Chocolate Coconut Macaroons
Chocolate Coconut Macaroons
These are chewy chocolatey macaroons that have become a favorite in our household. The recipe is fairly simple and then you dip in chocolate to take them over the top! This recipe makes 12 macaroons, so double the recipe if you want more!
2 TBSP pure honey (no additives)
1 egg
1 TBSP vanilla extract (no sugar added)
1 ½ cup shredded unsweetened coconut
1 TBSP blanched almond flour (not almond meal) - I use Wellbees
1/2 cup refined-sugar free chocolate chips - we used Hu’s date and honey sweetened chocolate chips
1 TBSP coconut oil
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk the first 3 ingredients together.
Add in the coconut and almond flour and mix well.
Let the mix solidify in the refrigerator for 20 minutes.
With a teaspoon, make 12 small scoops and bake for 12-13 minutes. Remove from the tray once slightly cooled and place in the refrigerator until fully cooled.
Melt the chocolate chips and coconut oil over low heat.
Dip one side of the macaroon (or as much as you want!) in the chocolate, place on parchment paper chocolate side up and let cool in the refrigerator.
Once the chocolate has set, enjoy! These keep well in a sealed container in the refrigerator.
