Chocolate Dipped Coconut Macaroons
Remember the 80/20 rule? We all deserve a treat sometimes, but you can still pack in some great nutrition with these indulgent macaroons. Polyphenolics isolated from virgin coconut oil inhibit adjuvant-induced arthritis through antioxidant and anti-inflammatory action. Dark chocolate is high in antioxidants, may help lower blood pressure and supports HDL growth, although it is still highly calorific, so enjoy in moderation!
This mixture makes 10-12 macaroons.
- 2 ½ cups unsweetened shredded coconut (if you buy flaked, make sure you blend to shredded to keep accurate measurements);
- 1 large egg white;
- Pinch and a half of sea salt;
- 1/3 cup coconut milk;
- 1 Tbsp local honey;
- ½ tsp vanilla extract;
- 4 oz dark chocolate (70-85% dark for anti-oxidant benefits).
- Preheat your oven to 350 F (180 C).
- Line a baking sheet with parchment paper. Place the shredded coconut in a medium bowl and set aside.
- Using a blender or mixer, beat the egg white with the pinch of sea salt for a couple of minutes, until soft peaks begin to form.
- Add the coconut milk, honey and vanilla extract and continue to beat until they are well mixed in.
- Fold the beaten egg white mixture into the shredded coconut and mix until they are combined.
- Pack together tightly, using your fingers. Shape the dough into round balls and place on the baking sheet.
- Pop the balls into the preheated oven and bake for 15-20 minutes, until the tops begin to brown.
- Remove and allow to cool for one hour.
- Melt the dark chocolate and begin to dip the bottoms of the macaroons.
- Allow the macaroons to cool upside down so that the chocolate can dry.