Spiced Chocolate Macaroons

Dark Chocolate Spiced Macaroons
with Kandy Spice or Sichuan Five Spice

Makes 2 dozen cookies.

Coconut macaroons get a flavor update with deep chocolate & our fragrant Kandy Spice. Alternatively, try with our Sichuan Five Spice! These cookies will please both your grown-up palate & your inner child! 

½ cup sugar

2 tablespoons excellent cocoa powder, such as Valrhona

2 teaspoons Kandy Spice or Sichuan Five Spice

¼ teaspoon (heaping) kosher salt

3½ cups shredded, unsweetened coconut 

4 egg whites

1 teaspoon vanilla extract

Preheat the oven to 350˚ F. Line 2 cookie sheets with baking parchment. Set aside. Set a large skillet over medium heat & add 2 cups of water to it.

Put the sugar, cocoa, Kandy Spice & salt into a large, metal mixing bowl; stir to combine.
Add the coconut & stir to mix in. Add the egg whites & stir until all the coconut is moistened
& evenly chocolaty looking (it will seem as though there’s not enough liquid, but there is).

The water in the skillet should now be simmering; turn the heat down to medium-low, & set the bowl filled with the coconut mixture into the water. Use a rubber spatula to stir the mixture continuously for 5–7 minutes, making sure to scrape the bottom of the bowl. The mixture will become moist & glossy; there will be a dull film on the sides of the bowl. Take the bowl out of the water. Stir in the vanilla Let the mixture rest for 30 minutes. 

Wet your hands, pinch off about 2 tablespoons of the coconut mixture. Gently press it into a ball that’s about the size of a golf ball. Set it on one of the cookie sheets. Repeat, placing the balls about 2 inches apart, until all the coconut mixture has been used (you will need to re-wet your hands a couple of times).

Bake for 5 minutes at 350˚, then turn the oven temperature down to 300˚ & bake for an additional 10–11 minutes. Let cool completely before serving. 

The macaroons are best on the day they’re baked. However, stored in an airtight container at room temperature, they’ll taste delicious for 3-4 days but will lose their crispy exterior.

Baker’s Tip
You can re-use baking parchment — brush off any loose crumbs, then give the paper a rinse under warm running water. Hang to dry. This will work many times on the same piece of parchment, so long as it’s not been used for baking something very oily or oozy. 


Kandy Spice Pumpkin Jam

Makes about 3 cups or 3 half-pint jars.

Try this jam as an seasonal treat on buttered toast or freshly baked brioche. Add a dollop of pumpkin jam to the dressing for an autumn salad or fill blind-baked tart shells with it and top them with créme fraîche and toasted walnuts. It’s also a nice served with sharp cheddar and hearty crackers.

1 15-ounce can pumpkin
14 ounces sugar
1 tablespoon lemon juice
1½ teaspoons fine sea salt
1½ teaspoons Kandy Spice blend
¼ teaspoon ground cloves

Combine the pumpkin, sugar, and lemon juice in a heavy saucepan and set it over medium-

high heat. Stir to combine and bring to a boil, then reduce the heat to medium and continue to simmer, stirring occasionally, for 12-15 minutes. Pour the hot jam into scalded jars, put on and tighten the lids, and set the jars aside until the jam has cooled to room temperature. Store in the fridge (keeps for months).

You could water-process this jam for shelf-stable storage — if you do, process following time guidelines for “no-pectin” jam recipes and your jar size.

Thanks to our friend and mentor Maura Kilpatrick of Sofra Bakery & Café from whom we learned to make pumpkin jam.


Our Kandy Spice blend is inspired by the place in central Sri Lanka where we source our fair-trade cinnamon.

In this recipe, the warm flavors of Kandy Spice are the familiar but interesting companions to pumpkin.


Roasted Tomatoes with Kandy Spice and Honey

Serves 4-6 as a side, more as an appetizer.

Roasting brings out the deep richness of tomatoes and onions, complemented here with a drizzle of honey and the sweet aroma of our Kandy Spice. This dish is tasty with cheese, roast chicken, pork chops or poached fish.

