Healthy, Delicious Chocolate Macaroon recipe

Mocha Coconut Chocolate Dipped Macaroons
1 tbsp flour of choice (or protein powder)
1 tbsp cocoa powder
1 tsp instant coffee powder, such as Mt. Hagen (decaf or regular)
1 cup shredded, unsweetened coconut (not low-fat)
1/2 cup plus 2 tbsp milk of choice or canned coconut milk
3 tbsp agave or pure maple syrup
pinch stevia or 1 more tbsp agave or maple syrup
1/4 tsp pure vanilla extract
just over 1/16 tsp salt
melted chocolate chips or healthy chocolate sauce, for dipping





Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a melon baller, but a spoon or ice-cream scoop will also work. Cook at 360 F for 14-16 minutes. (You might be able to “bake” the cookies in the microwave, but I have not tried this.) Let cool before removing from tray. Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and refrigerate or freeze to set. Makes 12-22 cookies, depending on the size cookie scoop you use.

Healthy chocolate sauce
4 tablespoons (60g) virgin coconut oil
1/2 cup plus 1 tablespoon (52g) cocoa powder. (For a sauce, decrease to 1/4 cup)
1/4 cup agave OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the vanilla drops (or agave) and stir. Add the cocoa, then add 3 tablespoons water only if you used vanilla drops. Stir until it becomes the desired consistency.


Recipe courtesy of chocolatecoveredkatie.com