CHOCOLATE DIPPED COCONUT MACAROONS (refined sugar free, gluten free, dairy free, paleo, low fodmap)

A simple, low-sugar, option for the classic coconut macaroon!

You can, of course, keep it extra simple and skip the chocolate.

Ingredients (makes 10 macaroons)

• 1 cup unsweetened coconut, shredded

• 2 tablespoons 100% maple syrup

• 1 teaspoon pure vanilla

• 2 egg whites

• 1/4 teaspoon sea salt

• 1/2 cup melted chocolate (I use paleo chocolate from Hu Kitchen)

Instructions

1. Preheat oven to 350F and prepare a baking sheet with parchment aper.

2. In a medium bowl, combine coconut, maple syrup, vanilla.

3. In a large bowl, whisk egg whites and sea salt until soft peaks form.

4. Fold egg whites into coconut mixture.

5. Form mixture in balls (I pack a tablespoon) and drop onto parchment paper.

6. Bake for 15-20 minutes or until coconut is a little toasted. Use a spatula to check the bottoms. Allow to cool.

7. Dip the bottom of each macaroon in chocolate and then rotate slightly to allow any dripping to occur. Place back on baking sheet and drizzle chocolate on top. Allow chocolate to harden (can place in refrigerator to speed this up).

8. Store in a cool place (or fridge) in an airtight container for 3-4 days.

Eat + enjoy! ❤︎ Emily

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