Ingredients
Servings: ￩￫
| 2.5 | Cups Coconut flakes or roughly chopped chips, unsweetened |
| .75 | Cup Raw Sugar |
| 4 | Large Egg Whites |
| .25 | Cup Almond Meal or Almond Flour |
| .25 | Cup Coconut Flour |
| 1 | Tbsp Honey |
| .5 | Tsp Sea Salt |
| 1 | Tsp Vanilla Bean Paste or Extract |
| .25 | Cup Chocolate Chips (optional) or 3/4 cups if dipping the macaroons |
| .5 | Cup Raosted, Peeled, and Chopped Hazelnuts (optional) |
Instructions
In a skillet over medium heat, combine coconut flakes, sugar, eggs, almond meal, coconut flour, honey, vanilla, and salt. Stir constantly until mixture begins to stick to the bottom of the pan and barely starts to brown. Remove from heat, transfer to a bowl and let cool to room temperature.
Preheat oven to 350º. Line two baking sheets with parchment paper.
OPTION ONE: stir in 1/4 cup chocolate chips.
Using a melon baller or small ice cream scooper, scoop dough into little mounds on the lined baking sheet.
Bake 14-20 minutes until golden brown. Remove from oven and cool on a wire rack.
OPTION TWO: if you didn’t stir in chocolate chips before baking, melt 1/3 cup chocolate chips in a small bowl in the microwave by cooking chips for 30 seconds, stirring, then cooking for another 30 seconds and repeating until the chips are completely melted. Stir in 1 tsp canola or vegetable oil. Dip the bottom of each macaroon in the melted chocolate.
OPTION THREE: after dipping the macaroons in the chocolate, dip the bottom in a bowl containing 3/4 cups roasted, peeled, and chopped hazelnuts or slivered almonds.
OPTION FOUR: skip the chocolate altogether and just eat as is!
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