While we all know that macarons came from France, it’s similarly-named sister cookie, the macaroon, originated in Italy in the 8th or 9th century (!) before being brought to France in the 1500s. While I had no idea macaroons had been around for well over a thousand years, I’m not surprised by their staying power. Macaroons are the perfect cookie when you need something small yet satisfying.
I can’t get enough of the slightly crunchy exterior that’s filled with sweet soft coconut.
The only thing that could make it any better?
Chocolate, of course!
My recipe for Chocolate Dipped Coconut Macaroons is so surprisingly easy to make you might wonder why you hadn’t attempted them before!
Servings: 12 macaroons
Equipment
- Food Processor
- Cookie Sheet
- Double boiler
Ingredients
- 3 cups shredded unsweetened coconut flakes
- 1 tsp vanilla extract
- 3 Tbsp coconut oil
- 2 Tbsp maple syrup or stevia
- ¼ cup cacao butter
- ¼ raw cacao
- 2 Tbsp raw honey or stevia to taste
- ¼ tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Place all macaroon ingredients in food processor or blender and mix until combined.
- Line cookie sheet with parchment paper and roll mixture into about 1.5 Tbsp balls.
- Bake for approximately 6-8 minutes until lightly browned.
- Cool in refrigerator.
- While cooling, melt cacao butter in a bowl of a double boiler.
- Remove from heat and whisk in cacao powder, raw honey, and extract until thickened.
- Remove cooled cookies from refrigerator and dip in chocolate mixture one at a time. Place back in fridge to cool.
Tried this recipe?Let us know how it was!
