It's time to get Real. Pure. Natural. Real.

Chocolate Macaroons

Adapted from the Chicago Tribune “Good Eating” section, March 20, 2013

These vegan, gluten-free macaroons are chewy and moist, with a rich, chocolate flavor.

Makes about 20 macaroons

3 T NOW Organic Virgin Coconut Oil*, melted
1 cup NOW Organic Maple Syrup*
1 tsp almond extract
3 cups NOW Organic Unsweetened Shredded Coconut*
1 1/2 cups NOW Organic Cocoa Powder*
1/2 cup almond meal or ground almonds**
1/4 teaspoon sea salt
Optional: Confectioners’ sugar

*To measure solid coconut oil, estimate how much you will need and melt it in a saucepan over gentle heat.  Then measure the melted oil.

**Instead of the almond meal, you can substitute finely ground almonds in a food processor.

*NOW ingredients available at your local health food store

  1. Heat oven to 325 degrees.
  2. Place shredded coconut in sauté pan on medium low heat. Toss the shredded coconut for 2 minutes or until the coconut has toasted.
  3. In a bowl pour coconut oil, maple syrup, almond extract, toasted coconut, cocoa powder, almond meal (or ground almonds), and salt.
  4. Stir until well combined.
  5. Using 2 Tablespoons mixture per cookie, shape into mounds, packing mixture firmly.
  6. Distribute cookies onto a parchment-covered baking sheet, leaving 2 inches between them. Do not press down.
  7. Bake for 15 minutes.
  8. Let cool a few minutes and then transfer cookies to a cooling rack.
  9. When cool, dust with a little confectioners’ sugar, if desired.

Calories:  129
Total Fat:  8 g
Saturated Fat:  5 g
Cholesterol:  0 mg
Sodium:  37 mg
Carbohydrates:  14 g
Dietary Fiber:  2 g
Protein: 2 g

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
Appetizers Beverages Breads and Spreads Breakfast Chef Suzy Singh Desserts Dressings, Sauces, and Dips Entrees - Seafood Entrees - Meat Entrees - Vegan and Vegetarian Fruits and Vegetables Gluten-Free Nuts and Snacks Salads Side Dishes
Better Stevia Real Tea Living NOW Ellyndale Foods