Monster Macaroons and Creepy Crispies
October 17, 2013
I’ve been remiss in posting for a while. After the whole flood episode, I went on a wonderful vacation in Vermont (planned months ago), and then followed it with one of those whirlwind-of-unexpected-activities weeks at work. But it is mid-October, which means Halloween is approaching. So of course that inspired me to try to do a few ghoulish treats. My immediate inspiration was a post on Lil’ Luna, featuring neon green cookies with a single eyeball. How freaking cool is that? But I really wanted to make something simple, so I opted for a couple of different variations – one using coconut macaroons, and the second using rice crispy treats. I found candy eyeballs at Michael’s, but it looks like you can get them at some grocery stores, and I’m guessing that cooking stores would have them as well.
Macaroons can be deadly in terms of calories and fat, since they’re basically just coconut. But I’ve used Let’s Do Organic’s Reduced Fat Shredded Coconut previously and liked it, so I opted for half regular and half of the reduced fat stuff, as well as using a little over half erythritol and only 2 Tbsp of sugar. I found a great, simple recipe for coconut macaroons on Taste of Home, and followed it exactly with the exception of the 1/2 reduced fat coconut and food coloring.
Artificial though it (usually) may be, I make bold exceptions for food coloring when it comes to holiday baking. Baked goods are just more fun when they are vividly colored. (And that gel food coloring for cake decorating is awesome). For the neonish green I used green and yellow food coloring, and was very happy with the result. The coconut didn’t really dim the color down much at all after I added it.
I had initially planned to just attach the eyeballs with some simple icing after the macaroons cooled, but then I thought, hmmm….what if I made the icing red? And made it kind of ooze out behind the eyeballs? Oh, yeah! Great move – totally vivid and creepy looking!
For my other item, I made Rice Crispy treats. The first batch I made was with half the amount of marshmallows and butter as the normal recipe calls for, and had added Chocolate PB2 and honey.
While they were good, they were rather unworkable, as there just wasn’t enough ‘stickage’ without the extra marshmallows. So those I ended up forming into a giant blob with eyes (and sprinkles), and then freezing them to get them to set up a bit.
Then I cut them into jaggedy pieces. They tasted awesome, even though they were sub-par format-wise.
Since I had leftover marshmallows and Rice Crispies, I decided to go ahead and make a more traditional batch with the full amount of marshmallows and butter. Once the marshmallow and butter were melted, I added orange food coloring. Which, when combined together, really served to highlight what kind of disgusting material marshmallows are made of. Oh well, it is Halloween, so it’s appropriate.
Once I mixed the gross orange stuff in with the Rice Crispies, I packed bits into a muffin pan to make round shapes, and then pressed the eyes in, and refrigerated them to let them set up.
Here are the recipes for all three, should you care to try them yourself.
adapted from First Place Macaroons on Taste of Home
makes 12 – double for more
2 egg whites
1/3 cup sugar (I used 2 Tbsp sugar, and the rest erythritol, available at Whole Foods)
2 Tbsp flour (I used white whole wheat)
1/2 tsp vanilla extract
1/8 tsp salt
1+1/3 cup shredded coconut (I used 1/2 reduced fat coconut, available at Whole Foods)
green, yellow, and red food coloring
1 Tbsp skim milk
powdered (confectioners) sugar
Preheat the oven to 325°. Line two baking sheets with parchment paper (or spray with cooking spray).
Beat together the egg whites, sugar, flour, vanilla, and salt with a mixer or a whisk. Add green and yellow food coloring a bit at a time, mixing well, until the desired color is achieved. Stir in the coconut, and mix well.
Make 12 equally sized hemi-spheres (as best you can), and place on the baking sheets. Push your finger or thumb gently into the middle of each to form a flat space to put the eyeballs onto later. Bake for 18-20 minutes or until fairly well set, and golden brown on the edges. Remove and let cool. (Theoretically you’re supposed to cool them on a rack, but I was pretty sure mine would fall apart if I removed them, so I just let them cool on the baking sheets).
Once the macaroons are cool, combine 1 Tbsp skim milk with a few tablespoons of powdered sugar. Then keep adding powdered sugar as necessary to make icing a bit thicker than honey. You basically want it to be only slightly drippy when you put it on the macaroons. Add red food coloring until your desired level of grossness. Then place a small bit on top of a macaroon, and press an eyeball into it. Thicken or thin the icing as needed, before finishing the rest. Allow to dry completely before storing.
Jaggedy One-Eyed Chocolate PB2 Crispies
makes about 12 – double for more
3 cups Rice Crispies
1 cup marshmallows
1 Tbsp butter
2 Tbsp honey
4 Tbsp PB2
2 Tbsp milk
colored sprinkles (optional)
Put the Rice Crispies in a large bowl, and set aside. Mix the PB2 and milk together in a small bowl and set aisde. Line a baking sheet with parchment paper (or spray with cooking spray) and set aside.
Melt the marshmallows, butter and honey in a microwave safe bowl for about a minute until the marshmallows are completely non-marshmallow-shaped. Add the PB2 mixture, and mix everything together well.
Add everything to the Rice Crispies and stir together well. Put the mixture onto the baking sheet and smooth it out. Press the eyeballs in at even intervals. Add sprinkles for extra bizarre detail, if desired. Place in the freezer until it sets up, and then using something that won’t damage the baking sheet, cut around the eyeballs to make jaggedy one-eyed creepy crispies. Store in a container in the freezer.
makes about 16
4 cups Rice Crispies
2 cups marshmallows
2 Tbsp butter
orange food coloring
Put the Rice Crispies in a large bowl, and set aside. Spray a couple of muffin pans with cooking spray, and set aside.
Melt the marshmallows and butter in a microwave safe bowl for about a minute to a minute and a half, until the marshmallows are completely non-marshmallow-shaped. Add orange food coloring until you get the desired color. (This will be kind of gross at this point, bravely move on.)
Quickly add everything to the Rice Crispies and stir together well. Press even amounts into each muffin cubbyhole (whatever they’re called), and then press an eyeball into the center.