We had a little birthday celebration with my in-laws on Monday night.
We grilled carne asada and chicken that they provided and then I had some pork chops on hand
that needed to be cooked too. We had a huge salad, grilled zucchini, roasted brussel sprouts with a bit of bacon, boiled baby gold potatoes, canary melon and quinoa. I didn't have any potatoes or quinoa at all - wasn't even tempted.
But then it was time to serve the cake. It happened to be a little red velvet bundt cake
that we can pick up, fairly inexpensive - but yummy, at our local Staters.
THAT was a little tempting. But I didn't give it another thought. I got this!
My hubby on the other hand started saying he needed something sweet! Oh, no!
He's going to cave!!! Not really. His willpower is pretty strong too.
I thought it would be cool to surprise him with some kind of treat or dessert,
so I went with these. They hit the spot! Sweet tooth happy!
here, but had to subsitute a little bit. I was going to buy some pure maple syrup the other day, but it was so expensive and we had some other needs that were more important...brussel sprouts! haha!
Tangy Lime Coconut Macaroons
- 2 1/4 cups finely shredded coconut, dried and unsweetened
- 1/2 cup Almond Flour
- 1 cup coconut milk, full fat (mine was lite and I didn't even realize it)
- 2 tbsp maple syrup (I used honey)
- Zest of 1 lime
- 1-2 limes, juiced (about 2 tbsp) I used one whole lime, but it was too much. Maybe a little less lime next time.
- Dash of sea salt
- Preheat oven to 250 degrees F.
- Line a baking sheet with parchment paper.
- In a medium bowl, gently whisk coconut, almond four, lime zest, and sea salt.
- Pour in the coconut milk, maple syrup, and lime juice and mix together.
- Using a cookie scoop, drop small macaroon balls onto parchment lined baking sheet. (I had to use a spoon, but a cookie scoop would have been perfect to help with the shape)
- Bake for 35-40 minutes
- Allow macaroons to cool briefly and then transfer to refrigerator to cool for 1 hour before serving.