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Double Chocolate Macaroons Recipe

  • 8 oz full fat flaked (or shredded) unsweetened coconut (I like the Let's Do Organic brand)
  • 1/4 cup cocoa powder
  • 1 cup reduced-fat shredded unsweetened coconut (I like the Let's Do Organic brand)
  • 1 cup old-fashioned rolled oats
  • 3/4 cup pure maple syrup, preferably Grade B
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
Double Chocolate Macaroons Recipe

  1. Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a food processor, process full fat flaked (or shredded) coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter). Add in the cocoa powder and process until smooth, again scraping down sides as needed.
  3. Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
  4. Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until set. The macaroons will be very soft at this point.
  5. Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Double Chocolate Macaroons Recipe Double Chocolate Macaroons Recipe Reviewed by kuji hara on 12:38 AM Rating: 5

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