While I particularly enjoy vanilla, cinnamon, and blueberry flavors, I couldn’t help but be reminded of my childhood days while dunking these in a glass of fresh almond milk. Just in time for the holidays!
Chocolate Chip Macaroons (adapted from this recipe)
3 cups shredded unsweetened coconut (or 1 cup coconut butter)
2 additional cups shredded unsweetened coconut
3/4 cup maple syrup
1 1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
3/4 cup dark chocolate chips, or as needed
Place 3 cups of shredded unsweetened coconut into your food processor or high speed blender, scraping down sides until you have a thick coconut butter. This will take longer in a food processor, so don’t be surprised if you’re working on it for at least 5 minutes! Alternatively, you may use 1 cup of raw coconut butter.
Add rest of ingredients to the coconut butter and mix with spatula.Place spoonfuls of batter on parchment paper or silpat and bake in oven at 300F for about 20-25 minutes. Watch closely so they don’t burn! They should be a light golden brown.
**I like to make half the batch plain vanilla and/or cinnamon, and the other half chocolate chip. If you want to try this, just split the batter into two bowls and fold approximately 2/3 cup chocolate chips, or as needed, into one of the bowls. In the other bowl, you can leave plain (which is equally delicious) or add a generous serving of cinnamon for another tasty variation**
Once cooled, they will be slightly crunchy on the outside and buttery in the inside. Feel free to drizzle with melted chocolate for an extra chocolatey macaroon. Serve withe a cold glass of almond milk. Best stored in an airtight container- if there are any left overs!