Chocolate Coconut Macaroons

Name: Chocolate Coconut Macaroons
Total time: 20 min
Ingredients: ▢ 1 cup (92g) unsweetened shredded coconut; ▢ ½ cup (131g) almond butter; ▢ ⅓ cup (24g) raw cacao powder; ▢ 2 tablespoons (23g) coconut oil melted; ▢ 2 tablespoons (44g) raw honey or another liquid sweetener like maple syrup; ▢ 1 teaspoon (5g) vanilla extract; ▢ pinch fine himalayan salt; ▢ ⅓ cup (69g) semisweet mini chocolate chips or chocolate bar chopped into small pieces; ▢ ½ cup (100g) semisweet mini chocolate chips

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Total: 20

Servings: 13

Cost: $3.57 /serving

Ingredients

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▢ 1 cup (92 grams) unsweetened shredded coconut▢ ½ cup (131 grams) almond butter▢ ⅓ cup (24 grams) raw cacao powder▢ 2 tablespoons (23 grams) coconut oil melted▢ 2 tablespoons (44 grams) raw honey or another liquid sweetener like maple syrup▢ 1 teaspoon (5 grams) vanilla extract▢ pinch fine himalayan salt▢ ⅓ cup (69 grams) semisweet mini chocolate chips or chocolate bar chopped into small pieces▢ ½ cup (100 grams) semisweet mini chocolate chips

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Instructions

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Step 1

Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it's formed so the chips don't melt.

Step 2

Using a 1 ½ tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.

Step 3

Baking is optional - If you're baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you're not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.

Step 4

If dipping the macaroons in chocolate, melt chocolate using a double boiler or microwave. Dip the bottoms in the melted chocolate and return to the lined baking sheets, then drizzle some more on top. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.