Since making the Orange Chocolate Chip Muffin/Cupcakes …which I have made 2 or 3 times since the original post on 1/7…I have been on a bit of an orange/chocolate bender as far as sweet treats. I use dark chocolate 60% cocoa chips in the muffin. It is a wonderful combination with the light orange flavor of the muffins.

Enter coconut. In some combination of looking at recipe sites and nutritional/healing food sites, I got into coconut. I bought unsweetened finely shredded coconut from “Let’s do Organic”, Coconut Oil from Spectrum and Thai brand coconut milk.

This morning, in a quest for something easy and quick to have as a bit of sweet before a quick run to town to beat the forecast Winter storm…I found this Chocolate Orange Macaroon Recipe on Pioneer Woman’s Tasty Kitchen recipe site. Perfect!

I subbed my organic, unsweetened, finely shredded coconut for the typical sweetened shredded stuff, used King Arthur Flour’s White Whole Wheat flour for the Whole Wheat, backed off the sugar about 2 Tablespoons, upped the orange zest a smidge and used 60% cocoa “shavings” from a bar instead of chips. I made them bite sized and OH MY!!! – very good little bites they are!

They were in the oven lickety-split, out and cooling in time for a couple with a cuppa before Karl and I headed to town.

It is late Saturday afternoon as I write this. It is still 39F, drippy and calm. The forecast calls for a Canadian Arctic cold thing to run into this warm air and cause a ruckus resulting in snow, wind, etc.

Meanwhile, Bob was looking sweet as I walked by with the camera so he made this post with the macaroons.

Happy Weekend!