Macaroon Chocolate Drops

This Christmas, one of the slightly depressing side effects of being a grad student is my lack of funds for gift giving.

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If you took a peek into my scraggly wallet from Marshalls, I am about 99.9% positive you would find anywhere from 6 to 7 cobwebs.

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SO. Consequently, I am giving hugs as presents this year.

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I’m like “YOU GET A HUG!” “YOU GET A HUG!” “EVERYONE GETS HUGS!”

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I kid I kid, I know I can’t feel too bad about the whole thing because I decided to just make my gifts this year.  And these gifts come in the form of dark chocolate coconut truffles. Yanno…to uh, serve as accompaniments alongside my warm fuzzy hugs…

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These chocolate drops are sinfully good. They’re made with rich dark chocolate, creamy coconut, fresh spring blossom honey, and a hint of sea salt.  Additionally, you can get all artsy-fartsy-Martha-Stewart-Pinteresty and roll them in toasted walnuts, crushed candy cane, cocoa powder, or shredded coconut.  I wrapped them up in cute little glass jars with holiday-themed ribbon and tags with every intention to give them away as gifts.  Yet, when the time came to relinquish one to my mother, it was as if I had morphed into Smeagol from Lord of the Rings…she almost had to pry the jar from my chocolatey-stained fingers and the only words that could escape my lips were, “my precious…”

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The best part about these tiny tasty little guys? NO BAKING REQUIRED. Chocolate lovahs, rejoice. When they’re done, stick ’em in the refrigerator.

Macaroon Chocolate Drops

Makes about 40 medium size truffles, ~100 calories each

  • 2 cups dark chocolate chips
  • 4 T honey (can also use agave nectar or pure Maple Syrup)
  • 3/4 cup coconut cream (can also use the creamy top of a can of full-fat coconut milk)
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 tsp vanilla
  • cocoa powder, shredded coconut, crushed candy cane, or toasted walnuts for rolling
  1. If you’re using nuts to roll some of your drops in (why did that sound soo wrong?) then you’re going to want to toast them first. Spread out about 3/4 cup raw walnuts on a piece of foil and place in the toaster on medium heat for about 3-4 minutes! You can also toast them in the oven on a cookie sheet at about 400 degrees. Keep checking them and stirring until they begin to take on a light brown color and left off a toasted aroma.  They can burn in an instant, so as soon as they begin to change color, they’re probz done.
  2. Back to the macaroon chocolate drops, grab a medium sized saucepan, place it on the stove, and pour all the chocolate chips in it over a very low setting.  Keep stirring until all the chocolate is melted and gooey.
  3. Stir in the coconut cream and whisk until all the lumps are gone.
  4. Add in the honey, cinnamon, salt, and va-va-vanilla.  Stir until a creamy consistency.
  5. When it’s nice and smooth, pour into a bowl and place in the freezer for 45 minutes.  Then stir with a spoon and transfer the bowl to the fridge.  This “dough” can sit there overnight but if you’re as impatient as I am (there is chocolate involved here, people) then it should be good to go in about 2-3 hours. I know, I know…still an excruciatingly long time to wait…I fully condone eating spoonfuls as “testers” while it’s firming up.
  6. Roll the dough into small lil balls and then pick whatever you want your chocolatey truffles to be rolled in.  I used shredded coconut, toasted walnuts, crushed candy canes, and cocoa powder.  *HINT* Cocoa powder is by the far the easiest one to roll the truffles in.  But hell, it’s the holidays; go to town…try mini chocolate chips or minced up marshmallows. Store these in the fridge!  They should keep for at least a couple weeks.
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