Chocolate Coconut Macaroons


Chocolate Dipped Macaroons

When I was little at a Christmas party, I remember a beautiful, festive little tin of macaroons that somebody had brought. I didn’t venture to try one; I had it in my head that they were for grown-ups only, since they were so pretty.

Those toasty looking little white cookies never truly showed me their wonder until a few years ago when I tried them. Oh, goodness. Chewy, sweet, coconut goodness. And chocolate…well, I think it’s a universally understood rule of life that chocolate brings anything and everything to a whole new level.

Make the chocolate yourself and double the benefits of coconut (once in the cookies themselves, and twice in the chocolate): candida-defeating, gut-healing and virus-fighting lauric acid, and medium chain fatty acids to boost your metabolism and feed your liver.



4 egg whites (from free-range chickens)
a pinch of Celtic sea salt
2 tablespoons of arrowroot powder
1/2 cup maple syrup
1 tablespoon vanilla extract
3 cups dried, unsweetened, shredded coconut

For the Chocolate
1/2 cup coconut oil
1/4 cup maple syrup
1/2 cup fair trade organic cocoa powder
a pinch of sea salt
1/2 teaspoon vanilla

Place your order for free range eggs, sea salt, arowroot, maple syrup, vanilla, coconut oil, and cocoa here or sign up to be notified when we’re taking orders.


Directions (For The Cookies)

  1. Line a baking sheet with parchment paper.
  2. Beat the egg white with the salt in a clean bowl until they form stiff peaks. Beat in the arrowroot and slowly add in syrup and vanilla, while still mixing. Fold in the coconut.
  3. Drop by serving-spoonfuls onto parchment paper, using your hand to press the mixture into the shape of the spoon.
  4. Bake at 350 degrees for ten to fifteen minutes, or until lightly browned. Use your judgement; you know what macaroons should look like. Remove them from the oven and let them cool completely before removing them from the parchment paper and moving to the next step.

Directions (For The Chocolate)

  1. Place the coconut oil into a small saucepan, and melt over low heat.
  2. Add the cocoa powder, maple syrup, pinch of salt, and vanilla, and whisk until combined.

For The Macaroon & Chocolate Marriage

Dip your macaroons into the chocolate mixture. Dip them halfway for a classy, ritzy look, or what the heck, you can coat them completely. I dunked mine twice and cooled the cookies in between the two coats, because hey, one thin little layer of chocolate doesn’t satisfy. It’s gotta be two. At least.

Place your chocolate-married macaroons back onto a parchment-lined surface, and let the chocolate firm up. Ta-da!

Beauty in your mouth.


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