Whoever came up with the combination of coconut and chocolate was a genius. Whoever came up with the macaroon recipe is also a genius. This version of macaroons is so fast it is almost unbelievable, and they are a guilt-free treat to share with the whole family.
Italian Beginnings
What I didn't know about macaroons is that the word has Italian roots, stemming from the word maccherone meaning "paste." This is referring to the paste that the cookies are made from. The French version is the macaron, which has an almond base.
This version is made from coconut. I'm especially thankful for this because I'm currently allergic to almonds but have no issues with coconut. I say currently because I was previously allergic to eggs and many other things, but have successfully healed those allergies and now consume eggs in abundance!
Allergy-Friendly and Low in Sugar
Many struggle with grains so this recipe is grain-free. If you have an egg allergy, however, you could try making the 'egg' with psyllium husk. I've not tried it in this recipe, however I've used psyllium husk in other recipes when I was allergic to eggs with good results, so it could be worth a try.
Many versions of this recipe call for sweetened coconut flakes. This is totally unnecessary. You can add some healthy sweetener of your choice and it will be sufficient to bring out the flavor of the coconut without making it too rich and overly sweet. I used raw honey, as that is our current sweetener of choice due to our GAPS diet, but you could certainly use maple syrup, coconut sugar, or monk fruit sugar with similar results.
Healthy Coconut Macaroons (GAPS adaptable)
The cookie
2 tbs raw honey
2 cups of unsweetened coconut flakes
1/2 tsp vanilla
3 egg whites
Pinch of sea salt
Chocolate Drizzle
1 dark chocolate bar
1 tsp of coconut oil (if needed to thin out the sauce)
Chocolate Drizzle (GAPS version)
1 tbs coconut oil
2 tbs unsweetened cacao powder
Add a bit of honey, if desired
Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit. Whip the egg whites, honey, salt, and vanilla until frothy peaks have been reached. Add the coconut flakes and mix together. Use a spoon or ice cream scoop to form small mounds and place them on a baking sheet. Bake for 5-10 minutes till golden brown. Remove and wait until completely cool. For the sauce, heat the chocolate in a double boiler and then drizzle over the completely cooled macaroons.
For the GAPS sauce, heat the coconut oil and cacao powder and let cool for a bit before drizzling over the completely cooled macaroons. This will give you the right consistency, otherwise the sauce will be too runny.
I was so surprised how quickly these cookies were made. Simple, fast, healthy, and delicious. Can you really ask for more?!
If you try this recipe, please let me know how it turns out! I'd love to see it. Feel free to tag me at @consciouslivingtoday on Instagram or on Facebook if you happen to give it a go.