Chocolate Drizzled Coconut Macaroons

Chocolate Drizzled Coconut Macaroons from Kathrynseppamaki.com #realfood #glutenfree #grainfree

Coconut macaroons are a classic favorite! But change them up a bit by making them chocolate drizzled coconut macaroons and they will be a hit during the holidays!

I love making cookies….all kinds of cookies! And since it’s now the holiday season my yearly baking has begun! I’ve been wanting to make these for awhile and since I had a long weekend, I felt like it was the perfect time to whip up a batch of these tasty macaroons. Yum with a capital Y!  These little tasty gems are gluten free and grain free.

I drizzle on some melted chocolate that is soy, grain and dairy free. This is my favorite brand of chocolate chips!   I combine the melted chocolate with a little bit of virgin coconut oil which is a huge nutritional bonus!

These macaroons are perfect for holiday entertaining, for family get togethers and for everyday desserts!

Chocolate Drizzled Coconut Macaroons

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 2 1/2 dozen

Serving Size: 2 cookies

This simple grain free cookie is made even better drizzled with chocolate.

Ingredients

  • 4 cups unsweetened shredded coconut
  • 3/4 cup Sucanat, coconut sugar or turbinado sugar
  • 5 egg whites, room temperature
  • 1/2 tsp vanilla extract
  • few drops almond extract
  • 1/8 tsp unrefined sea salt
  • 2/3 cup chocolate chips
  • 1 tsp virgin coconut oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl mix together coconut, salt and Sucunat (or other sweetener)
  3. Mix together the egg whites, vanilla and almond extract.
  4. Pour the egg mixture into the coconut and mix thoroughly, until all of the coconut has been moistened.
  5. Take large tablespoonfuls and roll them in your hand.
  6. Place them on a baking sheet lined with parchment paper or a silicone liner.
  7. Gently flatten each macaroon with your hand slightly.
  8. Bake at 350 for 11-14 minutes.
  9. Allow to cool for 5-10 minutes before transferring to wire rack to cool completely.
  10. In a double boiler melt the chocolate.
  11. Once melted, add the coconut oil and stir until completely melted.
  12. Drizzle over the cooled cookies.
  13. Place cookies in the refrigerator to allow the chocolate to harden.
  14. Store finished cookies in an airtight container in the refrigerator.
https://www.kathrynseppamaki.com/chocolate-drizzled-coconut-macaroons/

Chocolate Drizzled Coconut Macaroons from Kathrynseppamaki.com #realfood #glutenfree #grainfree

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