This gluten free, paleo macaroon recipe is sure to please and is so easy to make!
2 1/4 cup finely shredded, unsweetened coconut
3 egg whites
1/4 cup date syrup
1 tsp vanilla extract
a pinch of sea salt
Optional: 1/2 cup dark chocolate chips or chunks
Mix together egg whites, date syrup, sea salt and vanilla until thoroughly mixed. Stir in coconut. Shape dough softly into macaroon-shaped cookies as they will not change position much while baking! Bake at 375 for 10-12 minutes. Set aside to cool. While cookies are cooling, it's time to melt your chocolate! This is our favorite, fail-proof method, compliments of The Kitchn:
Place on burner a wide skillet with about one inch of water.
Put your chopped chocolate in a heatproof bowl (stainless steel or tempered glass) and set the bowl directly in the water.
Bring the water to a simmer, then turn off the flame and let the chocolate sit until it is melted.
After macaroons have cooled completely, gently dip one-half in chocolate and place onto wax paper to set.