Easy-Peasy Chocolate Macaroons (A Recipe!)

Yeah, so this Christmas? It’s been a tricky one. I’ve decorated some, sorted out gifts, and done what I could despite circumstances this month that have left us worn out and weary. It’s meant that doing ‘the next right thing’ just hasn’t included Christmas cookies or baking or even planning and prepping some of our favourite meals.

However, on my kitchen counter has sat this lovely Bakers Delight hostess gift set from Ten Thousand Villages, a happy little beacon of hope telling me that I can make at least one treat that we’ll all love. And yes, ma’am, we sure do love our treats. Sweet Girl has her daddy’s sweet tooth, and “treat” is one of her favourite words.

My most-loved Christmas treat as a child was a $1 box of Chocolate Macaroons. Loved them. Loved them. Loved them. The companion box of Bridge Mix? Not so much. But chocolate macaroons? I’d trade my kingdom for them. Then my palate developed and I started to choose slightly more sophisticated chocolate, which means I’ve not had my hands on a box in years.

This weekend I found myself with 15 minutes that I could happily allocate to whipping up a quick treat to make our Christmas that much more special. With only three ingredients, everything I’d need (including the tea towel) to make melt-in-your-mouth fair trade chocolate macaroons was right there in that basket.

Here’s how you can make your own fair-trade deliciousness – so crazy easy. Also, a great gift to share with someone else needing the grace of an easy-to-make treat.

1. Pour 2/3 of the bag of coconut on a small baking sheet into a 350 degree oven to toast golden brown, approximately five minutes. (I may or may not have snacked on this a bit when it came out of the oven all yummy)

2. Cut a slit down the length of two or three vanilla beans, pry open, and then, with a sharp knife held at an angle, scrape the fragrant soft vanilla interior out, into a lovely paste. It made me feel like quite the gourmand to use these luxurious pods.

3. Empty the bag of chocolate chips into a good non-stick pot, over low-medium heat, and stir as it melts. Add vanilla bean paste to the melting chocolate chips. You might also melt slightly – the scent is heavenly.

4. Remove chocolate from heat, and add the toasted coconut, stirring to coat coconut evenly. Anyone else like me and using a tea towel as a trivet / potholder? This one was so festive, keeping me in my easy-peasy Christmas domestic happiness groove.

5. Using a teaspoon, drop spoonfuls of the chocolate / coconut amazingness on a Silpat nonstick mat or parchment lined cookie sheet. Place in cool fridge, freezer or Canadian garage to harden.

6. Hand your toddler the spatula to lick, or if you’re lucky enough to have it all to yourself, enjoy. Thoroughly. With total abandon. Extra holiday points for chocolate on your nose. Makes approximately 2 dozen macaroons, with a couple extra for the cook to enjoy. Because it’s Christmas, right?