Chocolate-Footed Macaroons


It’s Girl Scout Cookie season around here, at least the tail end of it. Those evil little boxes were a special treat growing up. They’re not really a temptation anymore; the real challenge for me is walking past the tables without making eye contact or being called out and asked to buy cookies… because I’m a socially awkward introvert. Folks love those cookies, though, and I know what it is to buy a few boxes and eat them all at once.

Thing is, I like to eat real food. Simply reading the ingredients of Girl Scout Cookies makes my face break out in cysts, not to mention the bloat, blood sugar, and bad dreams that follow eating them. When you eat a nourishing diet, you don’t crave those packaged and processed snacks anymore; and on the rare occasion you do give in, it’s never worth it. They never taste as good as you think they will and you never feel very good afterwards. I’m big on feeling better after you eat, not worse. (But I will compromise on some good macaroni and cheese.)

“Making do” is kind of my life story, and I tried this recipe once when I was out of dessert options at home but wanted something sweet. I “made do” with what we had — shredded coconut, sugar, eggs, and chocolate chips. We had things like cream of tartar and molasses, but those are no good when you don’t have flour or butter to make chocolate chip cookies. I found this recipe on Pinterest and tweaked it for my preferences; namely, I used unrefined coconut sugar instead of white sugar. Then I dipped them in melted chocolate because why not.

The result? Homemade Samoas! With minimal effort and real ingredients, I had my own version of my favorite Girl Scout Cookie right there at home. They are chewy and crunchy, chocolatey and coconutty, and every bit as addicting without the guilt and regret and pizza face. The only problem is this recipe is not quite family-sized (yet another thing in common with Girl Scout Cookies). One batch might last one adult with self-control a couple of days. Maybe.


Chocolate-Footed Macaroons (~2 dozen*)

Adapted from

3 egg whites

3/4 C coconut sugar

pinch of unrefined salt

2 1/2-3 C unsweetened shredded coconut

3-4 oz. Enjoy Life chocolate chips

Preheat oven to 325 degrees and line a baking sheet with parchment paper. Whisk egg whites, salt, and sugar in large mixing bowl until well incorporated and foamy. Stir in enough coconut until the batter holds together like dough when scooped.

Using a teaspoon or tablespoon (*A teaspoon size yields approximately 2 dozen cookies; a tablespoon will yield fewer), scoop the dough out onto the parchment-lined sheet. The scoops will not change shape or size when baking, so you should be able to fit them all onto one sheet. Bake 20 minutes or until they just start toasting around the bottom edges (the ones pictured were overbaked and were too crunchy).

Melt chocolate in double-boiler over low heat. When cookies are cool enough to touch, dip their “feet” in the chocolate and set them back down on the parchment-lined sheet. When all the cookies have been dipped, place entire sheet in the refrigerator for 15-20 minutes or until chocolate has solidified. Store in an airtight container for a couple of days or in the refrigerator for up to a week.



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