Dark Chocolate Coconut Macaroons
These dark chocolate coconut macaroons are dipped and swirled with dark chocolate and are the perfect 2 bite dessert, especially in this season of over-indulgence.
Servings: 12 macaroons
- 1.3 cup shredded coconut
- 3 tbsp 100% pure maple syrup
- 3 tbsp coconut oil
- 0.5 cup almond flour
- 1 tsp 100% vanilla extract
- 1 cup chocolate chips or chopped chocolate bar
Place coconut, maple syrup, coconut oil, flour, vanilla and pulse until well combined. Mixture should clump together when pressed together.
Line a medium baking sheet with parchment paper. Use a medium cookie scoop to place macaroon balls on top of the parchment paper. Alternatively, you can scoop 1 tablespoon of the mixture and roll into a ball.
Place in the fridge and let cool for at least 1 hour.
Before serving, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring between each time, until melted.
Dip the macaroon into the dark chocolate and place back on the parchment paper. Drizzle with remaining dark chocolate and let set until chocolate is dried.
Serving: 1g | Calories: 194kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 44mg | Fiber: 1g | Sugar: 17g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg