These are a spin on my vanilla macaroon melts— with extra almond flavor and dark chocolate. Because unless you’re my sister-in-law who genuinely dislikes chocolate (yes really), I’m pretty sure we could all use a nice and tasty, feel good serotonin boost right now. I myself have been fairly consumed with apartment hunting, ever since we received notice that our landlord is moving in and that we need to be out by the end of May. Despite my being something of an anxious wacko lately who checks Street Easy and Trulia every half hour, I am of course aware of just how incredibly lucky we are; I know that no matter what we will have a place to live. Even if it’s crappy. Even if it’s with our parents.
Still, it’s hard not to feel a bit sad. We’ve been here for over nine years. And even though Phil and I were technically adults when we moved in together, it was over the course of living here that we actually grew up. We experienced the amazing and the truly horrible and everywhere in between here. We grew as a couple, adopted our cat Mica, got married. I started One Window Kitchen in our one window kitchen with peeling yellow wallpaper, cracked walls and floor, and the beautiful painted tin ceiling that you see here as the background.
It’s a big change. I am actually really excited to live some place new, though. Maybe our new apartment will even be nicer. (As much as I love our place, “well-maintained” is not a term I have or ever would associate with it.) We probably won’t stay in the neighborhood and may very well move to another borough altogether (WHAT UP QUEENS). New York City is vast and it will be interesting to experience a completely different part of it. And if we hate it, we can always hop on the subway and escape.
*Tip: If you have any leftover melted chocolate (and don’t feel like spooning it straight into your mouth), save it by pouring it onto some parchment paper and freezing.
½ cup blanched sliced almonds
20-30 more blanched sliced almonds (for subtle crunch) OR 10 whole roasted almonds (for more crunch)
½ cup + ½ tbsp unsweetened shredded/desiccated coconut
¼ cup + ¼ tsp virgin coconut oil
1/16 tsp fine sea salt
1 tsp almond extract
¼ tsp vanilla extract
2 tbsp maple syrup
1 3 oz bar dark (56-71%) chocolate, chopped
- Line a small baking sheet or tray with 10 mini muffin liners.
- In a food processor, process the ½ cup sliced almonds and ½ cup of shredded coconut for about 1 minute, forming a coarse flour/meal.
- Melt the ¼ cup of coconut oil, and add to the food processor along with the salt, vanilla, and maple syrup. Process for another 30 seconds or so, stopping to scrape the sides of the bowl if needed, until well combined.
- Spoon the mixture into the mini muffin liners. Top each one with 2-3 sliced almonds (or 1 whole roasted almond), pressing down gently, and sprinkle on the remaining ½ tbsp coconut. Freeze for at least 30 minutes.
- Gently melt chocolate and remaining ¼ tsp coconut oil together, either in a double boiler over low heat or in a bowl in the microwave for short increments (20 seconds or so), stirring frequently either way. Once melted, remove chocolate from heat.
- Remove frozen almond coconut patties from liners and set in a separate dish. One at a time, drop each patty into the chocolate and use a fork to roll it around, then gently lift and let excess chocolate drip back down through the fork tines. Place back on liner. Work quickly for best results. Freeze for 10 minutes, then transfer to a container and store in the refrigerator (or in the freezer if you want them to last longer).
Yield: 10 chocolate almond delights
