I came across a recipe for chocolate bacon truffles. but realized I didn’t have enough dates. That’ll have to wait until tomorrow. Then, I remembered seeing a recipe for almond macaroons. That’ll work.
There I was, mixing up the ingredients when I noticed there was no coconut in the recipe. Aren’t macaroons all about coconut? I learned they can be either almonds or coconut. Okay, so why not make a macaroon combo. And, while I’m at it, let’s add the bacon.
I wanted to add chocolate, so I used the idea from the chocolate bacon truffle recipe. Rather than dip them in chocolate, I just drizzled chocolate over them, then gave them a little shake of sea salt.
Oh boy. These things look scrumptious. I just knew I was going to have a party in my mouth. Well, it wasn’t quite like that.
As the “Chopped” judges would have said, my flavors were competing. There wasn’t any “oomph” going on and I like “oomph”.
There was a faint hint of lemon, but the cinnamon was nowhere to be found. The bacon added a slight hint of saltiness. (I just ate one more.) Maybe if I up the lemon zest a bit and do away with the chocolate: it’s either one or the other, not both. If I choose to dip or drizzle with chocolate, it would probably be better to use almond or vanilla flavoring. As far as texture, there’s a good balance between crunch and chewiness.
My concoction was a little disappointing, but it was fun experimenting. After all, isn’t that what cooking and baking is all about?