3 cups cherry tomatoes, cut in half
1 cup very thin onion “half-moon” slices
3 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Kandy Spice blend
1 lemon, for zest

Preheat the oven to 375°. Pour 2 tablespoons of oil into a 9” x 13” rimmed, metal baking sheet. Use your fingers to spread the oil out over the bottom of the pan.

Arrange the tomatoes, cut side up, in a single layer on the oiled sheet. Arrange the onions in a mound on top of the tomatoes. Drizzle the remaining oil over the vegetables, and sprinkle with salt and pepper. Drizzle the honey over the vegetables, then sprinkle the Kandy spice over them.

Roast for 30–40 minutes until the tomatoes are collapsed and the onion tips are deeply browned. Take the baking sheet out of the oven. Grate the lemon zest over the vegetables, then allow them to cool to room temperature right on the pan, which will allow the tomatoes to reabsorb most of the juices.

Best served at room temperature. Covered, this dish will keep in the fridge for a day or two.


Our Kandy Spice blend was inspired by the city in central Sri Lanka where we source our fair-trade cinnamon. It blends sweet spices, including cinnamon, cardamom, mace, and fennel with black pepper and ginger, which give it some sparkle. Try it when baking desserts and in savory dishes or mulled wine.


Kandy Spice Granola

Makes about 10 cups.

Kandy Spice is inspired by the place in central Sri Lanka where we source our fair trade cinnamon.

In this granola recipe, the warm flavors of Kandy Spice contrast with the bright ones of dried apricots and candied ginger.

4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
2 cups raw sliced almonds
1/4 cup whole sesame seeds
3 tablespoons organic brown sugar
1 teaspoon kosher salt
4 teaspoons Kandy Spice
1/2 teaspoon dried orange zest
1/3 cup light oil, such grapeseed or safflower
3/4 cup mild honey
1/2 cup finely chopped candied ginger
1 cup diced dried apricots (about 24)

Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.

Combine the dry ingredients, except the apricots and ginger, in a big bowl. Warm the oil and honey on the stove or for 45 seconds at half-power in the microwave. Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Dump the mixture onto the prepared pan and spread it out in an even layer.

Put the pan in the oven and bake for 10 minutes. Remove the pan from the oven and stir/turn the granola. Repeat twice more. Remove the pan from the oven and sprinkle the ginger over the granola, stir/turn to mix it through the granola. Return the pan to the oven for 3–4 more minutes. Remove the pan from the oven and sprinkle the apricots over the granola. Cool for about 15 minutes, then stir/turn the granola and allow it to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.


Kandy Spiced Pumpkin Cookies with Orange Glaze

Makes 30 cookies.

These soft and chewy cookies are a favorite from Claire’s childhood. We’ve updated the recipe to include our Kandy Spice blend, which pairs perfectly with pumpkin.

4 cups all purpose flour*
2 cups old fashioned rolled oats
2 teaspoons baking soda
1 tablespoon Kandy Spice blend
1 teaspoon salt
3 sticks unsalted butter, softened
2 cups light brown sugar, packed
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 can pumpkin (15 or 16 ounces)
Optional add-ins:
1/2 cup chopped nuts
1/2 cup chocolate chips
1/2 cup plump raisins
Grated orange zest

For glaze

2 cups powdered sugar, more if needed
Juice & zest of 1 orange

Preheat the oven to 350 degrees. Lightly grease two cookie sheets. Set aside.

Mix the flours, oats, baking soda, Kandy Spice and salt in a bowl. Set aside. Use an electric mixer to cream the butter and sugars until light and fluffy, then beat in the egg and vanilla extract.

Stir about a third of the dry ingredient mixture into the butter mixture, then add about a third of the pumpkin and stir it in. Repeat these alternating additions two more times. Drop the dough in quarter-cupfuls onto the baking sheets. Flatten the dough very slightly.

Bake for 20– 25 minutes. The cookies will be cake-y without much browning around the edges. Transfer to cooling racks.

While the cookies cool, make the glaze by stirring the orange juice and zest into the powdered sugar. The glaze should be thick-but-runny (like caramel). Drizzle the glaze on the cookies while they are still slightly warm. We suggest grating a light dusting of nutmeg over the glaze for an extra layer of deliciousness!

Store in a sealed container at room temperature for up to three days.