recipe- Coconut Macaroons with Chocolate Drizzle
Coconut Macaroons with Chocolate Drizzle
6 egg whites
1/4 tsp himalayan salt
1/2 cup our organics honey or you can use rice malt syrup (less fructose)
1 tbsp our organics vanilla
3 cups just gluten free shredded coconut
1/2 cup Chocolate Chips (or dark chocolate chips) or chocolate block
1 tbsp our organics coconut oil, melted
Preheat oven to 175 c
Whisk together egg whites and salt on high speed until stiff peaks form, at LEAST 5-6 minutes (make sure you do this long enough!)
Add in honey and vanilla, and continue to whisk until fully incorporated.
Fold in coconut 1 cup at a time using a spatula.
Drop heaping tablespoons of the batter onto a cookie sheet lined with parchment paper.
Bake for 15-17 minutes, or until coconut is lightly browned.
Let cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
Once completely cool, melt chocolate chips and coconut oil together in a small bowl in the microwave (you could also do this on the stove-top).
Mix chocolate and coconut oil well and drizzle over cookies as desired.
Give these to your dad, but don’t tell him they’re paleo. Just kidding.
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