Coconut Macaroon Stuffed Peaches

Alas, the peach truck has come and I am once again up to my eyeballs in glorious fuzzy stone fruit! 

Sunshine food.

I had a chill morning today for the first time in what feels like forever and it felt so good. I took my time getting up, went on a quiet walk with the dog, and finally got around to trying out the idea for these peaches, which I've been bouncing around in my head for a while now. 

The concept is really simple, and healthy but feels like a special breakfast. The macaroon filling is sweetened with honey and is pleasantly crispy-chewy. It pairs perfectly with the peaches, which get super sweet and just a tiny bit soft from their jaunt in the oven.

 Dang, those 'nilla bean specks. 

Dang, those 'nilla bean specks. 

I had a fun day bopping around Milwaukee. We checked out a little chocolate shoppe and picked out a box of fun truffles (chai, orange caramel, cayenne!) Then hit the Public Market and I finally found smoked Maldon seas salt! #foodnerd

Sorry for the lack of posts but I feel SUPER busy lately with work and running. And when I'm not doing those things, I'm napping and running. Zzzzzz.

I do have tons of fun ideas brewin', so continue to watch this space and I'll do my best! 


  • 3-4 peaches or stone fruit of choice (I used 2 peaches and 2 apricots)
  • 1 cup shredded unsweetened coconut
  • 1 tbsp coconut flour (I'm not sure how important this is. If you try without let me know how it goes!)
  • 1/4 tsp vanilla bean powder*
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 3 tbsp honey
  • orange zest

Preheat the oven to 350° and line a baking pan with parchment paper. Use a paring knife to carefully slice around the circumference of the peach top to bottom, then separate the halves from the pit. You should be left with a small, circular indentation on each half. 

For the macaroon stuffing, combine the coconut, coconut flour, vanilla, and salt in a bowl and mix with a fork. In a separate bowl, add the honey and the coconut oil and melt together in the microwave and mix. Add the wet to the dry and mix well. I also added a little orange zest.

Using a mini cookie scoop or a tablespoon dipped in hot water, (so the macaroon doesn't stick) mound the macaroon dough into the indentations on each peach half. 

Transfer the peaches to the baking sheet and bake until golden brown.

Enjoy with a dollop of yogurt for a special breakfast or vanilla ice cream/coconut cream for an amazing summer dessert.

*Vanilla extract can also be used. If you choose this route, increase the amount to 1/2 tsp and add it with the wet ingredients instead.