Almond Joy Macaroons

By Jordan Pavia


Macaroons: 

1 1/2 cups almond or coconut flour

3 cups shredded, unsweetened coconut flakes

1/2 cup slivered, unsalted almonds

1/2 teaspoon salt (I like Himalayan pink salt)

3/4 cup maple syrup

4 egg whites (or 3/4 cup + 1 tbsp of liquid egg whites)

2 tablespoons melted coconut oil

1 teaspoon vanilla extract


Chocolate Coating:

2/3 cup semisweet chocolate chips

1 tablespoon melted coconut oil


1. Preheat the oven to 350 degrees F.


2. Combine all macaroon ingredients in a bowl and mix well.  Using a small ice cream scooper (or your own two hands!), scoop batter and form balls to place onto a cookie sheet.  


3. Bake about 10-12 minutes or until edges are a crispy, golden brown.  Set aside to cool.


4. When macaroons are almost fully cooled, prepare the chocolate sauce: melt coconut oil first in the microwave, then place chocolate chips in same bowl.  Temper the chocolate (or melt in the microwave in 30 second increments) until smooth and creamy.  


5. Once completely cooled, dip bottom of macaroons in chocolate sauce and drizzle remaining sauce over the tops.  Let them set at room temperature for at least 10 minutes or place in the fridge to allow chocolate to harden.  Enjoy! 

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