These macaroons are crunchy on the outside, chewy on the inside, footed with a perfect layer of dark chocolate, and so deliciously snackable and somewhat addicting, that portion control is paramount! They are also top of the list on our Fueled & Fit EDGE 90-Day Challenge because they are low-fat, low-carb and low-sugar! So, when you are craving something a little sweet OR needing something to take to a potluck–THIS is one of your go-to desserts or snacks!
| Prep Time | 20 Minutes |
| Cook Time | 45 Minutes |
| Servings |
Dozen
|
Ingredients
- 4 large egg whites 2/3 cup
- pinch sea salt
- 1/3 cup honey
- 12 ounces coconut, shredded unsweetened, toasted
- 12 ounces dark chocolate chips (see purchase link in notes)
Ingredients
|
Instructions
- Preheat your oven to 350 F.
- Line two baking sheets with parchment paper and evenly spread the shredded coconut over the sheets.
- Bake for approximately 15 minutes, removing and stirring every 5 minutes.
- Separate 4 egg whites into a bowl and add the pinch of salt.
- Beat the eggs on high until almost stiff peaks are formed.
- Slowly add in the heated honey about 1 tsp at a time, beating simultaneously.
- Once all the honey is added, beat the egg whites until stiff peaks are formed. {Note: stiff peaks are marked by when you shake the beaters and the peaks of egg white foam do not move or wiggle.}
- Fold in the cooled and toasted unsweetened coconut with a large spatula.
- Line the baking sheets with more parchment paper.
- Using a gallon-sized Ziploc bag, spoon the egg white/coconut mixture into the bag filling towards one corner. Cut the corner of the bag off. {Note: an actual pastry bag works, too.} Squeeze about 1 tablespoon dollops onto the baking sheet.
- Bake for 15 – 20 minutes, or until the outside is golden brown.
- Remove from the oven and let cool while you prepare the chocolate.
- Melt the chocolate chips on a double boiler. {Boil some water in a small sauce pan and place a large glass bowl on top of the pot. Add the chocolate chips to the glass bowl and stir constantly until evenly melted, then remove from the heat.}
- When the cookies are cooled, dip the bottom into chocolate and set on parchment paper.
- Set the chocolate by placing the cookies in the refrigerator. This should take about 30 minutes.
- Plate and enjoy!
Recipe Notes
Lily's Dark Chocolate Baking Chips are sweetened with Stevia and can be found at HEB, Whole Foods, etc.
