Chocolate Macaroons

Servings

Makes about 20 macaroons

These vegan, gluten-free macaroons are chewy and moist with a rich, chocolate flavor. Adapted from the Chicago Tribune “Good Eating” section, March 20, 2013.

Ingredients

3 cups Coconut, Organic, Unsweetened & Shredded

3 tablespoons Virgin Coconut Oil in Glass Jar, Organic

1 cup Maple Syrup, Organic Grade A Amber Color

1 teaspoon almond extract

1 1/2 cups Cocoa Powder, Organic

1/2 cup Almond Flour, Raw

1/4 teaspoon sea salt

Optional confectioners’ sugar

Directions

Preheat oven to 325°F.
Place shredded coconut in sauté pan on medium low heat. Toss the shredded coconut for 2 minutes or until the coconut has toasted.
In a bowl pour coconut oil, maple syrup, almond extract, toasted coconut, cocoa powder, almond flour, and salt.
Stir until well combined.
Using 2 tablespoon mixture per cookie, shape into mounds, packing mixture firmly.
Distribute cookies onto a parchment-covered baking sheet, leaving 2 inches between them. Do not press down.
Bake for 15 minutes.
Let cool a few minutes and then transfer cookies to a cooling rack.
When cool, dust with a little confectioners’ sugar, if desired.