These guilt-free coconut macaroons are a far cry from the familiar mountain-shaped treat packed with sweetened condensed milk that you had as a kid. Dairy-free, gluten-free, and refined sugar-free, these naturally sweetened cookies will surprise you with their moist burst of chocolate flavor.
Quinoa Cocoa Macaroons
- 6 tbsp Chosen Foods Royal White Quinoa
- 2 tbsp raw cacao powder
- 1 cup finely shredded coconut
- 3 tbsp honey
- ¼ cup virgin coconut oil
- 1 tbsp vanilla extract
- ¼ tsp . sea salt
- dark chocolate bar chopped
Preheat oven to 350Spread quinoa on a dry sheet pan and roast for 10-12 minutes, or until slightly fragrant. Set aside to cool. Once cooled, grind into a coarse flour using a spice grinder, blender, or food processor. Move the oven to 250F.
In a medium sized bowl, combine quinoa flour, cacao powder, shredded coconut, honey, coconut oil, vanilla, and sea salt. Mix together well with a fork or clean hands. Mixture should be moist and stick together when pressed between two fingers.
Using a small ice cream scoop, portion the mixture out onto a sheet pan lined with parchment or tinfoil. When scooping each macaroon out, press the mixture tightly into the scoop to compact the mix well. Cook for 15-20 minutes or until the bottom edges start to brown slightly. Remove from oven and allow them to cool on the pan (they will be fragile if you try to move them too soon).
While the macaroons cool, melt down your favorite chopped dark chocolate bar in a small saucepan over low heat. Dip and/or drizzle the macaroons with the melted chocolate, place them back on the lined pan, and refrigerate briefly to set the chocolate. Enjoy immediately or store in an air-tight container for up to a week.