Maple Bacon Macaroons

Maple Bacon Macaroon www.anourishedappetite.com

If you follow me on Instagram  you already know that I have been super busy studying for my Nutritional Therapy Practitioner (NTP) final. If you don’t follow me on Instagram, well, you should! Come Sunday, this 9-month journey will be over and I will be a certified NTP, which means I will be posting information about nutritional coaching soon.  I am super excited to help people learn to nourish their body, mind and soul through nutrient-dense, real foods! Learning how to listen to your  body and giving it what it needs can do amazing things for your health and your spirit.

So, like I said I have been studying and by “studying”  I mean…listening to audio files, staring at PowerPoints, palpating myself and my dogs (get your head out of the gutter that is a real thing!), binge watching Netflix, weeding the garden, writing “to-do” lists, not doing anything on the “to-do” list, thinking about my next meal, eating said meal, contemplating life and where it will take me, organizing my sock drawer, social media stalking-EVERYONE, recipe development and dreaming about macaroons.  Needless to say, I am nowhere near ready for this final but I did create a super tasty treat that you will want to be a part of your life, like now!

Maple Bacon Macaroon www.anourishedappetite.com

The tasty little treat I speak of is my Maple Bacon Macaroon.  I have literally been planning this recipe since I decided to start a blog. I still have a loose leaf piece of paper that I started making recipes notes on years ago and at the top of that list is this recipe. Mostly because I love macaroons and also because I love dipping slices of bacon in maple syrup and wrapping them in pancakes and there is usually an over-easy egg in there as well!  I am that kind of person.  The person that takes a stack of pancakes, smothers them in butter, tops them with an over-easy egg, garnished with a handful of bacon and rains down syrup all over the gloriousness that is breakfast.  At least I used to be that type of person.  I haven’t made it rain maple syrup in quite some time. I hope you guys are not the type of people that can’t let their food touch.  I think those kinds of people are weird.  Sorry, it’s the truth. It is all going to the same place right? So let the flavors and textures hang out and mingle.  They will have a great time and your taste buds will be so grateful.

Maple Bacon Macaroon www.anourishedappetite.com

You may be thinking, where is she going with this?  Reel it in Nat! I get crazy about pancakes, it is a problem and I am working on it.  But this post is about macaroons so, FOCUS NAT!  This recipe reminds me of my above mentioned pancake fiasco.  Some sweetness with some savory and all is right in the world.  It really is delicious.  I usually prep a bunch of bacon at the beginning of the week so I had some on hand.  I hope for your sake you always have cooked bacon on hand because it really does make your day so much better! Plus it makes this recipe easy to execute.  I also opted to toast the shredded coconut before I made the macaroons but that is an optional step that doesn’t have to happen.  I personally like macaroons better with this added step, but you take this recipe and make it your own.  That’s what it is here for!

Maple Bacon Macaroons
 
Prep time
Cook time
Total time
 
Serves: 12 macaroons
Ingredients
  • 1½ cup unsweetened, finely shredded coconut
  • 2 egg whites
  • ¼ cup maple syrup
  • ½ tsp Vanilla Extract
  • pinch of Sea Salt
  • 3 pieces of cooked bacon, diced
Instructions
  1. Preheat oven to 350
  2. Spread the shredded coconut on a silpat or parchment lined baking sheet and toast for 5 minutes. You want a light hint of color. Let cool. (This step is optional)
  3. Whisk the eggs, maple syrup, vanilla and salt until frothy.
  4. Pour the cooled, toasted coconut and diced bacon into the egg mixture and combine. I used a rubber spatula and the fold method. That seems to work best.
  5. Using a spoon, or .5 oz cookie scooper, shape the macaroons placing the on a silpat or parchment lined baking sheet.
  6. Bake for 15-20 minutes until a golden color.
  7. Let the macaroons cool for 5 minutes then transfer to a wire rack to continue cooling.
  8. They can be kept in an air tight container for a week or frozen for later use.

What are your favorite ways to avoid doing what you actually should be doing?  Obviously I need to work on this!

To a nourished life,

Natalie

 

 

 

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