Chocolate Coconut Macaroons

In which I confess to eating truck stop cookies.

There is just something about a macaroon.  Not those fancy French macarons.  (Although my friend brought me back some from Paris that were amazing.  That little caramel one…)  But an almost overly sweet, slightly gooey coconut cookie.  There is a truck stop we know that has the most amazing chocolate dipped macaroons.  They are beautiful dense balls of coconut robed in dark chocolate.  All of their baked goods are amazing, but the macaroon is my favorite.  (This sounds like it should be on Diners, Drive-ins, and Dives.)Chocolate Coconut Macaroons top

So what do you do when you are craving one of those cookies, but are not going to drive 45 minutes just to get one?  You scour all of great-grandma’s recipes because you know you saw a macaroon recipe in there somewhere.  (It was in the cookbook I made for my grandma of her mom’s recipes).Chocolate Coconut Macaroons on Wedgwood

These ingredients do not seem like they would make a cookie.  They kind of don’t.  The end result is a lightly held together ball of coconut and chocolate.  I’d recommend using mini chocolate chips instead of the chopped chocolate. And definitely use a Silpat or whatever sort of non-stick cooking mat you have.  Chocolate Coconut Macarooons

I’m not going to lie.  These are not as good as the macaroons at the truck stop, but that didn’t stop me from eating at least my share of them.  I doubt these store well.  It’s probably best not to even try.  Kind of like kringla.  Chocolate Coconut Macaroons Cutting board

 

Chocolate Coconut Macaroons

1/2 cup sweetened condensed milk
2 cups shredded coconut
1/3 cup chopped semi-sweet chocolate
1/2 tsp vanilla extract
1/2 tsp almond extract

Combine milk and coconut.  Add chocolate, vanilla, and almond extract.  Mix well.  Drop by teaspoons on greased baking sheets 1 inch apart.  Bake in moderate oven, 350°, 10-12 minutes.  Remove from pan immediately cool.  Makes 24.

Pumpkin Muffins

In which my children consume mass quantities of muffins.

If you accidentally used a big can of pumpkin while making the pumpkin pies I posted about on Tuesday, you probably have a some leftover pumpkin sitting in a plastic container in your fridge and are trying to figure out what you want to do with it.  Let me help you.  Pumpkin muffins.  DSCN3409.JPGI have made many, many versions of pumpkin muffins over the years.  They are one of my kids’ all time favorite treats.  We cheat and substitute the raisins with chocolate chips.  My kids tend to not prefer raisins.  And there are only so many times a week that I can put them into something before someone starts to complain.  (Wait until we get into the sour cream raisin pie and the raisin sauce and raisin dumplings.) They never have the same reaction to chocolate chips for some strange reason.

 

I caught the little monkey girl at the counter multiple times with a butter knife in her hand popping the muffins out of the pan.  There is something so enticing about the fun color, the smell of cinnamon and nutmeg, and the meltiness of the chocolate chips.  When the boys were little, they ate nearly an entire dozen for breakfast one morning.DSCN3410.JPGYou get what I’m saying, right?  There are lots of reasons to make pumpkin muffins other than leftover pumpkin.  You know, like you like good food, you are hungry, a good song comes on the radio and you want to dance in the kitchen, but feel like you should be productive at the same time, or you want to reward your husband for investigating the gross dead animal smell in the basement (and want to cover up the smell).  DSCN3414Whatever the reason…or for none at all.  Make a batch of pumpkin muffins with chocolate chips.  Leave the raisins for other things.  Pumpkin Muffins