I read this honest, vulnerable piece on overeating today and it struck a chord with me. I was hit by how often I hear from someone, be it a close friend or acquaintance or reader, “Well Kamille, you eat really healthy!,” or, “Oh, Kamille has a blog where she talks about food and hospitality, andContinue reading “Grain-Free & Peanut Butter-Free Monster Cookies”
Tag Archives: coconut
Day 18 :: Pumpkin Pecan Scones & Needing to Be Still
Last night as I stared at my screen to finish up Day 17 on INFPs & ENFPs, all I wanted to do was cry & pour out my heart of what I’m dealing with. I did not want to write about Myers-Briggs (I know shock!). I wanted to talk about how hard it isContinue reading “Day 18 :: Pumpkin Pecan Scones & Needing to Be Still”
Coconut Lime Macaroons
So I mentioned to save those six egg whites from the Sour Cherry Grand Marnier Creme Brulee, but it’s taken a while to post a recipe. But that seems to be life. I’ve been in a post New Year’s state making lists of what I value, writing up a personal mission statement and embracing how life is so good. In July I was dredging through the seas of anxiety & fear, while September came and it was more like wading. Fear has plagued me in the past(I’m probably not the only one), and it crept up its little head again.
What I have been embracing is the present.
Looking at the little things that bring joy into my life. Those little things when you add them all up they are exponentially greater than any fear trying to budge its way into your heart & mind.
Little things…infectious laughter of my two year old, the smile on my four year old when I pick her up from the bus, the warmth of Ben’s hand on my back, special snapshot moments with friends that remind me of heaven and sharing these little macaroons with friends while watching Anne of Green Gables. What little things remind you of joy in this present?
A Year Ago: Grapefruit Yogurt Loaf Cake & Palace Temple & Hospitality
Coconut Lime Macaroons (printable recipe)
These little gems are perfect after you finished making the sour cherry creme brûlée, due to the leftover egg whites. I love limes and I love coconut, so they are pretty much a great combination. Plus, they’re a non-fuss sort of treat.
Ingredients:
6 egg whites, room temperature
1/2 cup agave nectar, or raw honey
2 cups almond flour
2 cups unsweetened shredded coconut
zest of one lime
1/4 tsp lime oil
Frosting:
1 cup powdered sugar
1/2 cup unsalted butter, room temperature
zest of 1/2 lime
juice of 1/2 lime
Directions: Preheat the oven to 350. Line a baking sheet with parchment paper. In the bowl of an electric mixer with the whisk attachment, whip the egg whites on high speed until the egg whites are medium peaks. Add the agave nectar or honey and salt and whip again until stiff peaks.
In a separate bowl, combine the almond flour, unsweetened coconut, lime zest & lime oil. Combine. Pour 1/3 of dry ingredients into whipped egg whites and fold it into the egg whites. Continue with remaining 2/3 (in 1/3 portions) until the wet & dry ingredients are thoroughly combined.
Using a cookie scoop (about 2 Tb), scoop dough and place on the lined baking sheet 1 inch apart. Bake for 15 minutes (look for slightly browned parts on the top, but overall white). Cool on the pan for 10 minutes, then transfer to a cooling rack.
Make the frosting: Sift the powdered sugar. Add in the butter and blend it all together using a fork. Add the lime juice & zest. Mix until it’s creamed together. Taste. If you need a bit more lime taste, then add a bit more zest.
Frost the tops of cooled macaroons. Serve and eat!
If you want to opt out with the frosting, then up the agave or honey to 3/4 cup in the macaroons.Banana Waffles
I got back late last night from Oregon. The trip was with my dear friend Hilary, while Ben was in full charge with our girls. Of course, they were complete angels for him. But, I cannot complain as Hilary and I spent Saturday afternoon in Portland; where, we took in the tastes & smells ofContinue reading “Banana Waffles”
Lemons for Lindsey
Coconut Cream Cheese Filling
My good friend Lindsey’s birthday was last weekend and I know my practical gifts of love made in my kitchen are always a sure hit with people, especially Lindsey who never hesitates to sing my culinary praises. In fact, if I’m feeling a bit blue, I can ask Lindsey what she liked about my latest creation & by the end—I’m encouraged. Ya know, sometimes it doesn’t take much.
