Dark Chocolate Drizzled Coconut Macaroons

Grain Free. Vegan. Paleo. Low Carb. Low Sugar. Super Good.

Macaroons may seem like they would be tough to make, but it only takes six simple ingredients and little bit of time to make these delectable and beautiful treats. Each bite is slightly crunchy on the outside and soft and moist on the inside. YUM...writing this blog is making me want to eat another one.

Instead of using sweetened condensed milk like most macaroon recipes do, we substituted a can of full fat coconut milk and some honey that we boiled down to make a thicker, sweeter milk. It is similar enough to sweetened, condensed milk but with healthier fat and a cleaner sugar choice...and it really pulls these treats together nicely!

If you are on a low or little to no sugar diet like I am, these beauties fit the bill. They are under 5 grams of sugar and 8 grams of total carbs per serving, making them a great low carb dessert for your holiday, special occasion or for when a sweet tooth strikes. A must try for anyone wanting a simple, elegant dessert that is light on sugar and carbs.

If you like this dessert and want more recipes like these, check out my Anti-Inflammatory Diet Holiday Cookbook, with 24 more additional recipes that are low sugar, paleo, mostly grain free, dairy free, gluten free, and soy free. 
  
Dark Chocolate Drizzled Coconut Macaroons (PRINT RECIPE)
Makes about 18 macaroons

Ingredients:
1 (14-ounce) can full fat coconut milk 
¼ cup raw honey or agave
2 cups unsweetened shredded coconut
½ teaspoon vanilla extract
Pinch of salt
1 (3-ounce) dark chocolate bar

Directions:

1. Heat a small saucepan over medium-high heat, then pour in the coconut milk and bring to a boil, takes about 5 minutes. You will want to watch this pot closely as the coconut milk easily boils over. Whisk regularly during the heating time to prevent burning and boil over.
2. Reduce heat and bring coconut milk to a simmer, then add the honey or agave and whisk until completely dissolved.
3. Allow to simmer slowly for 30-45 minutes or until the liquid is reduced by half. 
4. Remove from the heat and allow to cool completely (About 20-30 minutes).
5. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
6. Combine shredded coconut, vanilla, salt, and cooled sweetened condensed coconut milk (you should have about 1 cup of milk*) in a large bowl and mix well to combine. 
7. Drop batter by rounded tablespoons  onto the lined baking sheet, mold gently if needed, and bake for 20 minutes or until macaroons are lightly browned.
8. Allow to cool completely on a wire rack.
9. Melt chocolate and then one at a time, dip the bottoms of the cooled macaroons into about an 1/8 th inch of chocolate and then place back on the parchment paper for the chocolate to harden. You can also drizzle remaining chocolate over top the macaroons if you’d like to.
10. Store in an airtight container in the fridge for up to 7 days. 
11. Eat and share!

Enjoy friends!
~Billie & Jennifer