Whew. It’s been awhile.
Now that I have successfully moved to Blacksburg and school has started, I can start to post what kind of food I have been making. It has been interesting getting used to my super small kitchen. I seriously have about 24 inches of free counter space and I make sure to utilize other surfaces (i.e- the top of the washer, window sill, and the floor…just kidding). I do love having the kitchen to “myself”. In my previous living situations I was sharing my kitchens with roommates and this time it’s just Brice and I, and I have volunteered to do the cooking if he helps clean
I have been meaning to post more of course, but Organic Chemistry and my 5 other classes take up most of my time. I have become great at plugging my crockpot in and coming home to a fully-cooked meal! Today, I had an SNDA (Student Nutrition and Dietetics Association) Club meeting/”guilty pleasure” potluck and I naturally had to bring something that combined two of my favorite things–pumpkin and coconut.
Here’s a simple recipe for a special kind of macaroon that is perfect for fall!
Gluten, egg, dairy, and nut free!
2 cups unsweetened finely-shredded coconut
3 1/2 tsp pumpkin pie spice
1 tbsp coconut flour
pinch of salt
1/8 tsp baking soda
1/2 cup pumpkin puree ( canned or roast and process your own)
1/4 cup melted coconut oil
1/4 cup honey
1 tsp vanilla extract
1/4 cup enjoy life chocolate chips (these make this macaroon free of all common allergens!)
Preheat oven to 350 degrees. Place parchment paper onto cookie sheet (I stacked one on top of the other to stop bottoms of cookies from burning)
Mix shredded coconut, pumpkin pie spice, salt, coconut flour, and baking soda in a medium bowl. Add pumpkin puree, coconut oil, honey, vanilla extract. Stir to combine. Add in chocolate chips.
Use a tablespoon to measure out dome shaped cookies onto cookie sheet. Knock tablespoon on side of bowl to release a cookie in a perfect dome shape! About every 5 cookies I wiped a little coconut oil onto the tablespoon to stop the sticking. Bake in oven for 18-20 mins, or until golden brown.
Let cool for a few minutes and then transfer to a cooling rack. Store in an airtight container, or even better pop ‘em into the fridge and try not to grab one every time you walk by.
This recipe makes about 24 small cookies. I would definitely double the recipe if serving to a group.