Chocolate Chip Macaroons (Gluten Free, Paleo + Vegan)
You can never have too many dessert recipes, so give Chocolate Chip Macaroons (Gluten Free, Paleo + Vegan) a try. One serving contains 106 calories, 2g of protein, and 9g of fat. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 16 and costs 34 cents per serving. This recipe from Bakerita has 86 fans. If you have dark chocolate chips, coconut, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 39%, this dish is rather bad. Similar recipes are Double Chocolate Macaroons (Gluten Free, Paleo + Vegan), No-Bake Chocolate Dipped Banana Macaroons (Gluten Free, Paleo + Vegan), and Chocolate-Dipped Vanilla Bean Macaroons (Gluten Free, Paleo + Vegan).
Servings: 16
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
½ cup (128g) creamy almond butter
1 cup + 2 tablespoons (90g) unsweetened shredded coconut
2 tablespoons (26g) coconut oil
¼ cup mini dark chocolate chips
¼ teaspoon kosher salt
2 tablespoons maple syrup
1 teaspoon vanilla
Equipment:
baking paper
baking sheet
mixing bowl
oven
frying pan
Cooking instruction summary:
Preheat the oven to 275F and line a baking sheet with parchment paper.In a mixing bowl, combine all ingredients and stir until completely combined. The mixture should hold together in balls, but not be too crumbly.Using a cookie scoop or your hand, form tablespoon-sized balls and bake for 15 minutes. Rotate the pan and bake for another 7-10 minutes or until the macaroons are light golden brown. Let cool completely before removing from the tray. Store leftovers at room temperature in a sealed ziplock bag.
Step by step:
1. Preheat the oven to 275F and line a baking sheet with parchment paper.In a mixing bowl, combine all ingredients and stir until completely combined. The mixture should hold together in balls, but not be too crumbly.Using a cookie scoop or your hand, form tablespoon-sized balls and bake for 15 minutes. Rotate the pan and bake for another 7-10 minutes or until the macaroons are light golden brown.
2. Let cool completely before removing from the tray. Store leftovers at room temperature in a sealed ziplock bag.
Nutrition Information:
covered percent of daily need
