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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

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  • In a large bowl, combine the shredded coconut, coconut flour, and salt. Add the egg whites, maple syrup and vanilla. Stir, making sure the ingredients are well incorporated and uniformly moist.

  • Scoop 1 packed Tbs. of the coconut mixture onto a baking sheet. Using your fingers gently pinch the coconut mixture into a loose pyramid/cone. Repeat with remaining dough. You can space the macaroons closely as they don’t spread.

  • Bake for 15 to 20 or until the edges of the macaroons are golden brown. Cool completely.

  • In a microwave safe bowl, combine the chocolate and coconut oil. Microwave in 30 second bursts, stirring between bursts, until the chocolate is melted. Using a small spoon, drizzle chocolate over the macaroons. Allow the chocolate to firm up before serving, about 15 minutes.

Nutrition Facts

74 calories; 6 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 42 mg sodium. 64 mg potassium; 6 g carbohydrates; 1 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 1 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 8 mg calcium; 0 mg iron;

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