Good Morning, everyone. Today, Allison from The Sprouting Seed is sharing an awesome guest post with us. If you haven’t been by her site, go on and check it out. Lots of creative, delicious recipes and beautiful food photography……
These Chocolate-Dipped Macaroons are my new favorite treat! They are bite-sized, delicious morsels full of coconut, chocolate, and grain-free goodness.
I always like to make them when I have leftover egg whites after using the yolks to make my homemade mayonnaise. Honoring the old saying, “waste not, want not”, I feel it imperative that I do something delicious with them 🙂 . Enter Chocolate-Dipped Coconut Macaroons. Macaroons are the perfect way to not let egg whites go to waste!
Coconut macaroons are super easy to make and take very few ingredients. They are one of my all-time favorite desserts (besides my raw chocolate cranberry truffles) and are naturally grain-free. Their small size makes for a perfect
portion of sweet to brighten your day.
- Preheat oven to 325 F and line a cookie sheet with parchment paper.
- In a large bowl, whisk together egg whites, honey, sea salt and vanilla. Once combined, add in shredded coconut and mix with your hands until well combined. When mixing sticky ingredients with your hands, it helps to wet your hands with cold water. The ingredients will stick less!
- Make little mounds (about 2 tsp.) and place them on the parchment-lined cookie sheet.
- Bake in the oven until the edges of the cookie are golden (for about 10-15 minutes). Let cool on a wire rack (but don't get rid of your parchment-lined cookie sheet!! You will still need it).
- Meanwhile, melt the chocolate chips. Once the macaroons are cooled, take a single macaroon and dip the bottom of it in the melted chocolate. Place the macaroon back on the parchment-lined cookie sheet, chocolate-side down. Once the chocolate cools, you can easily remove it from the parchment paper.
- Repeat this for every macaroon.
Allison Jordan blogs at The Sprouting Seed. She’s a nutritionist with a B.S. in Nutritional Science and a full-time mom. Allison got her start as a nutritionist and breastfeeding counselor at WIC. This was before she moved half way across the world to live in Central Europe, where she learned about real food, vibrant health, and traditional methods of preparation. Allison has found a way to make friends with little old ladies around the world and loves to share their time-tested secrets of life.