I made these delightful little treats for my friend Abby's baby shower. They are the sin-free cure for a sweet/chocolate craving!
Chocolate Coconut Macaroons*
Makes 24 highly sweet cookies!
- 1-1/2 cups blanched almond flour
- 1/2 tsp. sea salt
- 2 cups unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 3 egg whites
- 1 cup agave nectar
Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond four, salt, coconut, and cocoa powder. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer. Blend in the agave nectar. Fold the wet ingredients into the almond flour mixture. Spoon the dough 1 tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each macaroon.
Bake for 15 to 20 minutes, until golden around the edges.* Let the cookies cool on the baking sheets for 30 minutes, then serve.
*Recipe from The Gluten-Free Almond Flour Cookbook
**since these are chocolate I couldn't tell if they were "golden around the edges" so I just baked them until the edges looked a little dry.