Ingredients
Scale
- 3 cups shredded coconut
- ¼ cup raw honey
- 1/3 cup unsweetened applesauce
- 1/3 cup canned coconut milk
- 3 Tbsp coconut oil, melted
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 3.5 ounces dark chocolate (for dipping)
Instructions
- Preheat oven to 325. Line a baking sheet with parchment paper.
- Place the shredded coconut, honey, applesauce, milk, oil, vanilla extract and chocolate chips in a bowl and mix thoroughly.
- Take a heaping tablespoon of batter with a scoop and pack it together tightly (if it won’t pack together then refer to notes below).
- Place the cookies on the baking sheet and cook for 20-25 minutes. The bottoms should be browned and the top starting to.
- Let the macaroons cool on the baking sheet for about 10 minutes and place on a cooling rack.
- Let them cool completely before eating them. A minimum of one hour.
- Melt the dark chocolate in a bowl and dip the bottom of the macaroons.
- Place them head down and allow the chocolate to harden. Store in the refrigerator.
Notes
- Notes: You MUST pack the batter tightly or they won’t cook correctly and will probably fall apart.
- If your batter is not sticking add some more coconut oil. If that doesn’t help then add more applesauce.
- For a vegan option: Sub the honey for maple syrup