Supper Club No. 12 - Double Chocolate Macaroons
The perfect treat for any chocolate lover!
Photo Credit: Bake From Scratch
Photo Credit: Bake From Scratch
Ingredients
- 3 cups unsweetened shredded coconut
- ½ cup unsweetened cocoa powder
- ½ cup honey
- ½ cup coconut milk
- ¼ tsp vanilla extract
- 1 egg white
- Pinch salt
- ½ c dark chocolate chips, melted
Instructions
- Pre heat oven to 325°.
- Place all ingredients, except eggs, in a bowl and mix well.
- Place egg whites in a bowl of a stand-up mixer or a hand mixer and beat until soft peaks.
- Gently fold egg whites and coconut mixture.
- Using an ice cream scoop, scoop out balls of dough, packing them tightly with the palm of your hand. Place the dough on a parchment-lined baking sheet, place in oven and bake for 30 mins, rotating the tray halfway. Cool on wire rack for about an hour.
- Dip the bottom of the macaroons in melted chocolate and cool one more time on the wire racks lined with parchment paper. Allow for the cookies to set for 1 hour before serving.