Double Chocolate Macaroons

Paleo Double Chocolate Macaroons by Against All Grain

Double Chocolate Macaroons by Against All Grain

I’m back with a crowd-pleasing recipe from Danielle Walker‘s cookbook Against All Grain. Recently, I attended a potluck at my gym. It’s a very family-oriented community, so it meant fun times and lots of food (I mean LOTS of it). I opted to contribute Double Chocolate Macaroons because..

1) They’re delicious.
2) People love ’em.
3) They’re Paleo*.

* A note on the word “Paleo”: When I say “they’re Paleo”, I don’t mean “cavemen must have eaten chocolate macaroons”, no. What I DO mean is that the food item contains nutrient-dense, whole ingredients. It’s free of refined oils (like nasty canola, hydrogenated oils, and industrial seed oils), grains, gluten, refined sugar, and anything highly processed. Although “Paleo” is a word that has been abused, overused, debated, and associated with fad dieting, I view it as just a handy word that communicates clean food in 3 easy syllables.

Now that we’re on the same page, here’s the recipe:

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Double-Chocolate Macaroons

Source: Against All Grain by Danielle Walker

Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins

Serves: 12

Ingredients

  • 3 C shredded, unsweetened coconut
  • ½ C unsweetened cocoa powder
  • ½ C honey
  • ½ C coconut milk
  • ½ teaspoon cinnamon
  • ¼ tsp pure vanilla extract
  • 1 egg white
  • pinch sea salt
  • ½ C dark chocolate chips, melted

Instructions

  1. Mix the first 6 ingredients together
  2. Add a pinch of sea salt to the egg white and beat with a mixer or by hand until peaks form
  3. Add egg white to coconut mixture by gently folding in
  4. Using an ice cream scoop or tablespoon, form balls onto parchment lined baking sheet
  5. Bake for 30 mins at 325 degrees F, rotating the tray halfway through. Cool on wire rack for 1 hour
  6. Dip the bottom of the macaroons into the melted chocolate and set at room temperature for 1 hour, or in the refrigerator for 30 minutes

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Macaroon 6Recipe Tips

I opted to make a bite sized version of these by making them 1/3 of the size. If you do this, decrease the oven  temperature and cooking time. This may vary depending on your oven, but I reduced the temperature of my oven to 310 degrees F for about 20-25 minutes. Remember to check on them by pushing down gently and rotate half way to avoid burning!

I find that making them smaller helps to retain moisture, and are a more enjoyable texture since you’re not chomping down on a ton of shredded coconut all at once. The dark chocolate to shredded coconut ratio is also higher this way. I’m no mathematician, but methinks more chocolate = more better.

Read the label, and go for the soy lecithin free chocolate (Soy = GMOs) that is at least 75% cacao. I used a combination of Enjoy Life chocolate chips and an organic fair trade dark chocolate bar. For the coconut, I also used the Let’s Do Organic brand. All of this can be found at Whole Foods or Amazon.

Lastly, if you don’t have parchment paper on hand, foil works just fine. Just be gentle.

Nutrition Tid Bits

Dark Chocolate

  • Consumed and fermented by certain bacteria in the intestines into anti-inflammatory compounds that are good for the heart (1)
  • High in polyphenols which lower blood pressure (2)
  • Protects against UV damage (3)

Coconut (4)

  • Contains lauric acid and capric acid which are both converted in the body to substances that are antiviral, antibacterial, and antiprotozoal
  • Coconut oil protects against heart disease
  • Promotes weight loss and increases the body’s metabolic rate

These macaroons are a delicious snack or dessert that are suitable for many people since they are gluten, nut, seed, and grain free. Although these are better for you than most desserts, remember that the sugar content is still high due to the honey.  So enjoy them as a treat and not as an everyday staple.

Love and light,

vm

Sources:
(1) http://www.sciencedaily.com/releases/2014/03/140318154725.htm
(2) http://www.ncbi.nlm.nih.gov/pubmed/23209885
(3) http://www.ncbi.nlm.nih.gov/pubmed/16702322
(4) Murray, M., Pizzorno, J., & Pizzorno, L. (2005).The Encyclopedia of Healing Foods. New York, NY: Atria Books

 

 

 

 

 

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