Paleo Chocolate-Dipped Toasted Coconut Macaroons approx.: 23 pieces, prep time: 20 minutes, cook tim
Ingredients:
4 Large Egg Whites
10g Melted Organic Raw Honey
200g Unsweetened Shredded Organic Coconut, toasted
100g 85%-90%, Soy lecithin free Organic Dark Chocolate
Directions:
Preheat your oven to 350 F/180ºC.
Line two baking sheets with parchment paper and evenly spread the shredded coconut over the sheets.
Bake for approximately 10 minutes, removing and stirring every 5 minutes.
Separate 4 egg whites into a bowl.
Beat the eggs on high until almost stiff peaks are formed.
Slowly add in the heated honey about 1 tsp at a time, beating simultaneously.
Once all the honey is added, beat the egg whites until stiff peaks are formed.
{Note: stiff peaks are marked by when you shake the beaters and the peaks of egg white foam do not move or wiggle.}
Fold in the cooled and toasted unsweetened coconut with a large spatula.
Line the baking sheets with more parchment paper.
Using a gallon-sized Ziploc bag, spoon the egg white/coconut mixture into the bag filling towards one corner. Cut the corner of the bag off.
{Note: an actual pastry bag works too.}
Squeeze about 1 Tbl dollops onto the baking sheet.
Bake for 15 – 20 minutes, or until the outside is golden brown.
Remove from the oven and let cool while you prepare the chocolate.
Melt the chocolate chips on a double boiler. {Boil some water in a small sauce pan and place a large glass bowl on top of the pot. Add the chocolate chips to the glass bowl and stir constantly until evenly melted, then remove from the heat.}
When the cookies are cooled, dip the bottom into chocolate and set on parchment paper.
Set the chocolate by placing the cookies in the refrigerator. This should take about 30 minutes.
Plate and enjoy!
Adapted from Fed & Fit
