Coconut Macaroons

We're gearing up for another round of The Biggest Loser at work. Last time we did it, I totally won! I've kept most of the weight off and even got in good enough shape to run a half marathon last fall! That was a great feeling. 

So maybe it's the wishful thought of running in the warm sunshine, slathered with a nice layer of Banana Boat, or craving whatever treat my dad says sounds kind of good, but I've had coconut on the brain! And these macaroons are surprisingly low in fat, although the sugar might get you if you indulge too many times. And the best part is, they really aren't that hard and they taste so good! Totally worth running that extra block.

Coconut Macaroons [click to print]
Makes about 2 dozen

• 3 egg whites
• 1-1/4 c. sugar
• 14 oz. bag shredded coconut
• 1 to 2 c. dark chocolate chips

1) Whisk together egg whites and sugar in heat proof bowl. Create a double boiler by placing bowl over pot with about an inch of boiling water. Whisk continuously until sugar dissolves. (Hint: Listen for the gritty, sandy sound to disappear and you're good to go!)

2) In large bowl, pour about half of egg white mixture over coconut. Stir well to completely distribute wet ingredients. Slowly add more egg white mixture, about a tablespoon or two at a time, until the coconut is wet enough to just hold together when scooped. You may not need all the egg whites, so stir well between each addition!

3) Pack mixture into cookie scoop or press firmly into ball about 2 T. in size. Place on cookie sheet, lined with parchment paper, and bake at 350 F for 10-15 minutes or until just barely golden. The cookies will be very fragile at this point. Carefully slide the entire sheet of parchment paper off the baking sheet and allow to cool completely.

4) In small bowl, microwave chocolate in 10 second intervals, stirring between each nuke. If the chocolate is still too thick after completely melted, add a teaspoon of butter or shortening and stir until incorporated. Dip macaroons into chocolate, wiping against edge of bowl to scrape off excess chocolate, and place on parchment paper to set.

Source: Adapated from L'Academie de Cuisine

Coconut Banana Bread (butter and oil free!)

I know, you're rolling your eyes at me right now. As I type C-O-C-O-N-U-T you're quietly calling me a N-U-T under your breath. But I promise you, coconut is completely appropriate for the middle of fall when you mix it into a warm, moist loaf of banana bread!

I've just been in a coconut-craving, impatient sort of mood lately so my vote was for something quick and easy and delicious. And since the black bananas have been piling up in my freezer lately, Coconut Banana Bread was the logical choice. Plus, it doesn't even have any added butter or oil so you can easily rationalize that you're eating an entire fruit basket as you devour this loaf!

Coconut Banana Bread (butter and oil free!) [click to print]
Makes one loaf

• 1/2 c. applesauce
• 1 c. sugar
• 2 eggs
• 2-1/2 c. flour
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 medium bananas, extremely ripe and mashed (about 1 c.)
• 1 c. coconut milk
• 2 tsp. vanilla extract
• 1 c. sweetened shredded coconut

1) Preheat oven to 350 F. Line 9x5 loaf pan with parchment paper and set aside.

2) Stir together applesauce, sugar and eggs until smooth.

3) In separate bowl, whisk together flour, powder, soda and salt; set aside. In another bowl, whisk together bananas, milk and vanilla. Alternately add flour and banana mixtures to egg mixture, beginning and ending with flour. Stir in coconut.

4) Pour batter into prepared pan and bake 60-75 minutes or until top is golden and springs back lightly when touched. Cool about 10 minutes in pan before removing to wire rack to cool completely.

Source: Adapated from Fat Girl Trapped In a Skinny Body

Coconut Lime Semifreddo

For those of us sharing a tiny apartment space but who simultaneously would happily give up an arm and probably a leg for a heaping serving of just about any frozen dessert but still don't have, or have space for, an ice cream maker, it's time to celebrate! (And everybody else can, too, because you're still gonna love this.) Hooray for semifreddo! Not really sure how to pronounce that word still, but I sure know how to make it and I'm even better at eating it!

I must warn you, though, before you dive into a perfectly creamy, flavor-packed vat of this stuff, semifreddo is an Italian ice cream (and no, it's not the same as gelato). It's custard-based, which means it's heavenly and creamy but it won't feel quite as chilly on your tongue as what we're used to here in the good old USA.

So instead of using an ice cream freezer, you pour the custard mixture in a loaf pan and then pop the whole thing in the freezer for several hours. If you want traditional, be sure to line your pan with parchment paper or plastic wrap before pouring in the custard so you can remove it from the pan once frozen and make beautiful slices. Or you can just scoop it out with a spoon. Either way is equally effective and delicious.

