Maple Coconut Macaroons

I’ve always been a big fan of coconut.  And in my early days of adopting a paleo diet, I ate my fair share of macaroons as long as they weren’t made with corn syrup anyway.  When I started the ketogenic paleo approach, obviously sweets and desserts even the paleo kind were off limits.  It really hasn’t been a huge issue for me.  I’ve given up nicotine before and that’s said to be the most addictive substance on the planet.  So when I had to dial down my carbs, naturally, sugar was given the boot.

A few weeks ago however, I decided to give myself a treat and I tried a store bought macaroon.  While they were tasty, they were extremely sweet, so my girlfriend decided to take on the challenge of making a less sweet yet still tasty macaroon for me.  Being the genius that she is, she also managed to dip them half way in melted dark chocolate.  The result, were these amazingly light macaroons with just the right amount of sweetness to them.  They are even good without the chocolate covered half.

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Maple Coconut Macaroons

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 12

Ingredients

• 2 ⅔ cup unsweetened shredded coconut
• ⅔ cup pure maple syrup
• ¼ cup coconut flour
• ¼ tsp salt
• 4 egg whites, gently whisked
• 1 tsp vanilla extract

For Black & White Macaroons

• 1 10oz bag of Enjoy Life Dark Chocolate Chips

Instructions

1. Preheat oven to 350° F and line baking sheet with parchment.
2. In a large bowl, mix together coconut, maple syrup, coconut flour and salt until combined.
3. Gently fold in egg whites and vanilla, continue mixing until the mixture is fully combined.
4. Drop rounds of the batter onto the baking sheet. Bake at 350° F for 15-18 minutes (depending on size) until tops of the macaroons are lightly browned.
5. Allow macaroons to cool on the pan for 2-3 minutes before moving them to a cooling rack.
6. Once cooled, keep refrigerated in an airtight container. Macaroons are best enjoyed at room temperature.

Black & White Macaroons

1. Line a pan with parchment. Can even be the same pan on which you baked the macaroons.
2. Using a double boiler (or a makeshift one using a heatproof bowl over a pot of boiling water), bring water to a rolling boil.
3. Empty back of chocolate chips into the top of double boiler and begin to temper, stirring frequently.
4. Once all the chips are melted, spoon the chocolate into a bowl for dipping.
5. Using clean fingers, gently dip half of the top of the macaroon into the chocolate. Place immediately on the parchment.
6. Repeat until all are dipped and on the parchment. Place the pan into the freezer for at least 10 minutes to allow chocolate to set. To check if they are ready, look at the chocolate; if it’s still shiny, they need more time in the cold (the chocolate should have a matte look to it).

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