Easy Chocolate Macaroons

4 from 5 votes

These adorable and easy 21 Day Fix Easy Chocolate Macaroons are such a favorite in our house, and yet they are gluten-free, dairy-free, grain-free, egg-free, refined sugar free, and nut free! A safe and delicious recipe for all!

Prep Time10

Cook Time7

Total Time47

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 155kcal

Author: Nancylynn

Ingredients

1 1/2 cups Bob's Red Mills Unsweetened Shredded Coconut
1 tablespoon Bob's Red Mills Organic Coconut Flour
1/8 teaspoon sea salt
2 tablespoons coconut oil melted
2 tablespoons honey
1 teaspoon vanilla extract

For the chocolate layer

3 tablespoons maple syrup you can sub honey, but I definitely prefer the syrup
3 tablespoons coconut oil
2 1/4 tablespoons cacao or cocoa powder

Instructions

Preheat oven to 350 degrees.
In a food processor, combine shredded coconut and coconut flour.
Pulse in salt, coconut oil, honey, and vanilla until a dough forms.
Grab a silicon mold and portion about 1 1/2 tablespoons of dough into each opening. Press down with your fingers or a small spoon to smooth out cookies.**If you don't have silicone mold, you could always use lined muffin tins.
Bake for 7 minutes.
While cookies are baking, melt coconut oil over low heat. Remove from heat and whisk in maple syrup, then slowly whisk in the cacao powder until smooth. Taste and adjust for sweetness or a deeper chocolate flavor. Chocolate shouldn't be too runny - if necessary, add a little more cacao powder to thicken it up.
When cookies are done, use a teaspoon to drizzle on the chocolate layer. Place cookie tray in the freezer for 30 minutes to chill.
Once cookies are set, carefully remove them from the silicone mold and enjoy!
Store in the refrigerator.

Notes

Makes 12 cookies

21 Day Fix: 1 cookie = 1 ORANGE, 1 TSP; 3 cookies = 1 YELLOW treat swap

WW: 11 points (per cookie) [Calculated using maple syrup]

Nutrition