I rarely buy desserts when I’m out and about, but when I see chocolate-dipped coconut macaroons, I need them. Neeeeeed them. Do not pass go, do not collect your things or walk away, just get your wallet out and pay for the damn macaroon. I’ve come to embrace my weakness…because embracing it means I get more macaroons.
I love that most restaurants sell HUGE macaroons, because you can eat the whole thing and truthfully say, “I’m just eating one cookie!” (side note: this same logic also works for a large glass of wine). However, when I make macaroons at home I try to be much more responsible. Take this recipe, for instance, where the macaroons are not only a normal cookie size, but they’re also gluten AND refined-sugar free! What?! I know.
Part of my inspiration for these little bites of heaven came from the honey in our pantry; I geek out at any opportunity to use our super flavorful clover honey from the Beast’s family farm in Wisconsin. No matter where your honey comes from, using a combination of honey and applesauce instead of white sugar keeps the inside of the macaroons chewy, soft, and without even the slightest hint of dryness. The chocolate coating is daaaark, silky smooth, ever-so-slightly bitter, and absolutely perfect.
Chocolate Dipped Coconut Macaroons (Gluten-Free and Refined-Sugar Free)
Makes 9 cookies (easily doubled, tripled, etc.)
- 1 1/2 cups unsweetened flaked coconut
- 2 tablespoons gluten-free old-fashioned oats, blended into flour
- 2 teaspoons vanilla, divided
- 1/8 teaspoon kosher salt
- 2 egg whites
- 2 tablespoons natural unsweetened applesauce
- 3 1/2 tablespoons honey, divided (may be adjusted for desired sweetness level)
- 1/4 cup coconut oil, measured solid
- 1/4 cup cocoa powder
- Preheat the oven to 325 degrees.
- Pulse the oats in a food processor to make a flour. Add the coconut and salt and pulse again until fine.
- Add the oat and coconut mixture to a bowl, then mix in 1 teaspoon vanilla, egg whites, applesauce, and 1 1/2 tablespoons honey.
- Use a heaping tablespoon to scoop the dough, and form into a ball with your hands. Make 9 balls total, and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes, until the tops just begin to brown. Cool completely on a cooling rack.
- To make the chocolate, melt the coconut oil in a small saucepan, whisking constantly. Once it’s just melted, remove from heat, then whisk in the cocoa powder, remaining vanilla and remaining honey. Taste and adjust the honey level to your liking. Pour into a shallow bowl.
- Dip each macaroon halfway into the chocolate, and let the chocolate set on a cooling rack for a few minutes.
Warning: you NEED to double, triple, or quadruple this recipe. 24 hours later, almost all of my macaroons were gone. Not only can I physically not stay away from them, but the Beast loved them, and even my mother, who always suspects that I put “weird” stuff in food, and hates baked goods without “real” (aka white) sugar, devoured the one I brought to her. Who even needs white sugar and gluten? Not me, and not even my mom, as long as we have macaroons.