Chocolate Macaroons
Servings: Makes about 20 macaroons
INGREDIENTS
3 cups Coconut, Organic, Unsweetened & Shredded
3 tablespoons Virgin Coconut Oil in Glass Jar, Organic
melted
1 cup Maple Syrup, Organic Grade A Amber Color
1 teaspoon almond extract
1 1/2 cups Cocoa Powder, Organic
1/2 cup Almond Flour, Raw
1/4 teaspoon sea salt
Optional confectioners’ sugar
These vegan, gluten-free macaroons are chewy and moist with a rich, chocolate flavor. Adapted from the Chicago Tribune “Good Eating” section, March 20, 2013.
DIRECTIONS
- Preheat oven to 325°F.
- Place shredded coconut in sauté pan on medium low heat. Toss the shredded coconut for 2 minutes or until the coconut has toasted.
- In a bowl pour coconut oil, maple syrup, almond extract, toasted coconut, cocoa powder, almond flour, and salt.
- Stir until well combined.
- Using 2 tablespoon mixture per cookie, shape into mounds, packing mixture firmly.
- Distribute cookies onto a parchment-covered baking sheet, leaving 2 inches between them. Do not press down.
- Bake for 15 minutes.
- Let cool a few minutes and then transfer cookies to a cooling rack.
- When cool, dust with a little confectioners’ sugar, if desired.
NUTRITIONAL INFORMATION
Serving Size: 1 Macaroon (44 g)
Calories: 180
Total Fat: 9 g
Saturated Fat: 7 g
Protein: 3 g
Total Carbohydrate: 23 g
Dietary Fiber: 1 g
Cholesterol: 0 mg
Iron: 3 mg
Sodium: 70 mg
Calcium: 38 mg
