We are headed out for San Francisco for the week to visit some dear friends but I’m leaving you with one of my favorite late summer recipes – Coconut Macaroon Filled Peaches! Also, if you’re taking the Eat Local Challenge this week I’m linking to a bunch of seasonal recipes today!
This is perhaps the easiest dessert recipe to make ever! And it’s good, especially with a scoop or two of ice cream ontop. I’m not sure what sparked the idea, maybe it was this crisp I made last year with coconut or something I saw on pinterest, but whatever it was, the idea popped into my head and I couldn’t get it out until I tried making them!
These really are two of my favorite things mashed up. And though I’m not a huge fan of the trendy mash-up recipes I am a big fan of these. Coconut Macaroons are a sweet treat of mine, I love how chewy and crispy they are at the same time, sometimes I add some almonds or almond flour in my macaroons and other times I’m more of a purist. Macaroons are simple – shredded coconut, sugar, and egg whites, mix, bake then enjoy! And my other favorite treat this time of year – peaches, most of the time they don’t make it past just being eaten fresh but when I get a chance to bake them I love their juicy warm side too.
The recipe is simple: make the coconut macaroon mixture, slice the peaches and remove the pits, scoop the macaroons onto the peaches and bake. Then, you can enjoy them plain or with a scoop of ice cream (almond ice cream goes especially good – the Toasted Almond Gelato by Talenti is quite dreamy!)
Here are some more Peach Recipes:
- 4 peaches
- 1 1/2 cups shredded coconut
- 1/4 cup almond meal (or 1/4 cup more coconut)*
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Preheat the oven to 350 degrees.
Slice peaches in half and remove the pits.
Mix together the coconut, almond meal, egg whites, salt, vanilla and almond extracts. Add more coconut if the mixture seems to wet (you want the mixture to easily come together into a ball but not be too wet).
Use a tablespoon or small scoop to top each of the peaches with the macaroon filling.
Bake for 20 minutes, until the coconut is golden brown and the peaches are soft.
Serve with toasted almond ice cream or classic vanilla!
You can also use more coconut instead of almond meal.
Here are some great seasonal recipes for this month:
Apple Fritter Waffle Doughnuts by Completely Delicious
Crispy Eggplant Tacos by Mountain Mama Cooks
Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco by Cafe Johnsonia
Honey Sweetened Peach Lemonade by Simple Bites
Roasted Grape Crostini with Brie and Thyme by Cookie and Kate
Best Ever Caramel Apple Cinnamon Rolls by Lauren’s Latest
Baked Ziti with Roasted Eggplant and Peppers by Kitchen Confidante
Hatch Chile Salsa Verde by Foodie Crush
Thai-Glazed Skillet Corn with Cotija Cheese by Climbing Grier Mountain
Green Onion & Chive Yogurt Dip by Project Domestication
Pumpkin Cake and Semifreddo Push-pops by My Name is Yeh
Also, check out Kate’s September Guide to Seasonal Produce for tons of great recipes!