Paleo coconut macaroons with dark chocolate
Makes: 55 small macaroons
½ cup organic cane sugar or coconut sugar or maple syrup
¼ cup water
¼ cup coconut milk
¼ teaspoon kosher salt
2 ½ cups unsweetened coconut
1 egg white
¼ cup dark chocolate chips
Preheat the oven to 350 degrees F.
In a pan, heat the sugar, water, coconut milk, and salt on medium heat.
Allow the mixture to come to a medium simmer and cook for 5 minutes. The mixture should look white and bubbly and be slightly less thick than maple syrup but more than than water.
Add 1½ cups of coconut to a medium mixing bowl. Stir in the warm sugar coconut water and stir the coconut.
Using a small cookie scoop or melon baller, firmly pack the scoop with the coconut mixture and place on a baking sheet lined with a silicon mat or parchment paper.
Bake for 15 minutes until the outside shell is crispy to the touch and the tips of a nice light golden brown.
Remove the sheet from the oven and allow the macaroons to cool for 30 minutes.
White the macaroons are cooling, melt the chocolate chips in the microwave for 30 seconds. Stir the chips and if needed, microwave again for 15 seconds.