AuthorgoodnesswithgPreheat oven to 300 degrees.
Line a metal baking sheet with parchment paper and set aside.
In a bowl, add coconut, macadamia nuts, almond meal, maple syrup, coconut oil, vanilla and salt. Mix to incorporate completely.
Scoop heaping tablespoon-sized balls onto your parchment lined baking sheet.
Bake for 22 minutes, until slightly golden brown.
Allow to cool completely before removing (they will firm up as they cool).
While cooling, melt chocolate chips and set aside.
After about 15 minutes, dip each macaroon in chocolate. Use the remaining chocolate to drizzle on top.
Place in the fridge for several minutes to allow the chocolate to harden.
Store in the fridge or freezer.
Enjoy!
Ingredients
Directions
Preheat oven to 300 degrees.
Line a metal baking sheet with parchment paper and set aside.
In a bowl, add coconut, macadamia nuts, almond meal, maple syrup, coconut oil, vanilla and salt. Mix to incorporate completely.
Scoop heaping tablespoon-sized balls onto your parchment lined baking sheet.
Bake for 22 minutes, until slightly golden brown.
Allow to cool completely before removing (they will firm up as they cool).
While cooling, melt chocolate chips and set aside.
After about 15 minutes, dip each macaroon in chocolate. Use the remaining chocolate to drizzle on top.
Place in the fridge for several minutes to allow the chocolate to harden.
Store in the fridge or freezer.
Enjoy!
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