I got the urge to make something chocolatey yesterday, so I went to the store and bought supplies to experiment with a new chocolate coconut macaroon recipe. Trader Joe’s, of course, had everything I needed.
I based this recipe off of one I found here, on the Pastured Kitchen blog. It’s really simple and quick to whip up! Next time I’ll try dipping them in chocolate too 🙂
Makes 1 dozen macaroons.
1 6oz package of shredded coconut
1/4 cup coconut flour
1/4 tsp salt
3 TBSP unsweetened cocoa powder
2/3 cup honey
1 tsp vanilla extract
4 egg whites
Preheat oven to 350 degrees and line a baking sheet with parchment paper (or a Silpat baking mat, one of my favorite kitchen accessories.)
Combine shredded coconut, coconut flour, salt, and cocoa powder in a medium mixing bowl and stir to combine.
Add honey, vanilla, and eggs to mixing bowl and stir until everything is combined well. This should form a nice, coconutty batter.
Scoop spoonfuls onto the baking sheet. Mine ended up being really heaping tablespoons because I wanted them to fit all on one baking sheet, but you could probably get 2 dozen smaller ones out of this recipe.
Bake for 15-18 minutes, until set and lightly browned on top (it’s harder to tell when they are browned because of the chocolate but it is possible.)
Cool and enjoy! Store in an airtight container in the fridge. I’m going to experiment with freezing some, I hope they freeze well because this would be a great dessert to make in big batches and freeze for later.