CHOCOLATE AND COCONUT MACAROON COOKIES
makes about 24
3 cups shredded coconut
¼ cup raw honey (or use sugar free honey found at Walmart)
1/3 cup canned coconut milk
3 tbls coconut oil, melted
2 tsp vanilla extract
1/2 cup sugar free mini chocolate chips
3.5 ounces dark chocolate (for dipping)
Preheat oven to 325. Line a baking sheet with parchment paper.
Place the shredded coconut, honey, , milk, oil, vanilla extract and chocolate chips in a bowl and mix thoroughly.
Take a heaping tablespoon of batter with a scoop and pack it together tightly (if it won’t pack together then refer to notes below). Place the cookies on the baking sheet and cook for 20-25 minutes. The bottoms should be browned and the top starting to.
Let the macaroons cool on the baking sheet for about 10 minutes and place on a cooling rack. Let them cool completely before eating them. A minimum of one hour.
Melt the dark chocolate in a bowl and dip the bottom of the macaroons. Place them head down and allow the chocolate to harden. Store in the refrigerator.
Notes: You MUST pack the batter tightly or they won’t cook correctly and will probably fall apart.
If your batter is not sticking add some more coconut oil. If that doesn’t help then add more
4 carbs
*www.jessiskitchen.com*
makes about 24
3 cups shredded coconut
¼ cup raw honey (or use sugar free honey found at Walmart)
1/3 cup canned coconut milk
3 tbls coconut oil, melted
2 tsp vanilla extract
1/2 cup sugar free mini chocolate chips
3.5 ounces dark chocolate (for dipping)
Preheat oven to 325. Line a baking sheet with parchment paper.
Place the shredded coconut, honey, , milk, oil, vanilla extract and chocolate chips in a bowl and mix thoroughly.
Take a heaping tablespoon of batter with a scoop and pack it together tightly (if it won’t pack together then refer to notes below). Place the cookies on the baking sheet and cook for 20-25 minutes. The bottoms should be browned and the top starting to.
Let the macaroons cool on the baking sheet for about 10 minutes and place on a cooling rack. Let them cool completely before eating them. A minimum of one hour.
Melt the dark chocolate in a bowl and dip the bottom of the macaroons. Place them head down and allow the chocolate to harden. Store in the refrigerator.
Notes: You MUST pack the batter tightly or they won’t cook correctly and will probably fall apart.
If your batter is not sticking add some more coconut oil. If that doesn’t help then add more
4 carbs
*www.jessiskitchen.com*
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