The first day of fall is just around the corner and I can hardly wait for all that comes with the season. While we won’t exactly feel the weather change right away here in Austin I can start working pumpkin into everything without feeling like I’m getting way too ahead of myself. With everything that is wonderful about October coming this way I also have the beautiful gift of a new little niece. If you know me personally, then you already know this about me but I am “that” crazy obsessed aunt – x 1000. I’ve intentionally worn matching outfits with my nephew on multiple occasions, cannot tell that little face “no” and it’s impossible for him to come over without leaving with chocolate on his face. I can’t wait to do it all over again with my sweet niece!
With a new child on the way I say that the occasion calls for new chocolate treats. Work with me here, I need all the excuses I can get to make these babies. They have that perfect macaroon texture and an incredible deep and dense chocolate flavor. Since they are overflowing with good fats you really can only eat one and be perfectly satiated but still feel like you are indulging.
Chocolate Macaroons ( gluten, dairy & refined sugar free)
- 2 cups finely shredded unsweetened coconut
- 1/2 cup of cocoa powder
- 1/4 cup of almond flour
- 3/4 cup of coconut milk, full fat
- 3 tbsp honey or maple syrup
- 1/8 tsp of sea salt
- 3 tbsp pastured butter or cacao butter (for dairy free)
- 2 tbsp cocoa powder
- 1 tbsp of honey
- Preheat your oven to 250 F. and line a baking sheet with parchment paper.
- In a large bowl, stir together the shredded coconut, cocoa powder, almond flour, and sea salt.
- In a small bowl whisk together the coconut milk and honey/maple syrup.
- Pour your wet ingredients into the dry and ingredients and stir well with a spoon until evenly mixed.
- Using an ice cream scoop, scoop batter into the scoop and place on the parchment paper – working to make sure you have a rounded top.
- Bake the macaroons for 40 minutes. Once done baking, allow to cool completely.
- While the macaroons are cooling, in a small saucepan stir together the butter, cocoa powder and honey until warm and “liquidy”.
- When the macaroons are cool you can either drizzle the glaze over the tops of the macaroons or you can dip the bottoms of them into the glaze – whichever you prefer!
recipe inspired by Colorful Eats