Energizing Coconut Macaroons (Healthy, Paleo)

green coconut macaroons dipped in chocolate on parchment paper with a container of energy-boosting matchinga behind them

Energizing Coconut Macaroons (Healthy, Paleo)

Indulge a craving and boost your energy with this healthy coconut macaroons recipe! These paleo coconut macaroons are soft, dipped in chocolate, and contain a secret energizing ingredient!

Course Dessert

Cuisine American

Keyword coconut, coconut macaroons recipe, dairy-free coconut macaroons, healthy coconut macaroons, matchinga

Prep Time 10

Cook Time 30

Total Time 1 10

Servings

Calories 191kcal

Author Shelby Stover

Ingredients

1.5 cup shredded coconut
⅓ cup egg whites
¼ cup maple syrup
½ teaspoon vanilla extract
1.5 scoop matchinga powder
2 tablespoons coconut flour
2 teaspoons coconut flour
For The Chocolate
3 tablespoons coconut oil measured solid
3 tablespoons maple syrup
1 tablespoon cacao powder
2 teaspoon nut butter
2 tablespoons cacao butter

Instructions

In a medium bowl, combine the coconut, matchinga powder and coconut flour.
In a small bowl, whisk the egg whites, syrup and vanilla extract.
Pour wet into dry and mix until combined. Let sit at least five minutes on the counter (the coconut flour helps absorb the liquid).
Then, pack the mixture into an ice cream scoop tightly (otherwise the macaroons will crumble) and portion them out onto a lined baking sheet.Bake for 10 minutes, rotate the pan and bake another three minutes.
Remove from the oven and let cool on the pan for at least thirty minutes
While cooling, heat the coconut oil, cacao butter and syrup in a small pot on low heat. Once coconut oil is melted, whisk in the nut butter and cacao powder until smooth.
Line a cutting board with parchment paper and very carefully (use a fork or a spatula) place each macaroon into the chocolate sauce to coat the bottom and part of the sides.
Then, remove the macaroon and place on the parchment paper. When all of them have been dipped, place the board in the freezer to firm up the chocolate for 30 minutes.
When ready to eat, remove from the freezer and let thaw.

Video

Notes

You can grab all the ingredients you need from my Pantry Staples
The finer the shredded coconut is shredded the better the coconut macaroons hold together.
The coconut macaroons are not firm coming out of the oven. Let them sit at room temperature for at least thirty minutes for them to firm up.
This recipe was originally made with a very delicious chocolate sauce. However, it made it so there were extra ingredients. You can either use the original chocolate sauce recipe (below) which does add a blend of healthy fats or just melt ½ cup of mini chocolate chips with 1 teaspoon of coconut oil and use that.
Or, you can skip the dipping and just drizzle on some dairy-free chocolate ganache.

Nutrition