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Coconut macaroons are one of my favorite cookies, and topped with dark chocolate, who can resist? Whip these up for your next holiday gathering. I promise, everyone will love them!
Chocolate-Dipped Coconut Macaroons
Ingredients for Macaroons
- 1½ cups almond flour
- 3 cups shredded, unsweetened, and dried coconut
- ½ teaspoon Himalayan pink salt
- ¾ cup maple syrup
- 4 egg whites
- 1 teaspoon vanilla extract
Ingredients for Chocolate Sauce
- 2 to 3 ounces unsweetened chocolate
- 2 tablespoons maple syrup
Method
1. Preheat oven to 350°F. Combine all macaroon ingredients in a bowl and mix well. Using a small ice cream scooper, scoop ball-like rounds onto a cookie sheet.
2. Bake about 15 minutes. You can bake longer if you’d like your macaroons to be crispy. Allow to cool on pan about 10 minutes. Remove onto a rack to cool.
3. To prepare chocolate sauce: Melt chocolate over low heat. Allow to cool, then add maple syrup.
4. Dip cooled macaroons in chocolate sauce, then let set for at least 10 minutes. Enjoy!

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