Chocolate Chip Macaroons (Gluten Free, Paleo + Vegan)

You can never have too many dessert recipes, so give Chocolate Chip Macaroons (Gluten Free, Paleo + Vegan) a try. One serving contains 106 calories, 2g of protein, and 9g of fat. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 16 and costs 34 cents per serving. This recipe from Bakerita has 86 fans. If you have dark chocolate chips, coconut, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 39%, this dish is rather bad. Similar recipes are Double Chocolate Macaroons (Gluten Free, Paleo + Vegan), No-Bake Chocolate Dipped Banana Macaroons (Gluten Free, Paleo + Vegan), and Chocolate-Dipped Vanilla Bean Macaroons (Gluten Free, Paleo + Vegan).

Servings: 16

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

½ cup (128g) creamy almond butter

1 cup + 2 tablespoons (90g) unsweetened shredded coconut

2 tablespoons (26g) coconut oil

¼ cup mini dark chocolate chips

¼ teaspoon kosher salt

2 tablespoons maple syrup

1 teaspoon vanilla

Equipment:

baking paper

baking sheet

mixing bowl

oven

frying pan

Cooking instruction summary:

Preheat the oven to 275F and line a baking sheet with parchment paper.In a mixing bowl, combine all ingredients and stir until completely combined. The mixture should hold together in balls, but not be too crumbly.Using a cookie scoop or your hand, form tablespoon-sized balls and bake for 15 minutes. Rotate the pan and bake for another 7-10 minutes or until the macaroons are light golden brown. Let cool completely before removing from the tray. Store leftovers at room temperature in a sealed ziplock bag.

 

Step by step:


1. Preheat the oven to 275F and line a baking sheet with parchment paper.In a mixing bowl, combine all ingredients and stir until completely combined. The mixture should hold together in balls, but not be too crumbly.Using a cookie scoop or your hand, form tablespoon-sized balls and bake for 15 minutes. Rotate the pan and bake for another 7-10 minutes or until the macaroons are light golden brown.

2. Let cool completely before removing from the tray. Store leftovers at room temperature in a sealed ziplock bag.


Nutrition Information:

Quickview
105k Calories
2g Protein
8g Total Fat
5g Carbs
3% Health Score
Limit These
Calories
105k
5%

Fat
8g
14%

  Saturated Fat
4g
26%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
0.03mg
0%

Sodium
41mg
2%

Get Enough Of These
Protein
2g
4%

Manganese
0.32mg
16%

Vitamin E
2mg
13%

Vitamin B2
0.11mg
7%

Magnesium
25mg
6%

Fiber
1g
6%

Copper
0.1mg
5%

Phosphorus
50mg
5%

Calcium
39mg
4%

Potassium
103mg
3%

Zinc
0.44mg
3%

Iron
0.46mg
3%

Vitamin B3
0.32mg
2%

Folate
6µg
2%

Selenium
0.91µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Vegetable Swiss Casserole
Garden Veggie Marinara Sauce
Mango Slaw
pumpkin hummus quesadillas
The Attention Cocktail from The Hawthorne
Breakfast Pita
Cranberry chia grilled cheese sandwich
Slow Cooker BBQ Country Style Ribs
Harissa Chickpeas With Fried Eggs
No-Bake Cheesecake with Nectarines and Blueberries
Food Trivia

Lettuce is a member of the sunflower family.

Food Joke

Did you hear about the new shark food restaurant called Jaws? It costs an arm and a leg to eat there!

Popular Recipes
Sweet and Salty Marshmallow Chocolate Chip Cookies {With Coconut Oil}

The Housewife in Training Files

Minted Pea & Spinach Soup

Foodista

Gnocchi, Sausage and Spinach Soup

Can't Stay out of the Kitchen

Mile End's Tsimis

Serious Eats

Cod with tomatoes, olives and polenta

Foodista