Chocolate Peppermint Macaroons


It is funny just how much I use coconut in my recipes considering I have always thought of myself as not enjoying coconut things. Anyway …. it does seem to be a go to sweet addition to many recipes which allow for taking out sugar or other fillers.  I think all of my offerings, bar one, for morning tea during my 5 week infant massage course have coconut added!  Not that anyone seems to mind and this week my offering of chocolate peppermint macaroons was a bit of a hit so I thought I would share it one here for everyone to find.


All that is left from a batch of 30!

I did get this recipe, before I adapted it a bit, from Hungry Cub.  She had shared a delicious raspberry recipe however, in usual form for me, because I did not have all the ingredients I opted for a chocolate peppermint one.  Mine look no way near as beautiful or perfect as hers either ….. I tend to go for the natural, just chucked together look it seems and not just in my baking  either ;).  Anyway (looks aside) they taste yum, are very easy to make and best of all they are dairy free and gluten free!

Chocolate Peppermint Macaroons

2 Cups of shredded coconut

1 1/4 Tablespoons cocoa

1/2 teaspoon vanilla essence

2 Tablespoons runny honey

a few drops of peppermint essence

2 egg whites

For the coating – optional

50gm 90% dark chocolate (this is dairy free)

1/2 Tablespoon coconut oil

  • Pre-heat the oven to 160 C
  • Mix the coconut and cocoa together and mix well.
  • Add the honey, vanilla and peppermint essence into the the coconut mixture and make sure it is well blended.
  • Beat the egg whites until they form stiff peaks
  • Fold the egg whites into the coconut mixture.
  • On a baking paper lined tray put teaspoonful size piles of the coconut mixture and bake for 10-12 mins or until they are browning a little on top.
  • Once the macaroons are cool fully melt the chocolate and coconut oil in a double boiler (a small bowl over a pot of boiling water is my method).
  • Dip the base of each macaroon into the chocolate and place on a baking paper lined tray to set.  If you have extra you could also drizzle some chocolate over the top of the macaroons for an extra chocolaty treat.
  • Place the tray into the fridge to set fully and store there until serving or in-between servings if they last that long!
  • Enjoy

Well that is it for this week.  Until next time when I will probably share some Vegan recipe we are trying, now that my boy has decided that is his preferred eating, I hope this finds you healthy, happy and enjoying all the sweetness life has to offer.



Nankie-land cookies


After a couple of weeks of house-sitting for friends and waiting for a bus-part to be sorted we are back on the bus.  It feels great to be home again!  Staying in a house felt very luxurious I have to say after our wee 9 m bus however ‘there is no place like home’  even if it is a wee one on wheels. 🙂

Before we left to house-sit I saw a recipe that my Mum which I thought I would try.  Unfortunately though I somehow lost the copy I wrote so it has had to wait until today.  It seemed very appropriate though as the recipe calls for the Dutch Speculaas Spice and seeing as it is a good (Dutch) friend’s birthday today it seemed only right that I should be trying it out today.  The name I have given the cookies comes from her as my eldest kept saying she came from Nankie-land rather than Netherlands.


Crunchy on the outside and soft in the middle … ready to gobble.

As usual I have adapted it … sorry I just can’t help myself … to fit with what we had in the cupboards on the bus and our tastes.  Amazingly I brought a half used bottle of golden syrup with us and while I didn’t have all the spices to make a good Speculaas Spice (cinnamon, cloves, mace, ginger, white pepper, cardamom, coriander, anise and nutmeg) mix I will definitely hunt them out next shopping trip.  You can be sure that I will update you if the results are yummier! What follows is my version of the ‘Sugar and Spice’ Cookies found in the Ellesmere Echo (Feb 2014).

Nankie-land Cookies

200 gm Butter

1/4 Cup runny honey

1/4 Cup golden syrup

1 Egg

2 Cups Flour

2 tsp baking powder

1 tsp cinnamon

2 tsp ground ginger

1 tsp ground cloves

1 tsp nutmeg

  • Melt butter in a pot and stir in honey and golden syrup until blended
  • Add egg and mix in thoroughly.
  • Add dry ingredients and mix again.
  • Bake at 175 C for 10-12 minutes or until golden brown.
  • Enjoy!

Hope this finds you all enjoy the spices of life.