But oh, my goodness. This stuff is addictive! It's the kind of thing I have to make when I have someplace to take it so I don't sit on my kitchen counter with my head stuck in the freezer for "just a little taste" until suddenly the whole batch has disappeared. I mean, really, who does that?

Oh! And thanks again to that little sister of mine for taking these awesome pics for me!

Coconut Lime Semifreddo [click to print]
Makes one loaf


For the custard

• 8 egg yolks, large
• 1/2 c. sugar
• 1-1/2 tsp. vanilla bean paste (OR seeds 1/2 vanilla bean OR extract)
• 1/2 c. lime curd

For the cream

• 1-1/2 c. heavy whipping cream
• 1/2 c. shredded coconut, sweetened

Line loaf pan with plastic wrap or parchment paper and set aside.

For the cream mixture, stir together cream and coconut in small saucepan. Cook over medium high heat. Once boiling, remove from heat and cover; allow to steep for 1 hour. Strain cream mixture through a mesh sieve, returning about 1/4 c. coconut to mixture and discarding the rest. Allow to chill in refrigerator until cold while you prepare the custard. 

You're gonna need a double boiler, or makeshift version (my fave), to make the custard. Add an inch or so of water to a medium-size pot and bring to a simmer. In a medium heat-proof bowl (i.e. glass) or double boiler, whisk together yolks and sugar; place bowl over simmering water, making sure that the water level doesn't touch the bottom of your bowl. If it does, you will likely have nasty bits of cooked egg in your custard and that's gross, so just pour a little water out of the pot and continue.

Whisk the yolk mixture continuously until it thickens and the sugar has dissolved completely. If you dip a spoon in the mixture, it should coat the back with a nice, thick layer. Remove from heat and stir in vanilla and lime curd. Place a piece of plastic wrap over the surface of the custard and chill. 

Remove cream from fridge and whisk (by hand or by mixer) until soft peaks form. When the custard is cold, gently fold in the cream, about 1 c. at a time, until well incorporated. Pour mixture into prepared pan, pressing a piece of plastic wrap against the surface, and freeze until firm, about 5-6 hours. 

Source: Adapted from Living the Low Carb Lifestyle and The Boy Who Bakes

Chocolate Chip Magic Bars

It's official. My parents are moving! They just heard back from the bank (finally!) and they're approved and will hopefully be loading a truck next week! And the really cool thing is, they'll be moving to a house where they'll actually have a yard and trees, which I wished for pretty much forever growing up, and nobody hooked to the side of the house and, drumroll please...a pool! What! There are so many reasons to go home.

And so, in the midst of finding out this exciting tidbit and my currently unexplained overemotional state, I find myself reminiscing an awful lot lately. I'm pretty lucky because my family is so awesome. When I was little, my brother and I would hang a sheet over the front of our bunkbeds to create a curtain-like backdrop, distribute tickets to all our family and steal cushions from the living room couch (seats for our spectators, of course). We'd line them up along the wall and perform the greatest magic shows on earth!

I'm sure no one ever figured out that the reason we disappeared through the toy refrigerator is that it didn't actually have a back to it and we could slide up onto the top bunk sneakily without giving away our position. We got skills in the magic department.

Doesn't it just seem perfect to end an evening of magic with Magic Bars? Oh, but these aren't your ordinary bar cookies. These are amped up with a chocolate chip cookie layer beneath all that Magic Bar goodness...oh, yeah!

Chocolate Chip Magic Bars [click to print]
Makes about 40 squares


For the cookie crust*

• 1/2 c. unsalted butter
• 1 c. brown sugar
• 1-1/4 c. flour
• 1-1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. vanilla 
• 2 eggs
• 1/2 c. chocolate chips

For assembly

• 1 c. chocolate chips
• 1 c. butterscotch chips
• 1 c. toffee bits
• 1 c. sweetened coconut flakes
• 1 can (14 oz) sweetened condensed milk

*For this deadly concoction, store-bought cookie dough is also totally fine. Just smoosh it all out flat and press into baking dish and skip the cookie dough instructions below. But just so you know, these cookies are delicious so you probably wanna make them.


Preheat oven to 350 F. Coat 9x13 pan with nonstick cooking spray and set aside. 

Melt butter in saucepan; add brown sugar and mix well. Remove from heat and cool about 10 minutes. Meanwhile, in a separate bowl, whisk together dry ingredients and set aside. 

