Chocolate Dipped Coconut Macaroons {Paleo}

Prep Time: 30 min Cook Time: 20 min Total Time: 50 min

https://www.paleorunningmomma.com/paleo-chocolate-dipped-coconut-macaroons/

Ingredients

1 and 3/4 cups unsweetened shredded coconut

4 large egg whites

3 tbsp finely ground hazelnut or almond flour

2 tbsp tapioca flour/starch

1/4 cup pure maple syrup

1 tsp organic almond extract

1.5 cups Enjoy Life brand mini chocolate chips or preferred dairy free and soy free chocolate chips

1 tsp extra virgin coconut oil

Instructions

Step 1

For the Macaroons

Step 2

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

Step 3

In a large bowl, combine the coconut flakes, almond or hazelnut flour, egg whites, maple syrup, tapioca, and almond extract and stir to combine.

Step 4

Form into 1.5 inch balls/mounds and arrange on parchment lined baking sheet. They will be sort of wet at this point which is fine.

Step 5

Bake in the preheated oven for 15 minutes, or until the bottoms are just beginning to turn light brown (don't let them get brown)

Step 6

Remove from oven and let them cool completely.

Step 7

For the chocolate shell

Step 8

In a small saucepan over low heat, stir the coconut oil and chocolate chips together until melted, then remove from heat.

Step 9

Once the baked macaroons are completely cooled, set up a new sheet of parchment paper and get ready to dip.

Step 10

Dip each macaroon in the chocolate mixture and set down on parchment paper to cool. Once completely cooled the chocolate will form a shell and they'll be ready to serve! Store leftovers in an air tight container in the refrigerator.