Coconut Macaroons

You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running! Coconut macaroons (two…

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best coconut macaroons recipe

You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running!

Coconut macaroons (two o’s) are often confused with macarons (one o), the colorful and delicate layered French cookies. Both call for egg whites, but that’s about where their similarities end.

These macaroons feature rich coconut flavor and texture with subtle hints of honey (or maple syrup) and cinnamon. While you don’t have to dip them in chocolate, I strongly suggest that you do. They are the perfect little treat—satisfying and sweet, but not cloying.

macaroon ingredients

These coconut beauties have a lot going for them in the preparation department. They look impressive with their high-contrast exteriors, but they’re easy to whip together. You can cram them all on one cookie sheet without consequence. Plus, they don’t require any artistic skills to decorate. Just dunk them in chocolate and be done. Can I get an amen?

These flourless cookies are naturally gluten free. They both freeze well and ship well, if you’re interested in mailing some homemade goodies to your loved ones. You’ll find the full recipe, plus step-by-step photos and a video below.

Continue to the recipe...

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Perfect Chocolate Bark

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make…

A Couple Cooks – Recipes worth repeating.

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make this fun and giftable treat.

Chocolate Bark

We’re chocoholics over here, so one of our top treats to make is Chocolate Bark! This one is our ideal: sweet and salty with a confetti of colorful ingredients and absolutely irresistible. It’s the best fun treat that makes a great gift: and it works for the holidays or anytime. Here’s our perfect chocolate bark recipe: with a smooth, shiny sheen on the chocolate and just the right crisp crunch when you bite into it.

Tips for making the best chocolate bark

There are a few tips to making the very best chocolate bark. You can skip down to the recipe if you’re ready to get started. But here are a few more details on the why behind the what of each step in the process:

  • Temper the chocolate! Many chocolate bark recipes don’t require tempering the chocolate, but it makes a far superior bark. The chocolate has just the right shiny texture and crisp crunch, and doesn’t melt at room temp. It also avoids chocolate bloom, that white stuff that appears during storage.
  • Use semi sweet or dark chocolate, around 60%. We found 60% dark chocolate has the best flavor. 70% is a bitter too bittersweet.
  • Add mix-ins into the chocolate AND on top. Adding the mix-ins into the chocolate gives the best crunchy texture. (All of them on top makes it a little one-note.)
Chocolate Bark

How to temper chocolate

Chocolate is temperamental: period! But to make the best chocolate bark, we like to temper the chocolate. It’s a special process that heats and cools the chocolate to stabilize it for making candies. As we mentioned above, it makes the most stable texture, shiny exterior, and avoids the white “bloom” that can appear on chocolate during storage. Here are a few notes on tempering chocolate:

  • You’ll need a food thermometer. Don’t have one? Skip to the next section. This helps to achieve the precise temperatures that are required.
  • Don’t get water in the chocolate. This is the #1 rule! You’ll be melting the chocolate over simmering water but do NOT let it touch the chocolate or it will seize up.
  • Melt 2/3 of the chocolate to 108 to 115°F, add the remaining chocolate and reduce to 85 to 86°F, then return the chocolate to 90 to 91°F. That’s the basic idea of tempering! Start high, go low, then return to the middle. There’s lots of science behind it, so trust us.
Chocolate Bark

Don’t have a food thermometer?

Tempering chocolate is the way to get the best chocolate bark. But don’t have a food thermometer? That’s ok too! You can make it without tempering and it’s still good. Here’s what to know:

  • Melt the chocolate over simmering water. Use the “makeshift” double boiler method below, or a double boiler. You can use a microwave to melt chocolate, but it’s not our preference since it’s easy to go too far.
  • Skip the tempering and just use the chocolate when it’s melted. Add the mix-ins, pour in a thin layer and add toppings.

Chocolate bark toppings!

Once you’ve made it through the chocolate stage, making chocolate bark is a breeze! For this bark we used cranberries, pistachios, coconut and smoked salt. The combination of sweet, salty, crunchy, tropical and smoky was perfection! The smoked salt is not required, but if you can find it, it adds a unique element (if not, use sea salt). Of course, you can use any type of mix-ins you like. Here are a few more ideas when it comes to chocolate bark toppings:

  • Nuts like pistachios, walnuts, cashews, pecans, hazelnuts
  • Seeds like pumpkin seeds or sesame seeds
  • Dried fruit like dried cranberries, dried cherries, apricots, dried blueberries, freeze dried strawberries
  • Crystalized ginger
  • Pretzels broken into pieces
  • Peppermint candies, crushed
  • Chopped candies of any kind
  • Crushed potato chips
  • Sprinkles
Chocolate Bark

Chocolate bark storage

What’s the best way to store homemade chocolate bark? Chocolate bark stays most stable chilled , so we suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.

More chocolate recipes

Are you a choco-holic like we are? Here are our top chocolate recipes to make when we’re craving a treat:

This chocolate bark recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Chocolate Bark

Chocolate Bark


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: About 32 pieces
  • Diet: Vegan

Ingredients

  • 12 ounces semi-sweet or dark chocolate (50% to 60%)
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pistachios
  • ⅓ cup large coconut flakes
  • ½ teaspoon chunky sea salt (or smoked sea salt)

Instructions

Note: If you don’t have a food thermometer, simply melt the chocolate over a double boiler per the instructions below, then proceed to Step 5.