When I asked Lindsey what her favorite type of flavors or desserts were she said, “Lemon, not pie or cake–not so much!” Well, I understood what she was talking about. Because I really like lemon desserts, but lemon meringue & a lemon cake (or should I say lemon filling) doesn’t sit well with me. I do like lemon curd though & lemon tart; however, the meringue atop a lemon pie is so sad most of the time. And the lemon filling in cakes is typically poorly done. I knew what she needed was lemon sandwich cookies, but all the recipes you would come across for lemon sandwiches are the rolled out kind and this tired mama wasn’t feelin’ it after putting my girls down for bed & cleaning up the chaotic remains.
So after perusing my cookbooks I came across this Vanilla Sugar Cookie and knew it could easily be adapted to suit that lemon hankering I was seeking. I thought I would make two different kinds of frosting to spice things up a bit. And since I wasn’t about to go and buy more cream cheese than what my fridge was holding, I did what any inventive baker would do–split it in half & say a blessing to see if the frosting would multiply like the loaves & fish. Some had lemon & some had coconut filling. And I would say both hit a great spot with just the right amount of lemon in the cookie. Ben even said, “These are pretty good for a lemon cookie, because I don’t like lemon cookies.” And he ate more than one.
Lemon Cream Cheese Filling
Lemon Sandwich Cookies with Coconut & Lemon Filling (printable recipe)
I was inspired by the Vanilla Sugar Cookie in The Good Cookie Cookbook. I wanted to make a lemon cookie and used two different fillings. One is a lemon filling, while the other is coconut filling. You choose what you like best..or do both!
Cookie Ingredients
1 cup granulated sugar
zest from one lemon (about 2 Tb)
5 cups all-purpose flour
1 ½ tsp baking powder
1 tsp kosher salt
2 cups unsalted butter, room temperature
1 cup powdered sugar
2 large eggs, room temperature
½ tsp lemon essence
squeezed juice of one half lemon
Coarse sugar (turbinado) for sprinkling
Coconut Filling Ingredients & Lemon Filling Ingredients
½ cup unsalted butter (1 stick)
6 ounces cream cheese, room temperature
2 cups powdered sugar
1 tsp coconut extract
1 cup sweetened coconut
½ to 1 tsp lemon essence
Directions for cookies: Preheat the oven to 375. Line two baking sheets with parchment paper or Silipat.
Put the granulated sugar into a bowl and add the lemon zest to the sugar. Using your fingers to rub the zest into the sugar, in order to get as much of the oil out of the zest as possible. Set aside. In a small bowl, combine the flour, baking powder, & salt and set aside.
In a mixer bowl, add the butter and beat on medium speed for about 1 minute. Add powdered sugar & the lemon zest sugar to the butter, beat on medium speed for 3 minutes, till the mixture is light & fluffy. Turn off the mixer and add one egg at a time, briefly beating at low speed just until the egg is combined. Add lemon essence & lemon juice and mix for about 10 seconds. With mixer on low, slowly add dry ingredients until it’s all combined.
Put about ½ cup of coarse sugar in a bowl, then take the other half of the lemon and do one light squeeze onto the sugar. It will get the sugar a bit wet, but not drenching it. Have your hands lightly wet, put one tablespoon of dough in your hand and roll it to make a ball. Continue doing this placing the rolled dough 2 inches apart on the lined baking sheet. Either roll the balls around in the lemon turbinado sugar or sprinkle the lemon turbinado sugar on top. Lightly press down on each ball, so you’re making them into a circle (not too much & not too little either). Bake for 9-11 minutes.
Put on a cooling rack and let them cool for about 5 minutes. Remove and put on aluminum paper. Meanwhile, make the frosting.
Directions for Frosting: Beat the butter in your stand mixer on medium speed for 1 minute. It should be light & fluffy. Now add the cream cheese in halved pieces and beat for 2 to 3 minutes, still on medium speed. Turn mixer down to low and slowly add powdered sugar. Once the powdered sugar has been fully incorporated, then turn up the speed to medium and beat for an additional 30 seconds.
Get out a medium bowl and scoop out 1/3 of the frosting. Add ½ tsp of lemon essence to the bowl and mix thoroughly. Set aside and there is your lemon frosting.
Add the 1 cup sweetened coconut & 1 tsp coconut extract, mix thoroughly and there is your coconut frosting.
Assembling: You might have assorted sizes, so match up the ones most similar and begin frosting by putting about 1 tablespoon of frosting on each cookie smoothing it out and put another cookie on top. Then eat one or two to sample, so you can attest to their goodness to your family & friends.
Backdoor Hospitality 
