Dark Chocolate–Dipped Macaroons

A favorite for chocolate lovers, dark chocolate is both tasty and has a low glycemic value.

Serves: 20Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Serves: 20

Ingredients

  • 6 egg whites
  • ⅛ tsp. salt
  • ⅓ cup agave nectar
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 3 cups shredded unsweetened coconut
  • 2 cups water
  • 4 oz. dark chocolate chips

Directions

  • Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
  • Using an electric mixer, beat egg whites and salt until stiff in a medium bowl.
  • In a second bowl, combine agave nectar, vanilla, and almond extract. Using a folding motion, combine coconut and agave mixture with egg whites.
  • Place tablespoon-sized portions of coconut batter onto a prepared baking sheet. Using fingers, mold macaroons into a round shape.
  • Bake for 15 minutes until slightly golden brown.
  • Add water to the bottom of a double boiler. Bring water to a simmer and turn heat down to low. Add chocolate to the top pan and stir with a wooden spoon until melted.
  • Dip the top of the macaroons into the chocolate. Place dipped macaroons onto a tray covered with parchment paper.
  • Place tray of macaroons in the refrigerator for at least 30 minutes to allow chocolate to harden.

Recipe Information

Serves: 20

Ingredients

  • 6 egg whites
  • ⅛ tsp. salt
  • ⅓ cup agave nectar
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 3 cups shredded unsweetened coconut
  • 2 cups water
  • 4 oz. dark chocolate chips

Directions

  • Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
  • Using an electric mixer, beat egg whites and salt until stiff in a medium bowl.
  • In a second bowl, combine agave nectar, vanilla, and almond extract. Using a folding motion, combine coconut and agave mixture with egg whites.
  • Place tablespoon-sized portions of coconut batter onto a prepared baking sheet. Using fingers, mold macaroons into a round shape.
  • Bake for 15 minutes until slightly golden brown.
  • Add water to the bottom of a double boiler. Bring water to a simmer and turn heat down to low. Add chocolate to the top pan and stir with a wooden spoon until melted.
  • Dip the top of the macaroons into the chocolate. Place dipped macaroons onto a tray covered with parchment paper.
  • Place tray of macaroons in the refrigerator for at least 30 minutes to allow chocolate to harden.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat10g
Saturated Fat9g
Cholesterol0mg
Sodium35mg
Total Carbohydrate11g
Dietary Fiber2g
Sugars8g
Protein2g