The oven is on, baking supplies are stock piled and I’m ready for my marathon baking for Christmas. I make little packages for all our friends and neighbours; each of two if you’re a couple, or four if you’re a team! I generally bake 10-15 things. This year I’m going to try to downsize, but it’s impossible to decide what to cut! Plus, what about all the goodies I’ve bookmarked from my blogging buddies recipes? …this can’t end well! I have a sweet feeling in my belly… 🙂
I’m starting the bake-off with the Mexican Chocolate Macaroons. These are coconut balls, flavoured with chocolate, Moroccan Cinnamon (I’m talking’ the real deal!) and a pinch of cayenne. They are baked until slightly crispy on the outside and chewy in the centre. Everything you dreamed a macaroon would be! And I can use up the egg whites I stock piled from the Crème Brûlée!
Mexican Spiced Macaroons
Makes at least 44, but it depends on how big you make them! I use a very small guage ice cream scooper, it’s about 1 1/4″ in diametre. They do get a smidgen larger as they are baked.
Don’t be afraid of the cayenne in these macaroons, it adds just a little heat and it pairs perfectly with the chocolate. These cookies are moist, rich and chewy, with just a hint of warmth.
Ingredients
- 14-ounce package sweetened coconut flakes
- ¾ cup sugar, divided
- ¼ cup all-purpose flour or almond flour if making gluten free
- ¼ teaspoon salt
- 1 teaspoon cinnamon, divided
- ¼ teaspoon cayenne
- 6 ounces semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 4 egg whites
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the coconut, ½ cup of the sugar, the flour, salt, ½ teaspoon of the cinnamon and the cayenne.
- Place the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until the chocolate is melted and smooth. Set aside to cool.
- In a small bowl, mix together the remaining ¼ cup of sugar and ½ teaspoon cinnamon. Set aside.
- Add the vanilla and egg whites to the coconut mixture. Use your hands to mix together until all the coconut mixture is moistened. Add the melted chocolate and mix thoroughly.
- Drop by the tablespoonful onto the prepared baking sheet. A small cookie or ice cream scoop works well if you want very round balls. Alternatively, you can shape them with your fingers. Sprinkle the cookies with the cinnamon-sugar blend.
- Bake for 15 to 18 minutes, or until the edges start to toast and the cookies feel somewhat firm. Allow to cool for 10 minutes on the baking sheet, then transfer to wire cooling racks to cool completely. Store in an airtight container.
[…] Christmas without Date Filled Oatmeal Cookies. I also like to include a few Gluten Free options, Mexican Macaroons (which I made using almond flour instead of white flour). Milk and Dark Chocolate Chunk with […]
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[…] Mexican Spiced Macaroons […]
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Oh Eva, these look quite wonderful – I sincerely wish I was your neighbour 😦 Love the addition of cayenne – bit of Christmas heat 😀
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Thanks Charles, what a lovely compliment, thank you kindly.
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These sound delightful! I had never heard of Mexican spiced macaroons before but I love coconut! 🙂
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Lorraine, if you love coconut, you would love these, the spice is just right.
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What a yummy recipe! The spirit of Christmas is in the air and I loved these cute macarons. You inspired me to get started with fun baking for Christmas! Jingle bells!!
http://cosmopolitancurrymania.blogspot.com
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Thank you Purabi, welcome back to my blog. I don’t tend to bake much anymore, because everyone seems to be cutting back on the sweets for health, but Christmas I do love to indulge myself and bake for my friends.
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Eva, these look absolutely amazing! I can’t believe it’s already time to start baking! However, I’m thrilled it’s hear because I get to see what you’re making!
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Thanks Ann, Christmas baking is something my Mom used to do, and I’ve just carried on her tradition!
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Love it! I am so sick of “traditional” Christmas cookies – these look spicy and unique. Great job.
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Thanks Dara, nice of you to drop by and comment. I’ll be posting all of my Christmas baking over the next two weeks.
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I can hardly wait… you’re on fire Eva!
p.s. I wish I was your neighbour 🙂
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Me too, Kelly! Me too.
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Are you planning on sharing your recipes?
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Darn, that posted before I intended Sharyn! I will share of course!
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Good deal. Eva. I’ll look forward to your holiday recipes (hate it when I release something by accident).
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I was cheating last night and typing on my phone as the cookies were baking. It’s a new feature on the iPhone ap, instead of saving it as a private draft it saves as a public draft! Somehow the word draft does not imply it should be published right away.
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I wish you all the best in your generous Christmas tradition. 🙂
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Thanks Maria. I have a lot of fun baking too! And JT gets to sample them along the way. It’s really a win-win situation.
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