SIMPLE, DELICIOUS, AND PRETTY
I love easy desserts, especially those that pretty enough to serve when I am entertaining.
These coconut macaroons are a snap to put together and are so tasty, try not to eat them all before your guest come over!
There are some add-ins you can incorporate, or you can keep it simple. The choice is yours!
Some of my favorite individual add-ins are:
-
1/4 cup chopped salted almonds
-
1/4 cup cacao nibs
-
1/4 cup mini chocolate chips
-
1/4 cup dried chopped cranberries
-
1/4 cup dried chopped cherries
-
1/2 tsp of powdered cardamom
-
add a 1/2 tsp of almond extract
-
1/2 tsp of cinnamon + 1/2 tsp of vanilla extract
For the chocolate you are using to dip the macaroons in, you can use this recipe or sometimes if I don’t have the ingredients on hand, I simply melt about 1/2 a bar of 78% Lindt chocolate with 2 tsp of coconut oil and use this.
Chocolate Dipped Coconut Macaroons
A delicious and simple recipe that tastes just as pretty as it looks!
INGREDIENTS
- 2.5 cups shredded coconut
- 2-3 tbsp raw honey
- 3 egg whites, whisked till slightly frothy
- see notes for additional optional add-ins
- Follow the recipe here
- or use 1/2 a bar of dark chocolate (I use 78%) + 2tsp coconut oil melted together
INSTRUCTIONS
- Preheat oven to 180C / 350F
- Stir together the coconut, honey, and egg whites till well combined.
- On a lined baking sheet, use a cookie scooper to scoop 12-16 macaroons
- Bake for a total of 15-20 minutes, rotating the pan mid-bake.
- dip each macaroon in your chocolate and refrigerate for 30 minutes chocolate side up.
- Once dry, flip over and drizzle with more chocolate.
NOTES:
Some of my favorite individual add-ins are:
1/4 cup chopped salted almonds
1/4 cup cacao nibs
1/4 cup mini chocolate chips
1/4 cup dried chopped cranberries
1/4 cup dried chopped cherries
1/2 tsp of powdered cardamom
add a 1/2 tsp of almond extract
1/2 tsp of cinnamon + 1/2 tsp of vanilla extract
