My thanks this week go to Laura’s Sweet Spot for this recipe. I had an inexplicable hankering the other day for maple walnut cookies and so I asked the internet for help and came across a number of options. Some were “maple spice” cookies, others involved icing, but her recipe is straight-forward and simple and that’s what I was looking for. I was also completely taken by her statement that flavored pancake syrup is insulting to the maple trees – I couldn’t agree more!
My thanks go to The Chic Life for this recipe for coconut macaroons, which I used as a basis to get the proportions right. I was searching for a macaroon recipe for which the ingredients were a close match to the “Cocoroons” brand of macaroons, which are a little hard to come by but are simply amazing. Most of the recipes I found involved egg whites, which Cocoroons don’t have on account of being raw, vegan, and gluten-free all at the same time. The Chic Life’s recipe was an almost perfect match though, and I only tweaked the recipe slightly by changing the sweeteners.
This recipe is courtesy of Fine Cooking magazine, and it’s from their “Best of Fine Cooking – Chocolate” 2006 edition. Warning: any of their “Best of Chocolate” magazines are fairly dangerous things to flip through if you’re trying to stay on a diet.
Gratuitous close-up shot
Simply put, the name for these cookies is perfect. The proportion of chocolate far exceeds any other ingredient, the consistency is that of a brownie, and the form is that of a cookie. Also, they taste fantastic, being a little on the rich side on account of all that lovely chocolate.
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