I’ve been taking full advantage of quarantine over here at the Waterloo house and have been cooking/baking up a storm. Now that Facebook isn’t feeding me three meals a day, I’ve been forced to take out the spatula again. I almost forgot how satisfying it is to eat something you’ve put love into. Although I love making a delicious dinner, I think I’ve missed baking the most. Alongside making snickerdoodles, and chocolate chip cookies, I wanted something a little lighter so I whipped up a batch of these coconut macaroon sandwich cookies. I’ve already made these cookies twice, and I gotta say they are as delicious as they are look. They’re super simple to make and there isn’t a ton of added sugar. The sweetness of the coconut and the jam really come through so you don’t need to add much. They’re gluten free and dairy free (if thats your thing) and IMO they’re pretty guilt free too. Simple, easy and tasty. Hope yall enjoy!
Macaroon Sandwich Cookies
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Servings: 16 Cookies
- 3 Large Egg whites
- 1/3 Cup Sugar
- 1/4 tsp Salt
- 8 Oz Coconut Flakes about 2 1/2 cups
- 2 1/2 Oz Finely chopped almonds about 1/2 cup
- 1/2 Cup Strawberry Jam any jam will do
Preheat over to 350 degrees. Line 2 large baking sheets with parchment paper.
Whisk together egg whites, sugar and salt in a large bowl until frothy. Stir in coconut and almonds.
Drop coconut mixture in 1 tablespoon mounds 2 inches apart on baking sheet. Flatten each to 1/2-inch thickness.
Bake both baking sheets at the same time in the preheated over until golden brown about 12 minuets, rotating baking sheets (top rack to bottom rack and front to back) halfway through baking. Let cool completely on the baking sheets, about 45 min.
Turn cookies over (flat side up) and spread about 1 teaspoon on each cookies and sandwich with a seconded cookie. Chill until set. About 15 min. Store covered, at room temp for 3 days.
Photos by: Amanda Hickman
Edited by: Mountain Trout Photography
Oh how I loathe the feeling of waking up as though you’ve been hit by a train. That’s exactly how I felt yesterday morning and no it wasn’t the booze. Unfortunately, I had caught a bug. So I did what any sick person would do. I called into work and crawled my way to the couch to binge watch Netflix and chill. Since I was completely glued to the couch, I ordered groceries to my house in true millennial fashion. I decided that if I was going to be a complete blob I might as well try and kick this bug by making myself some yummy chicken soup. Since my mom wasn’t here to make me her delicious chicken soup that I was seriously craving, I decided to whip up my own version but, this time, with a little twist.
This soup is jam packed with healthy foods that are great for fighting any sickness. It’s loaded with veggies and chicken, kicked up with some spices, and all swimming in some bone broth. This soup contains all you need to really rev up that immune system. Electrolytes to hydrate you, and antioxidants to fight off the sick. Soup is also the greatest comfort food when you feeling less than great.
I started by chopping up half an onion, mincing some garlic and throwing that in a pot with a tablespoon of avocado oil. I let that simmer in the pan for a couple minutes until it was fragrant. Then I chopped up a few carrots, a bell pepper, a jalapeño (omit for less spice,) some mushrooms and threw all that in the pot as well. I let this cook for about 5 min. I then added a teaspoon of turmeric (turmeric is a great anti-inflammatory and antioxidant) as well as a teaspoon of rosemary and thyme. After, I added 4 cups of bone broth. I got mine in a box from the store but it’s super simple to make at home, as well as more cost efficient. The next thing I added was a can of coconut milk. This adds that creamy taste that I wanted so it would really soothe my throat. I then added all the shredded chicken as well as a couple bones to simmer in there (don’t forget to take these our when it’s time to eat.) I brought all of that to a boil and then simmered it on low for about 45 min. You can simmer this for as long as you’d like (the longer the better really) but I was just too hungry to let it go for much longer. I then added the kale and let that wilt in the soup for about 5 min and then finally it was time to dig in.
Hope you guys enjoy this recipe! Let me know what you think 🙂
Chicken Immunity Soup
When you're feeling lees than great this is a delicious soup to whip up. You can add any veggies you have on hand that go well in a soup. It's a flexible dish that is super simple to make.
Gluten-free; Dairy-free; Paleo
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 1 lbs Shredded chicken I use leftover from a rotisserie chicken
- 1 tbs Avocado Oil
- 1/2 Onion (yellow or white) Diced
- 3 Cloves Garlic Minced
- 1 Jalapeño Diced
- 1 Bell Pepper Diced
- 8 Ounces Mushrooms Sliced
- 4 Medium Carrots Sliced
- 2 Cups Kale Chopped
- 4 Cups Bone Broth
- 1 Can Coconut Milk
- 1 tsp Turmeric
- 1 tsp Rosemary
- 1 tsp Thyme
- Salt and Pepper to taste
- 1 tsp Hemp Seeds Garnish on top
Add the avocado oil to a stock pot and heat over medium. Then add the onion and minced garlic until fragrant (a couple min)
Add the rest of the chopped up veggies (except kale) and let that cook for about 5 min
Add in the turmeric, rosemary and thyme to the veggies as well as some salt and pepper and toss. Then pour in the broth and coconut milk. Let the soup come to a boil, add the shredded chicken and then turn to low to let it simmer for 40 min
Once the soup has simmered then add the kale to let it wilt for 5 min. Salt and pepper to taste and then SERVE! (you can add some hemp seeds on top for an extra somthin')