If you want a sweet treat, try these Chocolate Dipped Coconut Macaroons. We promise you won’t be disappointed. Macaroons have been a popular treat for as long as anyone can remember and this healthy version will have you snacking in peace. Make a bunch to take with you to work, school, gym, anywhere you want an easy snack on hand.
We used our Cake Batter egg whites for this recipe, but if you want it extra chocolatey, try our Chocolate MuscleEgg instead! That’s for all you chocolate fiends out there. Our guess is that it would taste like eating a Mounds bar, but you’ll have to let us know. Either way, you way chocolate and you have coconut, so you can’t go wrong! This chocolate dipped coconut macaroons recipe couldn’t be easier, so there’s no reason not to try it.
Chocolate Dipped Coconut Macaroons
- 15 ounces shredded unsweetened coconut
- 1/4 cup coconut flour
- 1/2 cup Cake Batter MuscleEgg egg whites
- 2 teaspoons vanilla extract
- 3/4 cup sugar free chocolate chips
- 1 teaspoon coconut oil
Preheat the oven to 350° F and line a large baking sheet with parchment paper.
Combine shredded coconut and coconut flour in the medium sized bowl.
Add MuscleEgg and vanilla extract. Stir with a large spoon until well combined.
Scoop 1” balls and place on prepared baking sheet. Bake for 12-15 minutes until just lightly browned on top. Let cool.
Add chocolate chips and coconut oil in a small bowl. Microwave on high in 20 second increments until melted.
Dip each cookie in chocolate mixture and place on baking sheet.
Place in the fridge for 10-15 minutes to set completely.
Serving Size 1 macaroon (makes 20)
Total Carbohydrate 5g
Total Fat 8g