You will die over these healthier Chocolate Dipped Coconut Macaroons!! So fluffy and dense and perfectly delicious! They’re refined sugar free, low glycemic, gluten free, and paleo friendly!!
4 egg whites
1/4 teaspoon sea salt
1/4 cup butter, melted (ghee works too)
3 tablespoons agave (honey or maple syrup if you prefer)
2 cups unsweetened shredded coconut
1/2 cup 60% cacao dark chocolate chips, melted
1 tablespoon refined coconut oil
sprinkle of sea salt
Preheat oven to 350F.
Whip the egg whites until it they start to bubble.
Add the salt and melted butter.
Continue to whip until fluffy and white and peaks are firm.
Fold in the agave and shredded coconut.
Form 12 round mounds on a lined baking sheet.
Bake for 20 minutes, until golden brown.
When finished baking, set aside on a cooling rack.
Melt your chocolate in the microwave for about 1 minute and 30 seconds, stirring after the first minute.
Add the coconut oil and warm the chocolate until smooth and drizzly.
Dip the bottom of each macaroon into the bowl and place them on a piece of parchment paper.
Once they are all dipped, drizzle the melted chocolate on top of each macaroon.
Pinch a sprinkle of sea salt on top of each macaroon.
Place in fridge or freezer for about 5 minutes to allow chocolate to harden.