Chocolate dipped coconut macaroonnssss!! I’ve always wanted to make macaroons, given my burning love for coconut :p, but I thought it’d be hard to make?? NO. It was crazy easy and delicious and so much yes. These kinda teleport you into another dimension of bliss & white lights & pillow clouds.
I know it’s largely in part by this Zuddha coconut oil I used. It is a PURE & truly raw coconut oil. Just trust me when I say this stuff is the best I’ve had. I thought like, aren’t all coconut oils the same? NUH UHHH. Once you taste it you’re like whoaaa so clean and pure!! It has no aftertaste like most brands do (those brands use rancid coconuts DDD;). You can also just physically see how white & pure it is rather than slightly brown. I really really want this pure coconut oil available to more people. I think you should check out their site, at least to learn a bit more about what’s really in the standard coconut oil you purchase >.< and get a little knowledge sessionnnn! woo knowledge.
- 1.5 cups shredded coconut
- 2 TBSP Zuddha coconut oil
- 1/4 cup baking stevia
- 1/2 teaspoon vanilla extract
- 2 egg whites
In a bowl, mix your shredded coconut, coconut oil, baking stevia, and vanilla extract. The coconut should be evenly & lightly coated with the oil. In a small bowl, whisk the egg whites until stiff and airy. Add the egg whites to the coconut mixture, and stir evenly. Spray a baking sheet with nonstick spray. Dollop heaping Tablespoons of your macaroon mixture on the baking sheet to yield a total of 10 coconut macaroons. Bake at 325 F for 18-20 mins, or until lightly browned on the tops. Let cool 10 minutes. Optional: Dip the macaroons in a creamy mixture of 1 oz melted sugar free chocolate & 1/2 TBSP Zuddha coconut oil. Enjoy!
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