All about fresh, flavorful food
One chill and cloudy spring day, after a walk with my newborn around the neighborhood, I returned home with a craving for something comforting. Not quite dinnertime, a teatime treat seemed appropriate. The baby was taking a nap longer than her usual, which gave me the feeling of wanting to celebrate the occasion. “Me time,” I thought. “Cookies!” I accidentally shouted out.
New mother’s can relate—I wasn’t sure how long my “tea for one” party would last. Something quick, a one-bowl cookie would do. I grabbed my favorite old mixing bowl and a spatula and opened the pantry. I spotted some shredded coconut and raw cashews I had leftover from a Thai dish I made a few nights before. Macaroons made sense. After I asked myself, “What else do I have in here?” I saw the dark chocolate chips and decided they could join in on the fun.
It’s not my first instinct to grab sugar or flour. I turned to my old friends, coconut flour and honey and started to mix. Everything in the bowl, everything combined. Bake, bam, and done. The perfect little macaroons or cookies (whatever you want to call them) came out of the oven, nearly beating the scream of the teakettle. Much to my delight, I got to enjoy my tea and cookies before the baby woke.
Photo by Malorie Davis
Despite the slight rush, these cookies came out delicious. I’ve fallen in love with the recipe and have made them twice since. If you have young children, this would be the perfect recipe to bake with them, as it’s the no-fuss type. They’d also be great to whip up as a last-minute gift or offering.
Coconut Cashew Chocolate Chip Macaroons Recipe
• 1 cup shredded, unsweetened coconut
• 1 1/2 tablespoons coconut flour
• 1/2 cup dark or semi sweet chocolate chips
• 1/2 cup honey
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/4 cup chopped cashews
1. Mix everything in a bowl until well combined.
2. Use your hands or an ice cream scoop to form balls of cookie dough.
3. Place on a cookie sheet, 1 to 2 inches apart and gently pressed down in the center with your fingers.
4. Bake in a preheated 350-degree oven for 10 to 12 minutes.
5. Let the cookies cool on the cookie sheet for 5 to 10 minutes before serving. Will keep in an airtight container for approximately 5 days.
Malorie Davis is a classically trained chef, holistic nutrition counselor, wife, and mother. She created the True American Diet and has a passion for natural homemaking. Malorie offers up recipes and nutrition tips on her new blog Malorie Davis Nutrition, as well as online nutrition counseling services.