Wait until you try these incredibly easy, insanely delicious, and surprisingly healthy Chocolate Dipped Coconut Macaroons! Made with nothing but real food ingredients, they’re naturally grain free, dairy free, soy free and Paleo.
I can’t wait to make these again today – chocolate dipped coconut macaroons are probably one of my favorite treats, ever. That sounds intense, but it’s very true. Then again, I really like nut butter cups and homemade chocolate chip cookies. Saving it all for a rainy day. Back to these Chocolate Dipped Coconut Macaroons!
There is something so satisfying about making a longtime store-bought favorite at home, and even more of a bonus that they have no added junk and are totally Paleo! AND, of course, that they TASTE like the old favorite, because that’s kind of the most important part. No sense in doing a bunch of work for something that doesn’t taste like what you’re craving.
That is why you won’t see me making paleo bagels (at least not anytime soon!) I’m sure there’s SOMEONE out there who can do it well (actually not sure about that at all) but that person is not me. And me being from NY, my bagel standards are what they are and will remain unwavering as you might imagine.
Enough about bagels though because that topic makes me sad and cranky. The spring holidays are here and I’ll be cooking for Passover starting later on today. A Passover seder is just like Thanksgiving dinner except less delicious and with way more Jewish angst and confusion about what we are and aren’t allowed to eat.
My family and I don’t get crazy about what’s technically Kosher for Passover, because, well, we just aren’t that Jewish. I bought my “gluten-free matzoh squares” that the box makes extremely clear are NOT A SUBSTITUTE FOR MATZOH AT THE SEDER. I’ve always thought these rules were meant to induce both guilt and digestive distress in Jewish people, and yup, that’s pretty much all the proof I need for that.
Onto the recipe!
Chocolate Dipped Coconut Macaroons {Paleo}
Paleo Chocolate Dipped Coconut Macaroons
Ingredients
- 1 and 3/4 cups unsweetened shredded coconut
- 4 large egg whites
- 3 tbsp finely ground hazelnut or almond flour
- 2 tbsp tapioca flour/starch
- 1/4 cup pure maple syrup
- 1 tsp organic almond extract
- 1.5 cups Enjoy Life brand mini chocolate chips or preferred dairy free and soy free chocolate chips
- 1 tsp extra virgin coconut oil
Instructions
For the Macaroons
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Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
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In a large bowl, combine the coconut flakes, almond or hazelnut flour, egg whites, maple syrup, tapioca, and almond extract and stir to combine.
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Form into 1.5 inch balls/mounds and arrange on parchment lined baking sheet. They will be sort of wet at this point which is fine.
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Bake in the preheated oven for 15 minutes, or until the bottoms are just beginning to turn light brown (don't let them get brown)
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Remove from oven and let them cool completely.
For the chocolate shell
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In a small saucepan over low heat, stir the coconut oil and chocolate chips together until melted, then remove from heat.
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Once the baked macaroons are completely cooled, set up a new sheet of parchment paper and get ready to dip.
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Dip each macaroon in the chocolate mixture and set down on parchment paper to cool. Once completely cooled the chocolate will form a shell and they'll be ready to serve! Store leftovers in an air tight container in the refrigerator.
Happy baking and/or eating to all of you this weekend!
Do you try to make homemade versions of old favorites?
What’s one food you refuse to try to replicate or make a healthier version of?
Macaroons and ice cream are the only acceptable times to use just the egg whites. 🙂 These look fantastic.
I need to try making ice cream again, I’ve never been successful! I will always find a purpose for those yolks though, too good to waste 🙂
I love macaroons. These look really really good!
Thanks!
Is it only 3 tablespoons almond flour?
Yup, the coconut and egg holds everything together.
Ok thanks. Just wasn’t sure because mine were very runny and wouldn’t stay in a ball shape. Maybe my coconut shavings weren’t fine enough.
I used pretty finely shredded coconut not flaked, maybe that was it? They are definitely sort of loose going in the oven (but should stay in a ball) and then wind up nice and chewy. Sorry it didn’t work out!
Would substituting arrowroot for the tapioca starch have a huge impact? If so, how would it effect the recipe? Thank you, big fan if your recipes!
Arrowroot typically subs in really well for tapioca so I think that should be just fine 🙂
These are absolutely amazing!!! My hubby and I both rate a 10/10! *one note, not sure if it’s a typo but the recipe didn’t specify to beat the egg whites until firm which I believe is standard for making macaroons.
Would substituting arrowroot for the tapioca starch have a huge impact? If so, how would it effect the recipe?
The first time I made these, they turned out great! The second time, I didn’t beat the egg whites very long and, as a result, the starch didn’t get well enough mixed in. The macaroons turned out dry with little puddles of egg white underneath them. Hm! I also think Michelle’s suggestion to use not shredded but more dessicated coconut would guarantee a firmer result.
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