Happy Wednesday ya’ll. How is everyone’s week? Mine has been busy working on the blog so you guys have healthy recipes while I finally devote some time to my nutrition thesis. I just decided my topic this week, so now I can dive back into my college years and try to remember how to write a 200 page research paper;)
I’m so excited about these delicious macaroons. They are easily my new favorite dessert (I’ve made them 3 times in 2 weeks) and they were invented on accident while trying to make a new paleo chocolate chip cookie. Such a wonderful mistake! Head on over to Heather Resler’s blog, Cook It Up Paleo for the recipe. I had the honor of guest posting for her today, and you will love looking through her fun, healthy and impressive blog!
- ½ cup coconut oil – melted
- 3 Tbsp raw honey
- 4 eggs
- 1 tsp vanilla
- 1/8 tsp salt, for cookies
- ¾ cup coconut flour
- ¼ tsp ground cinnamon
- ¾ cup unsweetened finely shredded coconut
- 1 cup chocolate chips of choice – I used Enjoy Life Minis – plus 2 Tbsp to add to the top of the macaroons before baking
- 1 tsp sea salt, for topping
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper
- In a large bowl, add the coconut oil and place in the microwave to melt
- Add the honey, eggs and vanilla and whisk to combine
- Add the coconut flour, shredded coconut, salt and cinnamon and stir to combine
- Stir in the chocolate chips
- Using a cookie scoop – mine holds 1 ½ Tbsp – scoop the dough onto the cookie sheet, leaving 1” in between each scoop
- Press 2-3 extra chocolate chips on each macaroon
- Bake for 8 minutes, then salt the hot macaroons with the sea salt
- Let the macaroons sit on the cookie sheet for about 5 minutes, then move to a cooling rack
- We love to store our macaroons in the fridge or the freezer to achieve an even chewier macaroon!
- Don’t overcook these, even if they don’t seem done! In order to achieve the macroon-like texture, 8 minutes is the longest they should be in
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