This week, we have a special battle!
Jason and I have each elected a special “guest chef” to create a recipe and blog about it. After a little collaboration, we decided to have “battle cookie” because the possibilities are limitless. Plus, it’s something a little different!
This week, my guest chef is Nicole!
I contacted her to be my guest chef because she knows what she’s doing in the kitchen. If you haven’t already, head over to her blog and check out some of her great recipes!
Without further ado, I’ll turn the reigns over to Nicole…
Hi readers of The Athlete’s Plate!
I am honored Matt asked to make a cookie for Battle Cookie! I am fairly new to Matt’s blog and I am in awe of his tireless schedule of school, work, blogging, and insane workouts. Well, I think they’re insane…the words “sixteen”, “miles”, and “easy” have never, and probably will never be, in the same sentence if I’m the one talking
Matt and I have a lot in common, one of those things being a fondness of all things coconut. When I had to come up with a cookie, my question to Matt was, “Can I make macaroons?” He said yes
And it is with great pleasure I can now say that I have not only tried coconut butter, but MADE coconut butter. Don’t let the name scare you. Coconut butter is coconut…processed to a paste. Bam! Nothin’ to it! See?
As much as I love coconut, I also love oats. My initial reaction to this recipe’s ingredient list was, “Where’s the chocolate?” Together, coconut and chocolate are nothing short of magical. Almond Joy, anyone? Mmm…a definite weakness of mine.
But you know what? These macaroons would be too much with chocolate…I think. What I do know is that the vanilla and almond flavors (and scents!) are incredible and enrich the coconut flavor to new heights. Promise.
Like my pal, Matt, I love this recipe because of the wholesome ingredients. Besides, coconut is one of nature’s many candies. In coconut-oat macaroon form, this treat is not only easy on the waistline, but packed with the simple flavors and sweetness of the earth.
(Original recipe from Healthy Food For Living)
- 2 2/3 cups (8 oz) shredded unsweetened coconut
- 1 cup reduced-fat shredded unsweetened coconut
- 1 cup old-fashioned rolled oats
- 3/4 cup pure maple syrup
- 2 vanilla beans, insides scraped out for use
- 1/2 tsp pure almond extract
- 1/2 tsp Kosher salt
- Preheat oven to 300 F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
- Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
- Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
- Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down. Yield: 28 macaroons.
Nutrition Information (per macaroon): 62 calories; 2.8 g. fat; 0 mg. cholesterol; 42 mg. sodium; 9 g. carbohydrate; 1.1 g. fiber; 0.5 g. protein
Now, head on over to Jason’s blog and see what his guest chef created this week!
Then, come on back and vote for your favorite!