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CHOCOLATE COCONUT MACAROON COOKIES

CHOCOLATE COCONUT MACAROON COOKIES
We really love these cookies. They aren’t sweet like a traditional macaroon, but they have great flavor with a softer middle and crunchier exterior. They are more like the consistency of a cake donut hole.

Plan: (Maintenance)

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Serving information: Makes 16 cookies.

CHOCOLATE COCONUT MACAROON COOKIES

We really love these cookies. They aren’t sweet like a traditional macaroon, but they have great flavor with a softer middle and crunchier exterior. They are more like the consistency of a cake donut hole. This recipe is adapted from Ruled.me. After the cookies have cooled, they are best stored in the fridge or freezer to maintain freshness. When baking with alternative sweeteners (xylitol, erythritol – including Swerve, and powdered stevia), the products seem to dry out quickly if not refrigerated, plus the flavors seems to meld, negating the “cooling” after taste.

INGREDIENTS

  • 1 cup almond flour
  • 3 Tbs. coconut flour
  • 1/4 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/3 cup erythritol or Swerve
  • 1/3 cup unsweetened shredded coconut
  • ¼ tsp. sea salt
  • 2 large pastured eggs, room temperature (important!)
  • 1/4 cup organic virgin coconut oil, melted
  • 1 tsp. pure vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F. Mix together all dry ingredients. Add wet ingredients and mix together well. Roll into balls with hands and place on a silpat or parchment-lined baking sheet. Bake for 15 minutes – do not overbake.