As I wrote in my previous post, the holidays are a time to indulge a little. So I asked Darya what she thought about mixing things up from our usual recipes packed with green veggies.
“It’s a freaking treat and it’s the holidays, enjoy it already.”
Love it! So in honor of that, get excited! We’re about to make some very beautiful coconut macaroons, one of my favorite sweet indulgences. These macaroons (with chocolate drizzled on top) remind me so much of Samoas Girl Scout cookies, did you ever eat those as a kid? They were my favorite.
But, of course, seeing that this is Summer Tomato, these aren’t your typical store-bought coconut macaroons loaded with a pound of white sugar. I just couldn’t go that low.
My macaroons are made with real maple syrup and are free of refined sugar. And I promise you they’re not just as good as your usual macaroons, but better!
I love macaroons because they’re small and satisfying. And if you want, you can drizzle them in chocolate and sprinkle with crushed pistachios to make an extra fancy treat, one perfect for impressing your holiday guests.
And just in case you need one more excuse to indulge, did you know coconut is high in fiber, healthy fat, vitamins and minerals?
P.S. My macaroons are also gluten-free. Just make sure you’re buying gluten-free chocolate chips if you have an intolerance.