Chocolate Dipped Coco-nutty Macaroons

/

I was craving something sweet and this totally hit the spot.   So easy to make - aka no oven required :) and they really truly are good for you.   They're made of good fats, all the great powers of pure unsweetened cocoa powder, and for those of you who are keto, LCHF, paleo, grain-free, gluten-free or bulletproof, this recipe has you covered, and besides all that, they're delish!

Here's the Recipe - 

For the Macaroon part: 

  • 2 tablespoons coconut oil
  • 1/4 cup nuts (I used a combo of pecans and almonds, but you can use whatever you like or have on hand)
  • 1/2 teaspoon vanilla
  • 1 teaspoon stevia
  • 1/4 cup unsweetened shredded coconut

Put it all together in a food processor just until combined.  Use your hands to shape in rough balls about 1 tablespoon in size then put them in the freezer to firm them up a bit while you make the chocolate. 

Chocolate Topping

(FYI - you could just melt some good quality dark chocolate and dip them in that, but I wanted a lower sugar option, which is why I used stevia instead)

  • 3 teaspoons stevia
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons coconut oil

Put the ingredients above in the food processor (after you cleaned it from making the cookie part) and whirl.   This chocolate dipping is not very sweet, so you can always add more stevia if you feel it needs it. 

Then remove your chilled macaroons from the fridge, dip each cookie into the chocolate sauce and you can garish with a sprinkle of pink Himalayan sea salt, or a bit of coconut then put them back in the fridge to firm them up again.   Makes about 10 bite sized cookies.  Keep them stored in the fridge and take them out a couple minutes before serving so that they soften up a little before eating. 

Enjoy!

xx

Katherine