August 19, 2014

Ok…who is ready for a frozen treat? The summer season is still here, so I think it is time to indulge in some cool deliciousness. Today, the sweet dessert I’m sharing is a mash up of two of my favorites…melded together to create a coconut macaroon ice cream pie!

coconut macaroon ice cream pie

For those of you who don’t know me, there is something important to know right off the bat: frozen yogurt and ice cream are essential elements in my life. I’m incapable of ending my day without indulging in at least a few bites of creamy dessert goodness, ESPECIALLY during these steamy, humid months. But here’s the thing: sometimes JUST a bowl of ice cream won’t cut it for me. Sometimes I want more. Enter: my second dessert obsession. Coconut macaroons. There is something so wonderful about a toasty, sweet, and slightly chewy coconut macaroon. Extra points if it also includes chocolate in some way. You may have seen them before: I happen to have a favorite toasty coconut macaroon recipe, drizzled with chocolate!

coconut macaroon ice cream pie

Now for the kicker: smash my two favorite desserts together and you get a coconut macaroon ice cream pie! I mean, who can resist cookies and ice cream together? When I first created this pie in my kitchen, I was worried it wouldn’t work as well as I imagined it in my head. However, the crunchy yet chewy cookie crust paired with the creamy ice cream (and whipped topping) is definitely delicious. I couldn’t help but cut extra large slices for myself. Oops. The pie was demolished in record time…but I can’t say I was surprised about it.

coconut macaroon ice cream pie

The nice part about this pie is that it is completely customizable. I used vanilla frozen yogurt for mine, but a different flavor combination could be just as awesome! I’m thinking a chocolate ice cream version would be pretty delectable, or maybe even my current favorite flavor: pistachio. You could even use the macaroon batter to create individual sized pies if you prefer. Oh, the possibilities! I hope you think about trying this out for yourself if you happen to be a macaroon enthusiast like myself – you won’t be sorry…

Do you have a favorite pairing/mash up for your ice cream?

coconut macaroon ice cream pie

Coconut Macaroon Ice Cream Pie


    For the crust:
  • 7 ounces shredded sweetened coconut
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • For the pie filling:
  • 1/4 gallon vanilla frozen yogurt or ice cream
  • 6 ounces mini chocolate chips
  • 8 ounces whipped topping
  • 3 ounces shredded sweetened coconut


  1. Preheat your oven to 350 degrees F. Spread the sweetened coconut (7 ounces for the crust, and 3 ounces for the garnish) in a single layer on a baking sheet. Toast the coconut in the oven for about 20 minutes until golden brown, stirring occasionally. When the coconut is golden brown, remove from oven and allow it to cool completely (you can also place it in the freezer/fridge to speed the process). Keep the oven at 350 degrees F, as you will need it for the pie crust.
  2. Meanwhile, whip the egg whites and sugar in a large bowl with a mixer on high speed for 5-7 minutes until stiff peaks form. Then, add the vanilla and salt. Next, use a spatula to fold 7 ounces of toasted coconut into the mixture.
  3. Thoroughly cover the inside of a pie plate with cooking spray. Then, add the coconut macaroon mixture to the pie plate. Use your spatula to press the batter into the bottom and up the sides of the plate evenly to form the crust.
  4. Bake at 350 degrees F for 15-20 minutes, until crust is golden brown. Remove from the oven and allow the crust to cool completely.
  5. To assemble the pie, remove ice cream/frozen yogurt from the freezer and allow it to rest on the counter for 5 minutes to soften slightly. Scoop 1/4 gallon of the ice cream into a large bowl and add the mini chocolate chips. Use a spatula to stir the mixture together. Scoop the ice cream mixture on top of the cooled coconut macaroon crust and spread it evenly inside. Place back into the freezer for at least 10 minutes to allow the components to set.
  6. Finally, to complete the pie, top with whipped topping and the additional shredded coconut. Slice, serve, and enjoy!
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August 17, 2014

Can you believe it is back to school time already? It seems like only yesterday I was wrapping up the school year (in May). Little did I know that instead of heading back to school, I’d be taking on a new job completely instead of setting up my classrooms and making lesson plans! So, today’s Sunday Supper is all about back to school, and I’m contributing some parmesan garlic oven roasted chickpeas for the occasion!

Parmesan Garlic Oven Roasted Chickpeas

Even thought I am NOT heading back to school, that doesn’t mean I don’t want to think about it. I have such fond memories of getting ready for school to begin when I was a kid. Can you say: back to school shopping? I love love loved it. There was something so thrilling about buying a few new outfits to wear on those first days of school…not to mention all of the supplies! What in the world is it about a fresh pack of pens, pencils, markers, and the like? The fresh notebooks, the new binders and dividers, the new PLANNER? I’ll be honest: I still love my physical planner in my adult days. I even have to resist the urge to raid the school supply section in Target when all of the items are put on display. Give me Post-It notes! Give me Sharpie markers! I want allllll the things.

parmesan garlic oven roasted chickpeas

But – on to the main point of today – some food! I thought I’d whip up an oh so yummy back to school snack for today’s Sunday Supper. I have been dying to try out some oven roasted chickpeas, and I knew they would make a perfect dish for an afternoon bite. And I have to say – I was oh so right about them. I am not sure how it has taken me so long to become addicted to this snack, but it’s official: I’m hooked. These parmesan garlic oven roasted chickpeas are crunchy, warm, and add a punch of protein. Instead of snacking on crackers or chips, these are a great (and flavorful) replacement. Justin and I devoured my first batch in record speed. I now see many many more batches in our future. I even have Justin ringing in on this notion – he and I are brainstorming new flavor combinations we’d like to try. It’s going to happen.

So – do you have any other after school/afternoon snacks you love to make?

parmesan garlic oven roasted chickpeas

Parmesan Garlic Oven Roasted Chickpeas for #SundaySupper


  • 1 can (15 1/2 oz) chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. Rinse and drain the can of chickpeas, then remove the skins. To remove the skin, pinch a chickpea between your thumb and index finger. The skin should slide off. Discard the chickpea skins, and add the chickpeas into a bowl.
  3. Toss the chickpeas in olive oil. grated parmesan, garlic salt, and pepper until they are fully coated.
  4. Line a baking sheet/tray with parchment paper and pour the chickpeas in a single layer on top.
  5. Bake the chickpeas for 35-40 minutes until golden and crispy, shaking the tray halfway through to toss them. Enjoy!
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Make sure you check out all of the amazing back to school offerings for Sunday Supper!

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats