Chocolate Macaroons
These are closer in texture to a no-bake cookie than a chewy macaroon. They are both wonderful, but any cookie I can mix and refrigerate wins out over whipping eggs whites and baking on a Tuesday afternoon. These double well as a snacky nibble since there is more going on than just sugar and flour. If you want an even springier treat, you can turn them into bird’s nests with a macadamia nut egg! Be sure to store them in the fridge or freezer until you are ready to dig in because the coconut oil melts all over little fingers at room temperature. Maybe keep a napkin on hand to wipe chocolate-y cheeks.
Ingredients:
1/2 cup coconut sugar
1/4 cup coconut oil
1/4 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla
pinch of salt
1 1/2 cup finely shredded coconut
optional:
1/4 cup of collagen
Directions:
Combine the coconut sugar, milk, coconut oil, and cocoa powder in a saucepan and bring to a boil. Whisk in the vanilla and salt. Turn off heat.
Combine the shredded coconut (and collagen if using) together with the chocolate mixture.
Using a small scoop or spoon, make little mounds of the mixture (about 1 tablespoons) on a parchment lined baking sheet or plate.
Let harden in the fridge or freezer for about an hour.
Enjoy! You can keep these in the fridge as they will start to melt at room temperature.
