This recipe is from How To Eat Paleo—When You Don’t Live In A Cave, (Smiling Water Group, $29) by Cynthia Spivey and puts a paleo twist on this simple snack or dessert.
Elizabeth’s Chocolate-Dipped Coconut Macaroons
- Serves: 8
- Total Time:35 Minutes
- Active Time:10 Minutes
Ingredients
- For Macaroons:
- 1 teaspoon melted coconut oil
- 3 egg whites
- 1/2 vanilla bean, split and scraped
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup honey
- 1-3/4 cups unsweetened shredded coconut
- For Chocolate:
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened cocoa powder
Directions
- Preheat oven to 325°F. Line a baking pan with parchment paper and then grease paper with the coconut oil.
- For Macaroons: Whisk together the egg whites, contents of the vanilla bean (vanilla pod can be discarded), vanilla extract and salt in a medium metal bowl set over a pot of simmering water. Add the honey and whisk intermittently until very warm to the touch, about 2-3 minutes. The mixture should look frothy. Remove from heat.
- Add the coconut and fold into the warm mixture until all of the liquid is absorbed. You may need to let it sit for a few minutes and fold again.
- Fill a 1-ounce mini ice cream scoop (1-3/4 inch diameter) with batter and pack to make a compact scoop. Place each scoop 1 inch apart on pan and bake for 25 minutes or until the macaroons are a deep golden brown. Let cool completely before dipping in chocolate.
- For Chocolate: Combine the coconut oil, honey, and salt in a small pot. Heat to melt the coconut oil. Place the cocoa powder in a small bowl and pour the warm mixture over cocoa powder. Whisk to combine.
- Dip the cooled macaroons into the chocolate, coating the bottom of the macaroon (and up about a quarter of the macaroon or as far as you desire.) Place each on a parchment-lined cookie sheet and refrigerate to set.
- Macaroons are best the day they are baked but can be stored refrigerated in an airtight container for up to 2 days.
