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Coconut macaroons are a classic favorite! But change them up a bit by making them chocolate drizzled coconut macaroons and they will be a hit during the holidays!
I love making cookies….all kinds of cookies! And since it’s now the holiday season my yearly baking has begun! I’ve been wanting to make these for a while and since I had a long weekend, I felt like it was the perfect time to whip up a batch of these tasty macaroons. Yum with a capital Y! These little tasty gems are gluten-free and grain-free. Now, normally I would make these without the chocolate. But I was feeling a little “extra” this weekend.
I wanted to kick this recipe up a notch and what can make a dessert like this better? Chocolate! So I drizzled on some melted chocolate that is soy, grain, and dairy-free. This is my favorite brand of chocolate chips! I combine the melted chocolate with a little bit of virgin coconut oil which is a huge nutritional bonus! If you’re looking for a sugar-free chocolate chip, these are fantastic! They are sweetened with stevia and taste great! If you’re looking to reduce sugar, opt for the coconut sugar in these macaroons. They are low on the glycemic index and won’t raise blood sugar as the other sweeteners will.
These chocolate drizzled coconut macaroons are perfect for holiday entertaining, for family get-togethers, and for everyday desserts!
Chocolate Drizzled Coconut Macaroons
- 4 cups unsweetened shredded coconut
- 3/4 cup Sucanat coconut sugar or turbinado sugar
- 5 egg whites room temperature
- 1/2 tsp vanilla extract
- few drops almond extract
- 1/8 tsp unrefined sea salt
- 2/3 cup chocolate chips
- 1 tsp virgin coconut oil
- Preheat oven to 350 degrees F.
- In a large mixing bowl mix together coconut, salt and Sucunat (or other sweetener)
- Mix together the egg whites, vanilla and almond extract.
- Pour the egg mixture into the coconut and mix thoroughly, until all of the coconut has been moistened.
- Take large tablespoonfuls and roll them in your hand.
- Place them on a baking sheet lined with parchment paper or a silicone liner.
- Gently flatten each macaroon with your hand slightly.
- Bake at 350 for 11-14 minutes.
- Allow to cool for 5-10 minutes before transferring to wire rack to cool completely.
- In a double boiler melt the chocolate.
- Once melted, add the coconut oil and stir until completely melted.
- Drizzle over the cooled cookies.
- Place cookies in the refrigerator to allow the chocolate to harden.
- Store finished cookies in an airtight container in the refrigerator.