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Coconut macaroons are a classic favorite! But change them up a bit by making them chocolate drizzled coconut macaroons and they will be a hit during the holidays!
I love making cookies….all kinds of cookies! And since it’s now the holiday season my yearly baking has begun! I’ve been wanting to make these for a while and since I had a long weekend, I felt like it was the perfect time to whip up a batch of these tasty macaroons. Yum with a capital Y! These little tasty gems are gluten-free and grain-free.
You can make these cookies sugar-free by using monk fruit as your sweetener with a stevia sweetened chocolate chip for the drizzle!
I drizzle on some melted chocolate that is soy, grain, and dairy-free. This is one of my favorite brands of chocolate chips! It is relatively clean but does have sugar. If you’re looking for a sugar-free option, use these chocolate chips!
I combine the melted chocolate with a little bit of virgin coconut oil which is a huge nutritional bonus!
These macaroons are perfect for holiday entertaining, for family get-togethers, and for everyday desserts!
Chocolate Drizzled Coconut Macaroons
- 4 cups shredded coconut unsweetened
- 3/4 cup Turbinado sugar or coconut sugar or monk fruit
- 5 egg whites at room temperature
- 1/2 tsp vanilla extract
- few drops almond extract
- 1/8 tsp sea salt
- 2/3 cup chocolate chips
- 1 tsp extra virgin coconut oil
- Preheat oven to 350 degrees F.
- In a large mixing bowl mix together coconut, salt, and Turbinado sugar (or other sweetener)
- Mix together the egg whites, vanilla, and almond extract.
- Pour the egg mixture into the coconut and mix thoroughly, until all of the coconut has been moistened.
- Take large tablespoonfuls and roll them in your hand.
- Place them on a baking sheet lined with parchment paper or a silicone liner.
- Gently flatten each macaroon with your hand slightly.
- Bake at 350 for 11-14 minutes.
- Allow to cool for 5-10 minutes before transferring to wire rack to cool completely.
- In a microwave safe bowl, melt the chocolate in 20 second increments until fully melted
- Once melted, add the coconut oil and stir until completely melted.
- Drizzle over the cooled cookies.
- Place cookies in the refrigerator to allow the chocolate to harden.
- Store finished cookies in an airtight container in the refrigerator.