Prep It Ahead: Make the dough through Step 2 up to 1 month in advance. Wrap well and freeze; thaw fully in the refrigerator before proceeding. Alternatively, make and refrigerate the dough 3 to 4 days before baking. Bake up to 1 day before the seder; cover in an airtight container.
Superfood Macaroons: Coconuts are rich in lauric acid, a type of medium-chain saturated fatty acid that is quickly metabolized into energy and is less likely to be stored as fat. Coconuts also provide a wealth of minerals such as manganese, which play an important role in protecting your body from free radical damage, and dietary fiber to keep you full and satiated for longer.
- Prep Time
- 30 macaroonsServings
2½ cups unsweetened shredded coconut
1 cup maple sugar or organic evaporated cane juice (aka organic sugar)
4 large egg whites
¼ cup almond meal or flour
1 tbsp raw honey or pure maple syrup
½ tsp sea salt
½ tsp pure vanilla extract
¼ cup mini dark chocolate chips (Note: To keep the meal dairy-free, opt for dairy-free, or pareve, chocolate.)
1. In a large skillet, combine coconut, maple sugar, egg whites, almond meal, honey and salt. Heat on medium-low, stirring constantly. When mixture just begins to stick to bottom of the pan and is almost about to scorch, remove from heat and stir in vanilla.
2. Transfer to a bowl and cool to room temperature. Stir in chocolate chips.
3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Using a small ice cream scoop, form dough into little mounds and space them evenly onto prepared sheets.
4. Bake for 18 to 20 minutes or until golden brown. Transfer to a cooling rack to cool completely.
- Serving Size: 1 macaroon
- Calories: 54
- Carbohydrate Content: 10 g
- Fat Content: 2 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 41 mg
- Sugar Content: 5 g