Coconut & Chocolate Macaroons
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Coconut & Chocolate Macaroons might be a recipe you should try. One portion of this dish contains approximately 10g of protein, 59g of fat, and a total of 605 calories. For $1.11 per serving, you get a side dish that serves 4. 10490 people were impressed by this recipe. Head to the store and pick up water, coconut oil, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Intoxicated On Life. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. Try Chocolate-Coconut Macaroons, Chocolate Coconut M&M Macaroons, and Coconut Macaroons with Chocolate for similar recipes.
Servings: 4
Ingredients:
1/3 c. raw cacao powder, optional
1/4 c. plus 2 Tbs. coconut oil
3 eggs, beaten
Stevia, to taste (we like to use liquid stevia for this recipe - about 3 droppers full)
3 c. unsweetened coconut flakes (make sure you use unsweetened flakes or the recipe won't be sugar-free)
Vanilla, almond, or other extract of your choosing, optional
1/4 c. plus 2 Tbs. warm water
Equipment:
bowl
oven
baking sheet
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees.In a large bowl, combine the coconut flakes with the warm water and melted oil. Stir well, completely saturating the coconut flakes.In a small bowl combine the eggs with the stevia and mix thoroughly. Pour the egg mixture into coconut flake mixture and stir well.If you want to make chocolate cookies, split the dough into two even parts and add the cacao to one of them. Mix well. You may want to add more stevia as cacao is bitter.With a small scoop, drop each cookie onto an ungreased cookie sheet, or baking stone. We alternately flatten them a bit with our fingers or just leave them in the ball shape.Bake for 12-15 minutes.Let the cookies cool before removing from the pan. These freeze well. (We freeze ours in gallon zipper bags and eat them straight from the freezer.)
Step by step:
1. Preheat oven to 400 degrees.In a large bowl, combine the coconut flakes with the warm water and melted oil. Stir well, completely saturating the coconut flakes.In a small bowl combine the eggs with the stevia and mix thoroughly.
2. Pour the egg mixture into coconut flake mixture and stir well.If you want to make chocolate cookies, split the dough into two even parts and add the cacao to one of them.
3. Mix well. You may want to add more stevia as cacao is bitter.With a small scoop, drop each cookie onto an ungreased cookie sheet, or baking stone. We alternately flatten them a bit with our fingers or just leave them in the ball shape.
4. Bake for 12-15 minutes.
5. Let the cookies cool before removing from the pan. These freeze well. (We freeze ours in gallon zipper bags and eat them straight from the freezer.)
Nutrition Information:
covered percent of daily need
