, dash of salt, pepper, garlic powder, paprika and TJ's Everyday Seasoning and any other spices that appeal to you. Mix well.
Spray the waffle iron with non-stick cooking spray and spread the potato mixture out on the bottom of the waffle iron. NOTE: The potatoes will NOT spread like regular waffle batter would. You MUST spread it out. Cook for 8-10 minutes until crispy. The waffle iron WILL steam. This is totally normal.
While the waffle iron is doing its thing, place the bacon on a cold skillet and turn the heat to medium, high. When the bacon is about half cooked, push it to the side and add the eggs to the skillet.
Remove the potato waffle from the iron and top with avocado, bacon and eggs. Enjoy this amazing treat. Repeat tomorrow and every lunch hereafter.