Mmmm who doesn’t love the beautiful combination of coconut and chocolate! Well these macaroons are up there with a few of my favourite gluten free treats.
Chocolate Dipped Coconut Macaroons – Gluten free and sugar free!
Makes 9 macaroons (easily doubled, tripled, etc.)
1 1/2 cups unsweetened flaked coconut
2 tablespoons gluten-free old-fashioned oats, blended into flour
2 teaspoons vanilla, divided
1/8 teaspoon salt
2 egg whites
2 tablespoons natural unsweetened applesauce
3 1/2 tablespoons honey, divided (may be adjusted for desired sweetness level) (This can be substituted for rice malt syrup if wanting to do the anti-candida protocol).
1/4 cup coconut oil, measured solid
1/4 cup cocoa powder
Preheat the oven to 325 degrees.
Pulse the oats in a food processor to make a flour. Add the coconut and salt and pulse again until fine.
Add the oat and coconut mixture to a bowl, then mix in 1 teaspoon vanilla, egg whites, applesauce, and 1 1/2 tablespoons honey.
Use a heaping tablespoon to scoop the dough, and form into a ball with your hands. Make 9 balls total, and place on a parchment-lined baking sheet.
Bake for 20-25 minutes, until the tops just begin to brown. Cool completely on a cooling rack.
To make the chocolate, melt the coconut oil in a small saucepan, whisking constantly. Once it’s just melted, remove from heat, then whisk in the cocoa powder, remaining vanilla and remaining honey. Taste and adjust the honey level to your liking. Pour into a shallow bowl.
Dip each macaroon halfway into the chocolate, and let the chocolate set on a cooling rack for a few minutes.