<h1 class="pgc-h-arrow-right" > chocolate coconut macaroons</h1>
Simple chocolate coconut macaroons that you can finish in 30 minutes. The perfect coconut treat for Passover or Easter. Free of vegetarian and gluten.
You may have tried a recipe for healthy coconut macaroons, or you may not have tried ... Now, I offer a chocolate version for all chocolate lovers! The only additional ingredient is cocoa powder, so you can easily make half a regular coconut and half chocolate to excite everyone.
In order for everyone to be able to eat delicious cookies, it's time to brainstorm and expand our recipes.
<h1 class="pgc-h-arrow-right" > which coconut to use</h1>
A big tip for this recipe is to make sure you buy the right shredded coconut. I highly recommend using finely dried coconuts that do not add sugar. I found a few brands I liked – Let's Do Organic (you can find it on most grocery stores, Amazon and Target) or Bob's Red Mill shredded coconut. If you use longer shredded shreds, the macaroons won't be able to stay together, and they'll just spread out in the pan into a giant macaroon pizza.
All the rest of the ingredients are simple – almond flour, maple syrup, coconut oil, cocoa powder, vanilla and salt! Most of these foods may already be in your pantry. People have always thought that macaroons are difficult and time-consuming, but they are actually very simple! Stir all the ingredients together, then use a cookie spoon to scoop the completely separated balls onto a cookie sheet. Bake and then cool until drizzled with the concocted honey or dipped in chocolate.
If you make these chocolate coconut marzipans, be sure to leave a review and star rating, everyone needs to know your making experience! Your feedback is very helpful for a wide range of readers.
Preparation time: 10 minutes
Cooking time: 22 minutes
Total time: 32 minutes
Yield: 15
< h1 class="pgc-h-arrow-right" > ingredient</h1>
1 cup unsweetened finely chopped/dehydrated coconut
1/2 cup almond flour
1/4 cup pure maple molasses
3 tablespoons of melted coconut oil
2 tablespoons cocoa powder
1/2 tsp. vanilla
1/8 tsp. sea salt
1/4 cup dairy-free chocolate chips + coconut oil (if desired)
< h1 class="pgc-h-arrow-right" > instructions for use</h1>
Preheat oven to 300°F.
Stir coconut, almond flour, maple molasses, coconut oil, cocoa powder, vanilla and sea salt together in a medium bowl.
Use a large tablespoon or cookie spatula to scoop the batter onto the parchment-lined biscuit slices.
Bake for 20-22 minutes. Remove from the oven and cool - they will harden when cooled, so wait about 15 minutes or so before eating or dipping in chocolate.
If melted chocolate is added, add the fries to a microwave-safe bowl, heat for about 30 seconds, and stir. If the chocolate does not melt, heat it for another 10 seconds or so. If the chocolate looks too thick after melting, you can add a teaspoon of melted coconut oil to dilute it. Drizzle chocolate on top of each macaroon. Place the marzipan in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store all remaining macaroons in the refrigerator for later use.
< h1 class="pgc-h-arrow-right" > notes</h1>
Make sure to use a thinly filamented dehydrated coconut, with this type of coconut, you need to cut into fine flakes, and the coconut must be dried. If you use regular shredded coconut (strips), macaroons may not stick together and will spread too much!
Category: Desserts
Method: Bake
Cuisine: American
<h1 class="pgc-h-arrow-right" > nutrition</h1>
Serving Size: 1 macaroon
Calories: 135
Sugar: 6 g
Fat: 11 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 2 g
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