Lila’s Amazing Chocolate covered Paleo Diet Coconut Macaroons
This recipe was adapted from one that appeared in the Chicago Tribune in April 2008. The original was done by Sarah Levy, owner of Sarah’s Pastries and Candies. My original intention when modifying this recipe was to make a low carbohydrate version, since at the time I was not doing Paleo, but was reducing carbs. First I used a combination of stevia (ugh!) and xylitol, then just xylitol. Those came out very good. But once I went Paleo, I only wanted to use honey or maple syrup as sweetener. This final version uses organic local honey to sweeten. I’ve increased other ingredients like eggs and vanilla and added salt since the original did not include it. If I do say so myself, these are superior Paleo diet coconut macaroons and simple to make.
Large batch – makes 70 – 76 cookies. I prefer to make larger batches. This way I can freeze them. For a smaller batch, halve or third the recipe.
- 7 ½ cups lightly packed, finely shredded organic raw coconut
- 11 egg whites (mine are from pastured hens and are all different sizes)
- 1 cup local, organic clover or wildflower honey (a darker honey will result in darker colored macaroons and taste slightly different)
- 6 TBSP organic vanilla
- 3/8 tsp salt
- 1 pound dark chocolate, 72%, 85%, 90%, 100%… as dark as you can handle it. I like Trader Joe’s Organic 72% Dark. I’ve also used an entire bar of TJ’s Pound Plus 72%
- Baking time: 20 – 25 minutes at 375°F (190°C)
Separate the whites from the yolks. Beat the whites lightly to break up the albumen, but don’t whip. Add the vanilla and liquefied honey and mix together.
In a large mixing bowl measure out the coconut and salt. Mix the salt into the coconut, then add the wet ingredients. Mix well, making sure there are no dry clumps of coconut.
Preheat oven to 375°F (190°C)
You will need 3 large cookie sheets greased with coconut oil or butter. Using a rounded tablespoon measure, (a 1 TBSP cookie scoop would work well for this) start to place the scoops so that there are 25 per sheet. Lightly flatten each one. Bake one sheet at a time on the middle rack of your oven. I turn the sheet around at about 12 minutes to make sure they bake evenly. Once they are baked, remove to cooling racks. Wash the cookie sheets. You will need them again.
Now comes my favorite part. Melt the chocolate in a double boiler, or, if you don’t have one, take a metal or glass heat safe bowl and melt the chocolate over boiling water.
On the clean cookie sheets, lay out wax paper, enough to cover the sheet. Place the cookies evenly apart on the sheet. Spoon the melted chocolate over each one. Be generous now. Let it run down the sides. Let the chocolate re-harden. To accelerate the process put the trays in the refrigerator or freezer.
- Add raw fermented cacao nibs on top of the melted chocolate
- Before baking add an almond, half a hazelnut or pecan to the top of the cookie. Press in lightly and bake. THEN cover in chocolate.
- Any other wild addition you can think of
Nutritional information per cookie without the chocolate (that will depend on the chocolate you choose)
- Calories – 99 each
- Carbohydrates – 8 grams
- Fat – 7 -8 grams
What I love about these macaroons is that they are simple to make and not sweet. I do not like sweet desserts and so many recipes over do the sweetener. Naturally, for these to be Paleo diet coconut macaroons, the sweetener needed to be reduced in any case. These are a huge hit when ever I make them (hence making a LARGE batch) and can disappear quickly. Try them out and let me know what you think!