Paleo Coconut Chocolate Chip Macaroons

How was your 4th of July weekend?!

Mine was amazing! I didn’t really think my husband and I would do to much, but boy was I wrong. On Saturday we kept it low key, just hit up the local farmer’s market and then did house work (our yard is now weed free). Then on Sunday, we were planning on waking up at the crack of dawn and hike, but when the alarm went off at 5:30am, my husband hit the snooze and said we should post pone the hike. When we did finally wake up, we felt awful about not taking advantage of the day by hiking, since it was a beautiful day, so we had to develop a game plan. We decided to take a trip up to Lake Placid, spend the night and conquer the mountain Monday morning.

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The day is Lake Placid was beautiful. It was a great day to just walk around a beautiful lake, shop, and have a few cocktails. If you’ve never been, I highly recommend you going! There are delicious restaurants, breweries, cute shops, and the Olympic facilities from the 1980 Winter Olympics. Plus, every where you look is a breath taking view. Lake Placid sits right in the Adirondack Mountains in Upstate NY.  If you do go, you must go to The Cottage for lunch, and try their house salad, you won’t be sorry!

Yesterday morning, we woke up and started the hike at 8am, and… well let’s save this story for later in the week. Let’s just say, it was no walk in the park.

Anyways, let’s get back to why you’re probably reading this post… Paleo Coconut Chocolate Chip recipes. As you may know, I’m constantly trying to experiment with paleo dessert recipes, and I think I nailed this one. Although coconut macaroons are gluten free anyways, they still have some processed sugar and other ingredients that don’t make them paleo. Well not anymore :). I hope you guys enjoy this recipe as much as I did!

Paleo Coconut Chocolate Chip Macaroons

  • Servings: “12”
  • Difficulty: easy
  • Print

Ingredients

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  • 2 ½ cups unsweetened shredded coconut
  • ¼ cups dairy free chocolate chips, ( I use Enjoy Life)
  • 1/3 cup raw honey
  • 1/8 cup grade “B” maple syrup
  • 2 large egg whites, beaten
  • 1 tbsp vanilla
  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees
  2. Mix together coconut, chocolate chips, honey, syrup and salt. Then add egg whites and vanilla. Mix well.
  3. Place the dough into the refrigerator for 10 minutes. (This allows the dough to tighten and allows the cookies to be less flaky)
  4. Line a baking sheet with parchment paper. Spoon out 1 tbsp size dough onto the baking sheet.
  5. Place into the oven for 15 minutes.
  6. Let cool on a cooling rack, and then place them back into the fridge for 1 hour.

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