Coconut Mastic Macaroons

CoconutMacaroons_BrownieBoxBlog-1

I tried a variety of coconut macaroon recipes in the last couple of months but none of them made me want to make them again, until I saw this recipe for irresistibly golden coconut macaroons. I was so intrigued but the technique that requires cooking the coconut batter on the stovetop before shaping into balls and baking (that was definitely a first!). It resulted in macaroons that are delicately crunchy on the outside and incredibly moist and chewy on the inside.

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What I love about this recipe is that it’s very adaptable, and you can adjust it based on your favorite tastes. Naturally, I made a couple of tweaks to Claire Ptak’s original recipe and added in freshly ground mastic to the batter. The refreshing smell the mastic paired with coconut is my favorite combination of all time! You can get really creative with this by adding a piece of almond in the center, dipping half of the cookies in dark chocolate, mixing in chopped dried fruits, or just bake them plain!

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Recipe adapted from Violet Bakery Cookbook
Makes 20 tablespoon sized macaroons

4 large egg whites
200g (1 cup) granulated sugar
1 tbsp honey
200g (1+1/3 cups) unsweetened shredded coconut
¼ tsp kosher salt
½ tsp vanilla extract
¼ tsp ground mastic (about 4 pea sized mastic resins)

1. Preheat the oven to 355°F/180°C. Line a baking sheet with two parchment papers (to prevent the bottom of the macaroons from burning).
2. Grind the mastic resins in a spice grinder or a mortar and pestle with a pinch of granulated sugar. Measure all the ingredients into a medium heavy-bottomed pan and place over medium low-heat, stirring constantly. As the mixture warms up, reduce the heat to low and stir until the mixture dries out and holds together into a cohesive mass. Let the mixture cool down before proceeding with the next steps (it will be easier to shape the macaroons).
3. Using a tablespoon, scoop individual portions of the mixture on to the lined baking sheet, leaving enough space between each one so they have room to expand.
4. Bake for 16-18 minutes until the macaroons are puffed and golden. Cool completely on the baking sheet before serving or storing. They will keep well for one week in an airtight container, or frozen up to a month.

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No-Bake Granola Bars

No-Bake Granola Bars | Brownie Box

These no-bake healthy and energizing granola bars have my favorite ratio of oats, nuts, and dried fruits.

No-Bake Granola Bars | Brownie Box

You can get really creative with the recipe by adding more oats or a mashed banana, omitting the nuts, mixing in chocolate chips, drizzling melted chocolate on top, or adding more honey for a sweeter taste. You basically have complete control of what you’re using in the mixture as long as you stick to the same ratio of liquid to dry ingredients. What I also love about this recipe is that it doesn’t require turning on the oven because the honey, coconut oil, and nut butter holds all the ingredients together ensuring insanely delicious and chewy bars.

No-Bake Granola Bars | Brownie Box

No-Bake Granola Bars | Brownie Box

They’re great as a topping for your morning greek yogurt bowl or as an afternoon snack. But I found it incredibly hard to stop nibbling on them all day (and then feel bad about it), that’s why I always freeze them individually and let them thaw in the fridge for when I need them!

No-Bake Granola Bars | Brownie Box

Recipe adapted from Bowl of Delicious – Makes 12/15 bars

Ingredients

4 Tbsp coconut oil
4 Tbsp organic honey (or other sweetener, such as molasses, agave, maple syrup)
1 tsp cinnamon
1 tsp vanilla extract
2 Tbsp almond butter (or peanut butter)
1 cup organic old fashioned rolled oats
½ cup sliced walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup shredded coconut, unsweetened
½ cup chopped dried apricots
1 Tbsp chia seeds

Directions

1. Melt the coconut oil, honey, and cinnamon over medium heat and bring to a boil.
2. Let it bubble for a minute then turn the heat down to low, and stir in the vanilla, almond butter, and oats. Stir to coat.
3. Add the nuts/seeds, shredded coconut, and dried apricots, then mix until fully incorporated.
5. Continue cooking on low heat for 2 minutes then remove from heat.
6. Meanwhile, line a 6″x8″ (15 x 20 cm) baking dish with parchment paper, leaving the sides of the paper long.
7. Add the mixture to the dish; press with the back of a wooden spoon so it is evenly spread out.
8. Fold the parchment paper wrap over the granola so the top is covered (get more if necessary). Press the granola aggressively, so it is as packed as you can make it. You can use the wooden spoon, the palm of your hands, a dish/cup, or a glass mason jar. Just make sure it is well packed and evenly distributed!
9. Place in refrigerator and allow to cool completely – at least two hours up to overnight.
10. Remove granola from parchment paper –  it should be in one big block. Cut into bars, and wrap individually in plastic wrap. Store in the fridge for about 2 weeks or in the freezer for up to 6 months.