Chocolate Coconut Macaroons
a holiday staple that hits all year long.
Coconut macaroons are a holiday classic in my family, so I decided to make my own version with a nutritious twist. My aunt makes the best ones in the entire world every year for Christmas, but I have to say these turned out seriously incredible - especially for an egg, milk, and refined sugar free version.
They’re soft and chewy on the inside, perfectly crisped on the outside, and so simple to throw together. Feel free to omit the cacao powder for classic coconut macaroons, but the melted chocolate on the bottom is a non negotiable. They’re amazing to enjoy at room temperature, but even better when they’re kept frozen.
You seriously can’t go wrong with these, especially if you prep a big batch and store them in the freezer for a quick and easy sweet tooth fix.
Recipe below!
RECIPE
Ingredients:
1/4 cup almond flour
2 tbsp cacao powder
2 cups unsweetened shredded coconut
1/2 cup full fat coconut milk (or any plant milk + 1 tbsp coconut oil)
1/4 cup maple syrup
1 tsp vanilla
Melted dark chocolate + coconut oil for dipping
Directions:
Combine flour, cacao, and coconut in a bowl until fully combined. Heat milk, syrup, and vanilla in the microwave or over the stove until thick. Pour over dry ingredients and mix until a thick dough forms. You may need to add more flour or coconut if it’s too wet.
Scoop into 6 large balls and spread across a parchment lined baking sheet. Bake at 350 for 12-15 minutes, or until edges are golden. Let cool completely (I put mine in the freezer for ~10 min) before dipping the bottoms in melted dark chocolate. Freeze again until chocolate hardens.