Pour butter mixture and vanilla in mixing bowl. On low speed, add eggs one at a time, incorporating well between each addition. Add flour mixture in 2-3 additions. Mix well. Stir in chocolate chips and spread batter evenly in baking dish. 

Bake crust about 10 minutes and remove from oven. Evenly sprinkle chocolate chips, butterscotch chips, toffee bits and coconut over top. Drizzle sweetened condensed milk over everything. Bake 16-20 minutes until lightly browned. Allow to cool completely before cutting...or dig in with a spoon right away!

Source: Cookie dough from my dear mother; Inspired by Cookies and Cups

Homemade Almond Joy

I know, I know. It's just barely the end of February. I shouldn't be talking about such a tropical flavor as this. But as stockpile bottles upon bottles of coconut-scented sun repellent, I can't help myself. Coconut is in the air! I'm off to Jamaica in less than two weeks and I'm beyond excited!

So, for you, my friends, who I unfortunately can't take with me, I wanted to give you all a reason to celebrate. To experience that summertime bliss in the middle of winter. To bite into some joy!

Almond Joy [click to print]
Makes about 2 dozen bars

24-30 almonds
1 c. powdered sugar
7 oz sweetened condensed milk
1 T. vanilla extract
1/8 tsp. salt
3 c. flaked coconut
20 oz. (about 1-1/2 bags) milk chocolate chips

Preheat oven to 350 F. Spread almonds on baking sheet and roast in oven for about 10 minutes. They will look slightly darker and you'll be able to smell almonds in the air! Remove from oven and allow to cool.

In mixing bowl, whisk together sugar, milk, vanilla and salt. Add coconut and stir until evenly combined. The mixture will be thick. Place in freezer for about 30 minutes so it's easier to work with.

Line baking sheet with parchment paper and set aside. Remove coconut mixture from freezer and shape heaping tablespoons into logs; press a single almond in the top of each and place on baking sheet. Allow to set in refrigerator while you melt your chocolate. In small microwave safe bowl, melt chocolate chips in 30 second intervals, stirring well between each nuke. Remove baking sheet from fridge.

Place one log on a fork; using a spoon, scoop a little chocolate over almond (this will help hold the almond in place) and dip entire candy in chocolate to coat. Gently lift candy from bowl and tap fork to remove any excess chocolate. Use a toothpick to slide candy from fork to baking sheet. Repeat with remaining candies. Once all are coated, place baking sheet in fridge to set, about 45 minutes. Store in airtight container at room temperature.

Source: Adapted from Joy the Baker

Sweet Sixteen: Bar Cookies

After so much cookie cuttering, dough ball rolling and batter scooping, I still crave something sweet...but a little less time intensive. Take a look at this week's photo round up and bake a batch. Cut them into small squares for a crowd or cut a big bite for yourself!

Row 1: Snickerdoodle Blondies, Molasses Spice Bars, Coconut Macadamia Nut Bars, Cranberry Lemonade Bars

Row 2: Cookies and Cream Cheesecake, Nutella No Bake, Chocolate Peppermint Sticks, S'mores Brownies

Row 3: Kitchen Sink Cookies and Bars, Chocolate Peppermint Bark, Key Lime Bars, Italian Rainbows

Row 4: Peanut Butter Caramel Shortbread Bars, South African Munchies, M&M Sugar Cookie Bars, Cookie Bar Trees

Sweet Sixteen: Apples

These mouthwatering apple desserts make me wish Fall would hang around forever! Just take a look at these pictures and try not to run to the store for some ingredients!

Celebration Cake
[Better Homes and Gardens]

Caramel Apple Cheesecake Bars
[The Girl Who Ate Everything]

Individual Apple Charlottes
[Fine Cooking]

Apple Pie Pancakes
[Desserts for Breakfast]

Baked Apples with Granola
[Eat Better America]

Amish Apple Dumplings
[Midwest Living]

Cheddar Apple Hand Pies
[Desserts for Breakfast]

Cinnamon Sugar Apple Cake
[Pinch of Yum]

Sticky Apple Cinnamon Rolls
[Midwest Living]

Best Ever Individual Apple Crisp
[The Kitchen Prescription]

Caramel Apple Bread Pudding
[Our Best Bites]

Russian Grandmother's Apple Pie Cake
[Brown Eyed Baker]

Apple Coconut Family Cake
[Project Domestication]

Apple Fritters
[The Baking Pixie]

Apple Cupcakes with Cinnamon Marshmallow Frosting
[Eating Well]

Apple Crisp
[Completely Delicious]