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
-
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
-
In a large bowl, combine the coconut flakes, almond or hazelnut flour, egg whites, maple syrup, tapioca, and almond extract and stir to combine.
-
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.
-
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)
-
Remove from oven and let them cool completely.
For the chocolate shell
-
In a small saucepan over low heat, stir the coconut oil and chocolate chips together until melted, then remove from heat.
-
Once the baked macaroons are completely cooled, set up a new sheet of parchment paper and get ready to dip.
-
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.