No-Bake, Chocolate-Dipped Macaroons

Servings: 8
Preparation Time: 1 hour

Ingredients:

• 1 cup unsweetened coconut
• 1 cup cashews
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup dark chocolate chips
• 1/2 teaspoon cayenne pepper
• 1 tablespoon coconut oil

Directions:

Combine coconut and cashews in a food processor and process until ground. Add maple syrup, vanilla, and melted coconut oil. Pulse until well combined. Press into a small pan and freeze 30 minutes.

Once firmed up, pull out of the freezer and cut into shapes. (I used hearts). In a small bowl, melt chocolate chips with cayenne and coconut oil until smooth. Dip one end of the macaroon in the chocolate and sprinkle with more coconut shreds. Keep refrigerated.

Recipe and photo submitted by Kate, Lexington, KY.

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Chocolate and Orange Coconut Macaroons

Servings: 20
Preparation Time: 10 minutes

Ingredients:

• 2 cups dried coconut, shredded or flaked
• 2/3 cup sugar
• 1/4 cup wheat flour
• 1 teaspoon orange zest
• 1/8 teaspoon salt
• 2 egg whites
• 2 tablespoons unsalted butter
• 1/4 teaspoon almond extract
• 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F.

In a large bowl, whisk together coconut, sugar, flour, zest, and salt. Stir in egg whites, butter, and almond extract. Fold in chocolate chips.

On parchment-lined baking sheets, place rounded tablespoon-sized balls of dough approximately 2 inches apart. Gently roll the balls of dough for a more uniform shape.

Bake for 20 minutes or until they are firm to the touch and lightly browned on the bottom. Let cool before serving.

Recipe and photo submitted by Dunne, Columbia, SC.

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Healthy, Simple Coconut Macaroons

Servings: 12

Ingredients:

• 6 egg whites (save the yokes to add to scrambled eggs)
• pinch salt
• 2/3 cup honey (run your honey under some hot water if it has crystallized, it needs to be liquid)
• 2 1/2 cups shredded coconut

Directions:

Preheat oven to 250 degrees F. Grease cookie sheets with coconut oil.

Beat egg whites until almost stiff peaks form. Add salt. Slowly pour in honey while whipping the eggs.

Fold in the shredded coconut with a spatula until it’s thoroughly mixed. Be gentle; you don’t want to deflate the eggs.

Using a large cookie scoop or tablespoon, scoop the mixture onto the prepared cookie sheets spacing about 1 inch apart.

Time will vary depending on how big your cookies are. These took about 50 minutes. Allow to cool briefly on the cookie sheet. Remove with a thin spatula and cool completely. They will continue to harden and dry as they cool.

Recipe and photo submitted by Cara, Billings, MT.

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