Dark Chocolate Drizzled Coconut Macaroons
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • 2 egg whites
  • 2 tablespoons raw honey
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla
  • 2 cups shredded coconut
  • 6 ounces organic dark chocolate
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 325 ℉. Line a baking sheet with parchment paper.
  2. Whisk egg whites, honey and salt together in a mixing bowl until frothy. Add lemon zest and vanilla and stir.
  3. Finally, add coconut and stir until well combined.
  4. For each cookie, press mixture into a tablespoon with your thumb (the honey and egg will hold the shredded coconut together). Place each spoonful onto the baking sheet. Bake until golden, about 20 minutes.
  5. While the cookies cool, break up chocolate into small pieces and melt with the butter. The best way to do this is in a double boiler over simmering hot water. If you do not have a double boiler you may melt the chocolate and butter in a small heavy saucepan over a very low flame to avoid scorching, stirring constantly. Remove from the heat and stir until smooth. Place cookies on a wire rack over parchment paper. Drizzle chocolate from a spoon over the edges and tops of cookies going beyond each cookie is o.k. allowing excess to land on the wax paper below.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/03/dark-chocolate-drizzled-coconut-macaroons/