Chocolate and Coconut Macaroons

WINNER ! BANTING RECIPE ! DAIRY FREE!

I was dying for a sweet dairy free treat this weekend – and stumbled upon a similar recipe, which just required some bantingcook tweaking!

ingredients

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  • 2/3 cup roasted almond / almond meal
  • 2/3 cup coconut butter (blend 3 cups coconut flakes with 1T melted coconut oil until it becomes smooth and creamy – this take patience but makes all the difference in these being moist!)
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  • 1/3 cup honey
  •  1 tsp vanilla extract
  •  2 big T cocoa powder
  •  pinch sea salt
  •  2 cups finely shredded coconut

directions

  • Preheat oven to 160*
  • In your food processor grind the almonds and coconut butter until smooth
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  • Place a medium sized sauce pan on medium heat on the stove
    Add your almond-coconut mixtures, honey and vanilla to pot and stir well
  • Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all cocoa powder chunks have dissolved
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  • Add the sea salt and stir well
  • Remove your saucepan from the heat
  • Add the shredded coconut to your pot and stir until ingredients are combined
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  • Line a cookie sheet with parchment paper
  • Create 3cm balls of dough and place on lined cookie sheet (wet your hands every few balls to get them to stick together)
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  • Cook the macaroons for 10-11 minutes (you don’t want to overcook these or the bottoms will burn and turn dry
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2 thoughts on “Chocolate and Coconut Macaroons

  1. Susan Bowles says:

    I made these but found the mixture so dry I had to add cream, to bind the dough. Is the mixture for coconut butter really 3 cups of coconut flakes with only 1 tablespoon of coconut oil and is this melted first?

    Like

    • francescapac says:

      Hi Susan, yes you really have to blend the coconut butter for a long while for it to become nice and moist! And sorry, yes please melt the coconut oil first (I’ll amend the recipe now!)

      Like

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