  1. Prep: Start a small saucepan of barely simmering water. Chop the chocolate into 1/2-inch chunks. In a heat-proof bowl that is completely dry that will fit over the pan of simmering water, add about 2/3 of the chocolate chunks. We used a small metal bowl; you can also use a double boiler if you have one. Make sure not to get any water into the chocolate, since it will cause the chocolate to seize up! (There are fixes for seized chocolate but it’s not pretty.)
  2. Melt the chocolate to a temperature of 108 to 115°F: Hold the bowl with the chocolate above the other saucepan with boiling water to create a double boiler (or use your double boiler). Place a towel on counter next to the stove so that you can transfer the bowl to the counter as necessary and avoid any water getting into the bowl. Hold the bowl of chocolate over the simmering water for a few seconds, until the chocolate starts to melt. Remove from the bowl to the towel and stir and stir to continue melting. Check the temperature with a food thermometer, and continue going back and forth from the water for a few seconds to the towel until fully melted. The target temperature is 108 to 115°F, but do not allow the chocolate to go higher than 115°F.
  3. Add the unmelted chocolate and reduce to 85 to 86°F: Once the chocolate is fully melted and at 108 to 115°F, add the remaining third of the unmelted chocolate (called seed chocolate) and stir constantly until it melts and the chocolate temperature falls to 85 to 86°F. This will take up to 10 minutes, but it is worth the wait! Stir regularly for the entire time to ensure an even temperature. (While it melts, you can chop the pistachios.)
  4. Heat back to 90 to 91°F: When the chocolate is 85°F, return the bowl of chocolate to above the pan of simmering water for a couple seconds at a time until climbs back to 90 to 91°F. Now the chocolate is tempered!
  5. Add mix-ins and spread in a thin layer: Add half the cranberries, chopped pistachios and coconut flakes to the melted chocolate and stir until fully combined. Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in an even layer to a size of about 8″ by 11″. Sprinkle the remaining toppings over the top, crushing the coconut and chunky sea salt with your fingers to make smaller pieces.
  6. Refrigerate: Refrigerate at 30 minutes until hardened. When hard, cut into irregular 2 to 3 inch pieces with a butter knife. Store in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • Category: Dessert
  • Method: Tempering
  • Cuisine: Dessert

Keywords: Chocolate bark, chocolate bark recipes

A Couple Cooks - Recipes worth repeating.

Peanut Butter Oatmeal Chocolate Chip Cookies

I recently shared a photo of these cookies on Instagram and I’ve never gotten so many messages. So many people were begging for the recipe. Well, I am sharing the recipe today, so get excited!! You are going to LOVE this cookie recipe. These Pean…

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The post Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Two Peas & Their Pod.

Coconut Cranberry Oatmeal Bread

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry …

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry Oatmeal Bread is a perfect addition to any fall or winter breakfast – even if you end up baking up the loaf the night before and not the morning of! Packed with tart cranberries, sweet coconut and nutty oatmeal, my Coconut Cranberry Oatmeal Bread is a moist, delicious way to start your day.

This quick bread is very simple to put together. The dry ingredients are combined with the wet ingredients, then the butter is folded in at the end. Folding the butter in at the end of mixing tenderizes the batter before it goes into the pan to bake. It’s a great technique for many quick breads, which are easy to both under and over-mix in search of a tender crumb. It is seasoned with cinnamon and a generous splash of vanilla.

The batter includes a generous amount of sweetened shredded coconut, quick cooking oatmeal and whole cranberries. The coconut and oatmeal both add their own unique nuttiness to the bread. The oatmeal gives the loaf a pleasant density while the coconut adds just the right touch of extra sweetness to contrast with the bright, tart cranberries that dot each slice. You can use fresh or frozen cranberries in this bread, and both types can be used whole.

This loaf has a long baking time due to all those mix-ins, so don’t hesitate to give it a few extra minutes in the oven if your tester/toothpick doesn’t come out clean when your oven timer goes off. The bread is ready to eat has soon as it has cooled. Bake it early in the morning to serve for brunch, or the night before so it is ready to eat when you get up!

Coconut Cranberry Oatmeal Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup sugar
1 cup sweetened shredded coconut
1 cup quick cooking oatmeal
2 large eggs
1 1/4 cups milk (lowfat is fine)
2 tsp vanilla extract
1/3 cup butter, melted and cooled
1 cup cranberries, fresh or frozen

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla extract until well combined. Whisk in butter.
Pour butter mixture into dry ingredients and stir until just combined and only a few streaks of flour remain. Fold in blackberries and pour batter into prepared pan, spreading it into an even layer with a spatula.
Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.

Gluten-free Coconut Cookies

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The post Gluten-free Coconut Cookies appeared first on My Pure Plants.

Caramel Apple Board

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The post Caramel Apple Board appeared first on Two Peas & Their Pod.

Nut Free Granola Bars

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The post Nut Free Granola Bars appeared first on Two Peas & Their Pod.

Coconut Oatmeal Chocolate Chip Cookies

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The post Coconut Oatmeal Chocolate Chip Cookies appeared first on Two Peas & Their Pod.

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Almond Joy Energy Bites (6 Ingredients!) from Minimalist Baker →

Key Lime Cheesecake

Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion. INTRO KEY LIME CHEESECAKE WITH COCONUT GRAHAM CRACKER CRUST I first discovered this recipe in the cookbook Glorious Layered Desserts by my friend Glory of Glorious Treats.  I love …

The post Key Lime Cheesecake appeared first on My Baking Addiction.

Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.

Assembled key lime cheesecakes topped with whipped cream and lime wedges

INTRO

(more…)

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