Clean Coconut Macaroons with Chocolate Chips - Clean Eating Magazine

Clean Coconut Macaroons with Chocolate Chips - Clean Eating Magazine

Prep Time Prep: 15m Total Time Total: 35m

Yield: 30 macaroons

www.cleaneatingmag.com

Clean Desserts

  • 2½ cups unsweetened shredded coconut
  • 1 cup maple sugar or organic evaporated cane juice (aka organic sugar)
  • 4 large egg whites
  • ¼ cup almond meal or flour
  • 1 tbsp raw honey or pure maple syrup
  • ½ tsp sea salt
  • ½ tsp pure vanilla extract
  • ¼ cup mini dark chocolate chips (Note: To keep the meal dairy-free, opt for dairy-free, or pareve, chocolate.)
  1. 1. In a large skillet, combine coconut, maple sugar, egg whites, almond meal, honey and salt. Heat on medium-low, stirring constantly. When mixture just begins to stick to bottom of the pan and is almost about to scorch, remove from heat and stir in vanilla.
  2. 2. Transfer to a bowl and cool to room temperature. Stir in chocolate chips.
  3. 3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Using a small ice cream scoop, form dough into little mounds and space them evenly onto prepared sheets.
  4. 4. Bake for 18 to 20 minutes or until golden brown. Transfer to a cooling rack to cool completely.

Ingredients

  • 2½ cups unsweetened shredded coconut
  • 1 cup maple sugar or organic evaporated cane juice (aka organic sugar)
  • 4 large egg whites
  • ¼ cup almond meal or flour
  • 1 tbsp raw honey or pure maple syrup
  • ½ tsp sea salt
  • ½ tsp pure vanilla extract
  • ¼ cup mini dark chocolate chips (Note: To keep the meal dairy-free, opt for dairy-free, or pareve, chocolate.)

Instructions

  1. 1. In a large skillet, combine coconut, maple sugar, egg whites, almond meal, honey and salt. Heat on medium-low, stirring constantly. When mixture just begins to stick to bottom of the pan and is almost about to scorch, remove from heat and stir in vanilla.
  2. 2. Transfer to a bowl and cool to room temperature. Stir in chocolate chips.
  3. 3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Using a small ice cream scoop, form dough into little mounds and space them evenly onto prepared sheets.
  4. 4. Bake for 18 to 20 minutes or until golden brown. Transfer to a cooling rack to cool completely.