With so much snow finally on the ground (and plenty more swirling down), I’m in the holiday mood. Parties! Bells! Slipping down the road! Red! Gifts! Green! White everywhere! Food! Treats! Treats? Treats. Another simple recipe, full of coconut goodness (do you know coconut is fantastically good for you? Because it is). The macaroons you haven’t made yet really want to know what you think of them. And I do, too!
Coconut Macaroons with Chocolate Drizzle
Paleo-friendly coconut macaroons! For SCD, omit the chocolate drizzle.
Ingredients
Coconut Macaroons
- 2 eggs
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2.25 cups finely shredded unsweetened coconut (preservative-free)
Dark Chocolate Drizzle
- 1 ounce baking chocolate
- 2 tablespoons butter
- 1 tablespoon honey use less if you prefer a very dark chocolate flavor
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1 teaspoon coffee optional
Instructions
Coconut Macaroons
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Preheat oven to 350.
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Mix eggs, honey, vanilla and salt together in medium bowl, then add coconut flakes and stir to combine.
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Put bowl in refrigerator and allow mixture to become cold, about 15 to 30 minutes. Meanwhile, line a baking tray with parchment paper.
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Once chilled, then scoop out tablespoon-sized mounds onto baking tray (I like to use an actual measuring tablespoon and scoop it right into the bowl, then plop the mounds right out from the spoon.
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Bake for 10-12 minutes, or until macaroons are gently browned on top. Allow to cool, then serve or top with melted dark chocolate... or make your own:
Dark Chocolate Drizzle
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Melt to combine all ingredients in a double-boiler, then allow to cool briefly before topping the macaroons.
Lona
Please clarify
2.25 coconut is that cups?
Lucia Hawley
Oh gosh, yep! Thanks for catching that, yes, 2 and 1/4 cups of finely shredded unsweetened coconut flakes. <3.