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Recipe Summary

prep:
35 mins
total:
1 hr 25 mins
Servings:
36
Yield:
36 macaroons
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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; fat 6g; saturated fat 5g; carbohydrates 6g; insoluble fiber 1g; sugars 4g; protein 1g; vitamin a 0.7IU; vitamin c 0.1mg; riboflavin 0.1mg; folate 0.8mcg; sodium 42mg; potassium 64mg; calcium 8mg; iron 0.4mg.
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