I spend a lot of time looking at food blogs, oohing and aahing over recipes that I could never even dream up, let alone successfully make. Sometimes, the cooking creations I see are so amazing that I experience the same feeling that I would were I to watch the Victoria’s Secret runway show: not jealousy, but simply amusement at how far from reality it all is.
However, the truth is that just like how I can be a sexy lady without strutting down a catwalk wearing a pair of angel wings that weighs almost as much as a model’s underfed, lingerie-clad body does, I can whip up something scrumptious that requires absolutely no kitchen magic.
And that’s what coconut macaroons are for. All the necessary ingredients are already in the house, they only take a couple minutes to throw together, they can look as sloppy or neat as you allow them to be, and they still taste great. For extra flash, dip them in melted chocolate. Just because they’re a beginner’s dessert doesn’t make them any less delicious.
Vegan dessert. Prior to becoming a vegetarian, the very idea struck fear in my heart. What is dessert without dairy? In high school, a well-intentioned vegan friend of mine had subjected me to a slough of rather tasteless, artless vegan desserts, and it has taken years to undo the damage.
When I suffered a five week stint as a vegan, the only thing that was an actual challenge, besides eating meals out, was finding vegan sweets that could compare to their dairy-stuffed counterparts. Even living in Los Angeles, a veritable haven for vegans and their desserts, I felt at a great disadvantage in the world outside my own apartment. That month I had to form an even tighter bond with my oven and stovetop. The very first vegan dessert that I made and loved was a very simple, easy, chewy, gooey chocolate chip cookie. Now longer a vegan, I still make this cookie recipe, not just because it is tasty in its own right but because, lacking eggs, I don’t have to worry about salmonella poisoning as I shovel the raw dough in my mouth.
These chocolate-dipped bonbons are dreamed up for all the other raw cookie dough lovers out there. They’re small, but the chocolate coating gives them a richness that makes eating just one a fully satisfying experience. While the original recipe for the dough calls for water to be added to the wet ingredients, I prefer substituting coffee for a more intense flavor. I also add coconut oil (solid at room temperature) to the tempered chocolate to give this bonbons a summery twist.
While the following recipe uses my vegan cookie dough, this treat could easily (though less sanitarily) be made with any eggy, buttery cookie dough. Animal-lover that I am, I like to make things cruelty-free where easily possible, but I’d fault no one for preferring the deliciousness of real animal fat.