Ingredients
The following ingredients have 4 Servings
- 1 cup (92g) unsweetened shredded coconut
- ½ cup (131g) almond butter
- ⅓ cup (24g) raw cacao powder
- 2 tablespoons (23g) coconut oil (melted)
- 2 tablespoons (44g) raw honey (or another liquid sweetener like maple syrup)
- 1 teaspoon (5g) vanilla extract
- pinch fine himalayan salt
- ⅓ cup (69g) semisweet mini chocolate chips (or chocolate bar chopped into small pieces)
- ½ cup (100g) semisweet mini chocolate chips
Instruction
- Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it's formed so the chips don't melt.
- Using a 1 1/2 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
- Baking is optional - If you're baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you're not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.
