Chocolate Dipped Macaroons

Chocolate Dipped Macaroons

Coconut and chocolate go so well together, and unlike commercial candy, these homemade chocolate dipped macaroons have a clean ingredients list and make a very healthy dessert option – in moderation, of course.

Chocolate Dipped Macaroons
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Primal/Paleo
Yield: 16 cookies
Ingredients
  • 2 large eggs
  • ½ cup honey
  • 2 teaspoons pure vanilla extract
  • 2 cups unsweetened shredded coconut
  • 1 (3.5 oz) bar 70% dark chocolate
  • 1 tablespoon virgin coconut oil
Instructions
  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
  2. In a large bowl, whisk together the eggs, honey and vanilla.
  3. Add the coconut. Mix well, with a spatula, to combine.
  4. Using a 2-tablespoon scoop , scoop out the cookies and place on the prepared baking sheets. Flatten the top a little with the back of a spoon.
  5. Bake 20 minutes, until the macaroons are golden and fragrant.
  6. Cool 5 minutes on the baking sheets, then use a spatula to transfer the cookies to a cooling rack to cool completely, 20 more minutes.
  7. Line your cooled cookie sheet with wax paper.
  8. When the cookies are cool, place the chocolate and the coconut oil in a mug. Microwave 30 seconds at a time, stirring after each session in the microwave, until melted. Stir to incorporate.
  9. Dip the cookies one by one in the melted chocolate, then place on the wax paper. Place in the fridge for 5 minutes to harden, then repeat the process once more, so that the chocolate coating on the cookies is nice and thick.
  10. Store leftover cookies for 1-2 days at room temperature, in a sealed container, separating layers with wax paper to prevent sticking.
Nutrition Per Serving
Serving size: 1 macaroon; Calories: 162; Fat: 11g; Carbohydrates: 14g; Sugar: 10g; Sodium: 14g; Fiber: 2g; Protein: 2g

Chocolate Dipped Macaroons

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