This snack is responsible for the extra joy in our after lunch coffee break at Luxey!
These dark chocolate and coconut macaroons are not only perfect to go along with your coffee but as an anytime of the day snack. We are all for living a balanced life and this means that we can have sweet treats when we feel like is needed. But rather than settling for what comes in a bag, you can make your own - and much healthier - treats. By doing these macaroons you will be removing any extra sugar, salt, oil, and calories that comes in processed food but still getting heavenly coconut bites!
3 egg whites
3 ½ cups fine desiccated coconut
1 cup brown sugar
3 tbsp honey
2 tsp vanilla extract
½ tsp salt
½ tsp cinnamon
300g organic dark chocolate
Preheat the oven to 190 degrees Celsius
Beat the egg whites with a whisk until they are loose and frothy.
Stir the sugar, honey, vanilla, salt and cinnamon into the egg whites.
Add the coconut and mix. If you see any honey or egg whites pooling at the bottom of the bowl, mix in more coconut flakes until it is no longer watery. It will need to be moist enough to hold when made into a ball, but don't worry if it still feels loose, the oven will do the rest of the work.
Using your hands or a cookie dough scoop, scoop out about 1 tablespoon of the mix and create a round shape. Place each macaroon onto a baking sheet lined with baking paper.
Place the baking sheet in the oven and bake for 12-14 minutes, or until the tops are lightly golden brown. Don't worry if the macaroons still look easy to break, they will become compact when cooling down.
Leave the macaroons to cool completely.
While macaroons are cooling, melt the chocolate using a heatproof bowl over a saucepan of simmering water.
Dip each macaroon into the melted chocolate, either the bottom or the side.
Place the macaroons on a baking sheet or plate. Leave in the refrigerator for 10 minutes to let the chocolate set.