These were a total hit in the office! Everyone was shocked how simple and clean the ingredients were. I think they may have even replaces some people’s daily Monster! Ha! Anywho, my Mom used to make macaroons all the time for Passover when I was younger, but they were packed with some not-so-great ingredients. I’m so excited to share my take on them- clean and simple ingredients for a tasty treat!
Prep Time: 30 minutes
3 c shredded unsweetened coconut
1/4 tsp vanilla extract
2 tbsp maple syrup
1/2 tbsp coconut oil
1/2 tbsp nut butter
1/2 c chocolate chips
Preheat oven to 350°F and lightly grease a baking sheet (I used coconut oil spray!). Add coconut to a food processor/blender & blend until dough-like consistency. Add maple syrup and vanilla extract- mix to incorporate. Scoop out balls and lay them on your baking sheet- I used a firmly packed tablespoon (should make about 10!). Spray tips with a bit more coconut oil and bake for 10 minutes. Remove them from the oven and create chocolate for dipping while they cool! Microwave chocolate, coconut oil and nut butter for 30 seconds. Carefully dip the bottom of each macaroon in your chocolate chocolate mixture, I laid them atop a fork to allow them to drip too! After all macaroons are dipped and returned to your pan or a fresh plate, refrigerate for 20 minutes to allow them to harden.