Chocolate Dipped Coconut Macaroons (&Food Holidays)

Here’s a belated shout-out to Sept 9th,  national “I love food” day! (Yes, It’s actually a holiday!):

I recently discovered Foodimentary, an outstanding blog that celebrates food holidays, which is the most addicting website ever. I spent about 45 minutes looking up which food holidays fell on monumental days like Halloween (national caramel apple day) and my birthday (national raspberry popover, raspberry tart, and chocolate custard day). But out of all of the wonderful food holidays, my favorite is certainly national “I love food” day because I love food, or at least desserts! So in celebration,  I made these delicious chocolate-covered coconut macaroons that are to-die-for! They are the best of a chewy cookie and ice-cream-like chocolate coating. This dessert looks absolutely beautiful, especially when you play with the chocolate flavors and designs! (Plus, check out the note below for a super fast and easy way to amaze your guests without spending hours in the kitchen!) Enjoy!!!

Recipe: Coconut Macaroons

**NOTE: These macaroons can easily be made  as a semi-homeade version! Just use bakery/store-bought macaroons, melt some chocolate chips, dip and voila! Possibly the quickest, most delicious dessert ever!

Double Chocolate Pistachio Biscotti

My mom’s best friend always raves about my Chocolate Dipped Almond Biscotti–she makes them for all of her guests! I figured she must be getting tired of bringing the same almond biscotti to work, so i hijaked the traditional vanilla biscotti to create a chocolate-infused, sweet and crunchy twist! The biscotti almost tastes like a brownie in cookie form,  incredibly rich and fudgy! I also added pistachios for a colorful change, but if you’re a chocolate purist, feel free to leave them out because the cookie will definitely be great on its own. I really want to make these again to experiment with the design; my next try would be white and dark chocolate drizzle! Enjoy!!

Recipe: Chocolate-Pistachio Biscotti 

***NOTE: Remember, like in my other biscotti recipe, you can play with the cakey-ness or crunch of the cookies by changing the baking time or even omitting the double-bake.