Heavenly Coconut Macaroons
This version of the all-time favorite coconut macaroons is simple to make and contains only unrefined and wholesome ingredients. It is a great example of a scrumptious dessert that is actually oh-so-good-for-you! Pack for lunch or eat for breakfast and enjoy the health benefits of coconut, eggs and coconut sugar. Enjoy!
Here is what you need:
To get ready:
Cookie sheet lined with non-stick baking mat or parchment paper
Mixer
Heat the oven to 350°F
4 eggs
Pinch of salt
4 cups unsweetened coconut flakes, thinly shredded
4 tablespoons coconut sugar
3 tablespoons maple syrup
Chocolate drizzle:
½ cup chocolate chips
1 tablespoon butter or coconut oil
Let’s do this:
1. Place the eggs in a mixer bowl. Begin mixing on slow speed, then gradually raise the speed to high. Add a pinch of salt and continue to mix on high. Start adding the sugar, one tablespoon at a time. Do the same with the maple syrup.
2. Add another pinch of salt and continue mixing on high for another 5 minutes, until the egg mixture develops light, fluffy, golden folds. Turn off the mixer and put the bowl on the counter.
3. With a large spatula and gentle folding motions, add the coconut to the beaten eggs, one cup at a time, until everything is combined.
4. Using a tablespoon, scoop the batter into rounded domes on a cookie sheet lined with a non-stick baking mat or parchment paper. Bake at 350°F for 20-25 minutes or until the edges of the macaroons are golden brown.
5. While the macaroons cool, prepare the chocolate drizzle by melting the chocolate chips and oil in a small saucepan on low heat. Using a teaspoon, drizzle the sauce with a steady back-and-forth motion, creating bisecting lines of chocolate across the macaroons.
