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Chocolate-Dipped Coconut Macaroons

 

Lots of snow calls for lots of extras. Extra layers, extra blankets, extra movies, extra flopping, but most importantly, extra eating. Extra shoveling should be on the list, but if left to me, I'd be lying in the same position on my couch until my car thaws out in early spring (thanks Dad!). And as much as I hate being cold, and could really do without the winter season, the chance of having a snow day is a pretty great feeling. Does the excitement of not having to work or go to school ever wear off? Because if there's over a foot of snow on the ground, don't expect much from me. #RichKids of Beverly Hills just started, and I really need another show to ingrain how poor I am.

Since these kind of days involve little to no movement, I wanted to make something that wouldn't leave me feeling like a complete sloth. Macaroons are one of my all-time favorite desserts, and I've been meaning to recreate a batch with some more healthful ingredients. I had no real recipe to work off of, since I didn't want to be forced from my warm home to find a missing ingredient, so I took a chance with what I had on hand. I was a little shocked at how delicious these turned out, but just a little. How could coconut anything go wrong? I used a vanilla bean here, but if chocolate is more your thing, swap it out for some cacao powder. Lemon zest would also be delicious, as would some chai spice. You get the idea - just make them.

 

Chocolate-Dipped Coconut Macaroons

makes about 28 mini macaroons

2 cups unsweetened, shredded coconut

1/2 cup almond meal

1 vanilla bean, split and seeds scraped

1 teaspoon vanilla extract

1/2 teaspoon pink salt

1/4 cup maple syrup

1 cup shredded coconut

 

1/4 cup coconut oil, melted

1/4 cup cacao powder

1 tablespoon maple syrup

1/4 teaspoon vanilla extract

pinch of pink salt

Add the 2 cups of shredded coconut to a food processor, and blend until you're left with coconut butter - should only take a few minutes. Scrape down the sides occasionally to ensure a smooth mix. To that, add the almond meal, vanilla bean seeds, vanilla extract, salt, and maple syrup. Process until well combined. Finally, add in the last cup of shredded coconut, and pulse a few times so that you're left with some texture.

Use a mini ice cream scoop to form your macaroons, and place them on a parchment-lined cookie sheet. Store in the fridge to set while you make the chocolate.

Mix the melted coconut oil, cacao powder, maple syrup, vanilla, and salt in a small bowl until smooth. Remove the macaroons from the fridge, and one by one, dip the bottoms into the chocolate, setting back onto the parchment paper to harden. Once completed, put back in the fridge for a few minutes. Once set, I like to remove them from the fridge, and give them one more dip into the chocolate. Set them back on the parchment, and place in the fridge for one final round. Once the chocolate is hard, they are ready to eat. Store in the fridge or freezer, making sure to allow them to come to room temperature before eating.

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