Chocolate Coconut Macaroons

Spring is in the air, and annoyingly desserts are ever present.  It’s always weirded us out that the Christians and the Jews have their most sugary-sweet holidays right before the weather turns warm. What’s up with that?

To combat the irony we’re sending you this stealth sweet treat.  What’s so stealth about a macaroon?  Well, it’s primarily coconut which is full of nutrients and healthy fats–that your body uses for energy.  This fat will keep you full and curb cravings for more of the sweet stuff.

They are also easy to make and oh, so impressive to serve.  Make some this weekend and let us know how it goes in the comments below!

 

 

 

 

 

 

 

Chocolate Coconut Macaroons

Yields: 10-14
Prep Time: 5-10 minutes
Total Time: 25-30 minutes

  • 2 egg whites
  • 1/4 cup organic granulated cane juice or organic sugar
  • 1-2 teaspoons vanilla extract
  • ¼ cup dark chocolate (bits at least 70% cacao)
  • 1 cup unsweetened shredded coconut
  • pinch of seasalt

Directions

Preheat oven to 325

Beat egg whites until totally frothy.  Add vanilla extract, sugar and salt. Mix well. Then fold in the coconut and chocolate chips

Drop tablespoons-size balls on a baking sheet lined with parchment paper.  Keep macaroons round, do not flatten.

Bake for 20 minutes.   Allow them to cool completely before diving in.

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