Skip to main content

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Chocolate & Cherry Coconut Macaroons



Today I have a sweet Valentine's Day treat to share. Traditional Chocolate Coconut Macaroons that are jazzed up with maraschino cherries on the inside and garnished with cherry and white chocolate drizzles. The texture of this treat is a very chewy, intensely chocolate cookie.

I came up with this creation for a new foodie event, the Behind the Curtain Dessert Challenge, hosted by Sheryl at Lady Behind the Curtain. Two ingredients are chosen each month and shared on a set upon reveal day. This month the ingredients that were chosen were chocolate and cherries. Yum!

What I love about this event is that you aren't required to post each and every month. If life gets busy and you have to skip out one month, no worries and no stress, just jump back in when you are able. I'm excited to see what everyone else comes up with and many thanks to Sheryl for hosting for us. Happy Valentine's Day!


Chocolate & Cherry Coconut Macaroons
Makes about 12 large, 24 small
Note: Larger macaroons will require a longer baking time. The time listed below is for the smaller size.

  • 4 ounces semi sweet or bittersweet chocolate, chopped
  • 3 large egg whites
  • 1/4 cup unsweetened cocoa powder, sifted (regular or Dutch-processed)
  • 3/4 cup granulated white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sweetened dried coconut (shredded or flaked)
  • 1/2 cup maraschino cherries, chopped
  • Garnish:
  • Cherry drizzle: 1/2 cup cherry chips + 1 Tbsp. vegetable oil
  • White Chocolate drizzle: 1/2 cup white chocolate chips + 1 Tbsp. vegetable oil
1. In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside to cool to room temperature.

2. Then, in a large bowl, lightly whisk the egg whites. Add the cocoa powder, sugar, salt, and vanilla extract and whisk to combine. Stir in the coconut, melted chocolate and chopped cherries, making sure the coconut is completely coated with the chocolate mixture. Cover and refrigerate for about one hour or until firm.

3. Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.

4. Place small mounds (a heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing about two inches (5 cm) apart. Bake for about 13-15 minutes or until the macaroons are shiny and just set (If making larger macaroons add a few minutes baking time). Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

5. For garnish: Melt the chocolate or cherry chips with the vegetable oil in a heat proof bowl over a pot of simmering water, stirring constantly until melted. Transfer to a Ziploc bag and drizzle over macaroons.

Recipe adapted from Joyofbaking.comSharing this recipe at the following fun link parties.

Comments

  1. Are you sure I can't reach through the screen and have a taste? These look amazing!

    ReplyDelete
  2. What a great recipe! Thanks for participating in The Dessert Challenge. I can't wait to see what you make for next month's challenge. ~Sheryl @ Lady Behind The Curtain~

    ReplyDelete
  3. OH, my. I cannot resist a coconut treat and these look amazing!!!

    ReplyDelete
  4. Oh, my goodness, these look decadent and yummy!

    ReplyDelete
  5. These look truly awesome! Thanks for joining the dessert challenge.

    Sherry K-Jazzy Gourmet

    ReplyDelete
  6. Oh em gee, these look amazing! pinned

    ReplyDelete
  7. OMG! These look amazing! Pinning and new follower!

    I would love for you to share this and link up to my TGIF Link Party! Who knows, you just might be featured next week!

    http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html

    Cathy

    ReplyDelete

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious! You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Glazed Kielbasa Pineapple Bites

I found these tasty Glazed Kielbasa Bites at Real Housemoms a few weeks back. They are incredibly quick to put together and bake. If you are feeding a large crowd go ahead and double the amount of kielbasa & pineapple. The sauce should be enough even if you double the main ingredients.

Old Fashioned Ham Salad

Besides making ham and pineapple sandwiches, Ham Salad is my favorite way to use up leftover ham. For a delicious treat, serve this Ham Salad with butter crackers and slices of Swiss cheese. It is crazy delicious. Enjoy!

Cranberry Orange Bread

Moist orange quick bread studded with cranberries. Make this one the day before you plan to eat it and let it sit out overnight (covered) for the best flavor. This is the classic Ocean Spray recipe, minus the nuts as the kids prefer it that way. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it. Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty. Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!

Moist Pineapple Banana Bread

Moist Pineapple Banana Bread takes a tropical twist on classic banana bread, using crushed pineapple and coconut. After receiving some feedback that the pineapple flavor was mild, I have added in optional pineapple extract.  For that matter, you could even add in coconut extract as well if you really want to punch up the flavor. I would probably try that out next time I made this, but if you try it before me please let me know how it turned out in the comments. If you were wondering what the black specks are in the bread, as a reader asked below, they are banana seeds. Next time you take a bite of banana, notice the small black seeds that run down the middle. Mystery solved!  Update 2016: I've noticed over the years that banana bread, more so than other breads, has a tendency to burn on the sides and bottom due to the long bake time. After researching how to fix this problem, silicone loaf pans seem to be the answer. I plan on ordering one soon and wi