PMS is no fun. Especially right before Valentine's Day.
What? You want 24 cupcakes for my kids' classrooms (24 cupcakes x 3 cavekids = 72!!) that are NOT homemade or bakery bought and have to be the kind that come in a box and are individually wrapped and full of crap and preservatives? And this will be in addition to the soda you're serving and the bags (and bags, and bags) of candy that will be given out?
Go. Suck. An. Egg.
I mean, we let the kids make their own choices and look the other way in a lot of instances. It bothers me, but I can get past that….but springing that on me the day before Valentine's Day is a little less than a stellar idea.
Beyond that little last-minute cupcake-demand delight (and thanks for listening to me complain)… I'm anti-hug. I'm snippy and snarky (more so than usual) and getting irritated at every little thing, and a soup commercial made my eyes tear up.
A soup commercial.
Yep, hormones are making me a mess, and downright cranky as all hell. But hey, I have chocolate and coconut int he form of these awesome little macaroons and that saves the day. Mostly. Because I'm saving them for tomorrow, so can't indulge today.
I really wanna indulge today. Now. Because, coconut. Chocolate. YUM.
I've made this recipe a couple of times now, and every time we practically inhale these little suckers.
And by 'we' I mean 'I'.
I'm seriously tempted, just now, to make another batch. All for me.
Thank goodness that after making a batch of these macaroons for tomorrow (Valentine's Day), I'm currently out of both coconut and chocolate chips…though, I assure you, that will be remedied in short order. Probably when I go get the 72 boxed and individually sealed cupcakes. Which I'm totally not bitter about having to go do.
I found this wonderful recipe over at Gourmande in the Kitchen, where blogger/photographer Sylvie makes me green with envy at A) her photography skills B) knowledge of all things culinary and C) talent at putting both together in the most mouth-watering fashion.
I could lick the screen.
I may or may not have already done so while perusing her recipes and photos on her blog.
Sylvie's recipe for macaroons is easy to follow, and she serves them up with a seriously delicious chocolate dipping sauce that's not overly sweet.
Since I fear that anything dip-able in my house is merely encouragement for the cavekids to drink the 'dip' if they can get away with it- and since it's chocolate, you can bet your bottom dollar that they'll be waiting for me to turn my back so they can chug said sauce- I just studded the macaroons with dark chocolate chips as I rolled them into balls before baking.
Win-win situation, as I incorporated the chocolate but didn't have to exert willpower to keep from sampling the chocolate sauce or licking the spoon. And/or the bowl.
Macaroons are certainly easy to make: egg whites, honey, vanilla and a bit of salt are stirred together, then the coconut is added and stirred around.
You can stir in your chocolate chips at this point (I used 1/3 cup 70% dark chocolate chips), and happily suck on one as you roll the mixture into balls.
Then bake, about 10 minutes.
And then try to keep from inhaling the entire pan of them all at one time.
Please excuse me; I'm off to the store now… with coconut and chocolate at the top of my list.
Honey Coconut Macaroons with Chocolate Dipping Sauce
For the Cocoa Chocolate Sauce:
¼ cup honey or coconut palm sugar
½ cups coconut milk
1/3 cup natural cocoa powder
2 tablespoons of room temperature butter
½ teaspoon vanilla extract
fine sea salt
For the Macaroons:
2 large egg whites
¼ cup honey
½ teaspoon vanilla extract
2 ¼ cups unsweetened shredded coconut
fine sea salt
Make the Chocolate Sauce:
Heat the coconut cream in a small heavy saucepan over low heat until just simmering.
Meanwhile stir the sweetener, cocoa, and salt in a bowl.
Gradually stir in the hot coconut cream, stirring constantly until the mixture is shiny and smooth.
Stir in the butter one tablespoon at a time until completely incorporated.
Stir in the vanilla and salt.
Sauce may be made ahead and kept in the fridge for up to a week.
Make the Macaroons:
Put oven rack in middle position and preheat oven to 400°F.
Line a baking sheet with parchment paper.
Stir together egg whites, honey, vanilla, and a pinch of salt until combined.
Stir in coconut until completely moistened.
Roll coconut mixture into small balls between your hands, then place about 2 inches apart onto baking sheet.
Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.
You can find the recipe (and soooo many more amazing recipes and pictures) here.