Friday Foods – Strawberry Chocolate Macaroons

Try a backcountry twist with this romantic recipe from A Fork in the Trail.

Strawberry Chocolate Macaroons

Makes 2-4 servings

8–10 chocolate coconut macaroon cookies (found in the bakery section of your grocery store)

1/3  cup freeze-dried strawberries

1/3  cup milk chocolate chips or a 2-ounce milk chocolate bar

At Home

Package the cookies and strawberries in separate zip-top freezer bags. Put the strawberry bag inside the cookie bag. Put the milk chocolate in a third bag and place that in the cookie bag.

At Camp

Add a little water to the strawberries and set them aside to rehydrate. Meanwhile, break the cookies up in a pan, and press them down to form a crust.

Boil 1 cup of water and remove it from the heat. Place the freezer bag of chocolate into the hot water, and let it sit until the chocolate has melted. Meanwhile, put the strawberries on top of the macaroon crust. Snip a corner off the zip-top bag of chocolate, and squeeze the chocolate on top of the strawberry layer. Allow to sit for several minutes, until the chocolate sets, before eating it.

Tips

You could use blueberries, bananas, or raspberries in place of the strawberries.