You want to know the way to enjoy coconut macaroons without major guilt issues – try out this recipe. I’m absolutely happy with the result! Chewy, soft, amazingly coconutty-chocolatty, moderately sweet, so pretty 🙂 and, importantly, so easy to make.
I have to confess being a complete coconutoholic. It probably started with Bounty bars, which I found heavenly good (the same btw was stated in the advertisement). As my horizon was getting broader (through traveling), I also got crazy about coconut-rice in Thailand, about coconut water in Australia, about coconut macaroons in the US and about so many other coconutty things. I won’t even start with the coconut oil, which I love using not only for cooking but also for my entire body, from head to toe.
I was just reading once again about the health benefits of coconut and the coconut-derived products (i.e. coconut helps to improve heart health, to boost immune system, to improve digestion and to reduce sweet cravings), and was thinking to myself, what a healthy addiction of mine 😉
Unfortunately, Bounty bars, coconut cheesecake, and coconut ice-cream are not falling under the definition of healthy. Which is sad… but fixable! My way to fix it, are these coconut macaroons!
Light, healthy, free of refined sugars and artificial flavors – they taste just as good as their unhealthy fellows, if not better. For me, they actually do taste better because they are not overly sweet and because I know what kind of good, natural ingredients are inside. So do try these macaroons!
Compromise on sugar, but never on taste 😉
- 1 cup unsweetened shredded coconut
- 2 egg whites
- 2 spoons of maple syrup
- 1 spoon of coconut oil (melted)
- ½ teaspoon of vanilla extract
- pinch of salt
- 40 grams of dark chocolate 72% or higher
- Preheat the oven to 170 C (350 F) degrees. Line the baking tray with parchment paper.
- Wisk the egg whites, pinch of salt and maple syrup until medium-firm peaks.
- Combine the shredded coconut, coconut oil, and vanilla extract. Carefully fold into egg whites.
- Put the mixture into the fridge for 10 minutes, so that the coconut can soak up the mixture.
- With a help of two teaspoons and hands, form little balls and arrange them on the baking tray.
- Bake for 12-15 minutes, until golden and just starting to brown.
- Melt the chocolate. Allow it to cool down a little bit. Dip each macaroon in the dark chocolate. Carefully return them to the lined baking sheet.
- Refrigerate for about 10 minutes, or until the chocolate is set.