dark chocolate drizzled macaroons [naturally sweetened]

Dark Chocolate Drizzled Macaroons - naturally sweetened, gluten-free, dairy-free!

I’ve hated coconut-flavored anything my entire life. But now I might be starting to like it?

Dark Chocolate Drizzled Macaroons - naturally sweetened, gluten-free, dairy-free!

It started with using coconut oil…and now I almost find myself craving toasty coconut. For all you coconut fans, these chewy macaroons are the best! The coconut flakes spend a little time in the oven before putting the macaroons together, so they get extra golden and toasted. Totally optional if you prefer traditional white macaroons instead!

Dark Chocolate Drizzled Macaroons - naturally sweetened, gluten-free, dairy-free!

They are very lightly sweetened with only honey, which I think is the perfect amount. Feel free to add a little extra sugar to taste, adding up to 1/2 cup of granulated sugar if needed. On the first day, these are crispy on the outside, and soft and fluffy on the inside. After that, store them in an airtight container, and they become soft and chewy and wonderful.

Dark Chocolate Drizzled Macaroons

4 eggs whites
3 cups unsweetened shredded coconut
1/4 cup pure maple syrup -or- raw honey -or- agave
1 tsp vanilla
2 tbsp coconut oil, melted
pinch of salt
1/2 cup dark chocolate chips or chopped chocolate

Preheat the oven to 350°F.

(Optional) Toast the coconut for deeper coconut flavor and extra-crispy macaroons. Spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Set aside and let cool slightly before using.

Beat the egg whites in a bowl until foamy. Whisk in the remaining ingredients (sweetener, vanilla, coconut oil, salt) until completely combined.

Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

Line the baking sheet with a silpat or parchment. Shape the coconut mixture into rounded tablespoons. Space them an inch or so apart on the baking sheet.

Bake the macaroons until golden, 15-20 minutes.

Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Melt the chocolate in a microwave-safe bowl by microwaving in 15-second intervals, stirring the chocolate in between intervals, until melted. Allow the chocolate to cool and thicken slightly. Dip bottoms or drizzle over top. Macaroons can be kept in an airtight container for up to a week.

*You can add up to 1/3 mroe shredded coconut for crispier, lighter macaroons

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