This recipe was inspired by one of my favorite Halloween candies.
Do you have a favorite trick or treat candy? After hours trekking our chilly, dark, “haunted” neighborhood in Southwestern Pennsylvania, my sister and I loved upending our pillow cases and dumping our sweet loot out on the living room floor. Sorting and ranking would follow...
Clark Bars were popular when I was growing up (no surprise since they were made in nearby Pittsburgh), but I didn’t really like them much (so I ranked them as a "dud" candy). Baby Ruths, Peanut M&Ms, and Mallow Cups (remember those?!) were big winners, and I especially loved Almond Joys and Mounds bars.
Did you rank your candy, too?! My husband said Clark bars were not a dud for him. He loved them! His dud candy was Good & Penty. (Woops, dating ourselves!)
Given my Almond Joy and Mounds addictions, I still think coconut and chocolate are a superior combo. My little macaroon recipe for you today includes both of those flavors along with the more mature flavor notes of rum and coffee. I especially like drenching those little coconut haystacks in mocha glaze, which really dresses them up for the dessert plate of anything from an elegant dinner party to a simple family supper (at least it does at chez Coyle).
These cookies also pair extremely well with a hot, fresh pot of French roast or a demitasse of espresso.
In fact, "espresso with rum" is such a classic combo I included it in the Recipes and Tips section of my first holiday-themed Coffeehouse Mystery, Holiday Grind, along with "espresso coconut-rum" and 80 pages of other coffee and non-coffee holiday recipes.
Back to the cookies! Today's recipe gives you two ways to make my Mocha-Dipped Rum Macaroons. The first is with rum extract and the second is with real rum (dark not light).
While the rum extract is quicker and easier and does give you a nice flavor, I do think the real rum version is well worth making. The flavor is truly amazing, especially when paired with coffee.
The real rum version also gives your cookie a moister inside--another bonus because the trademark of a truly great coconut macaroon is a crispy exterior and a soft, chewy, moist center.So here without further ado is my recipe of the week. (Just click the link below and the recipe will appear in PDF format)…
To get my recipe for...
Mocha-Dipped Rum Macaroons
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Eat (and read) with joy!
~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries
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