These dark chocolate dipped macaroons have been a huge favourite among friends and family, and it’s a recipe that I originally got from The Sprouting Seed blog here, but I have changed it to create my own take on it.
Do give it a go! As I said, people I give this to cannot get enough of it, and they keep asking me: “When are you going to make me more?!”
Dark Chocolate dipped coconut macaroons
A delicious version of Allison's original recipe which I have adapted to use dark chocolate and various essences to add more flavour
- 2 large egg whites
- 2½ cups desiccated coconut
- ¼ cup local honey
- 1 tsp vanilla
- pinch of unrefined sea salt
- Preheat oven to 160 C and line a tray with baking or parchment paper.
- In a large bowl, whisk together egg whites, honey, sea salt and vanilla.
- Once combined, add in shredded coconut and mix with your hands until well combined. When mixing sticky ingredients with your hands, it helps to wet your hands with cold water. The ingredients will stick less!
- Using a tablespoon, grab some of the mixture and scoop it into your hands, then make a tiny 'ball' out of it. Make sure there are no cracks otherwise the macaroon may easily break apart later when you pick it up.
- Now place the macaroon balls on the baking sheet, making sure that there is enough space between them.
- Bake in the oven until the edges of the macaroon are golden (for about 10-15 minutes). Let cool on a wire rack.
- Melt some dark chocolate with double cream in the microwave to make a think chocolate sauce. It's very important to make sure the sauce is nice and smooth, you may need to adjust the amount of chocolate or double cream to reach that consistency. I sometimes also add honey to sweeten the chocolate a little.
- Once the macaroons are cooled, take a single macaroon and dip it in the melted chocolate. Place the macaroon on an empty plate, and repeat this for all of them making sure there is adequate space between them.
- Place the plate in the fridge to cool the macaroons down. The chocolate coating will soon thicken and harden around the macaroons.
- I like to add extra flavours like tangerine and mint to the chocolate by using various essences.
Adapted from Allison from The Sprouting Seed
Adapted from Allison from The Sprouting Seed
Here’s a very simple and foolproof method to make paleo dark chocolates. Everyone I have given these chocolates to loves them, even though there is no sugar in them, just agave syrup!
Paleo Dark Chocolates
- 100g Cacao Butter
- 6 Tablespoons Cocoa Powder
- 2-4 Tablespoons Agave Syrup
- 1 Small pinch of rock salt
- Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
- Place the cacao butter in a bowl over a pan of water on a low heat and melt gently (use a Bain Marie).
- Once melted add 6 tbsp cocoa powder and mix well using a metal ballon whisk (wooden spoons don’t blend as well).
- Ensure the heat is low and add the Agave syrup and mix well.
- Taste the mix once melted and add more sweetener if you prefer a sweeter taste.
- Once completely melted and blended remove from heat. Your mixture should be runny and easy to pour and can be poured or spooned into ice cube trays or silicone moulds.
- You can put this in the freezer if you want it to set very quickly, but I recommend leaving it at room temperature for a while and letting it set 'gently', otherwise the texture of your chocolate will not be as smooth.
- Feel free to mix it up by using various essences to give the chocolates more flavour. Some of my favourites are tangerine, mint, caramel. I also just add a single flake of sea salt to each chocolate, or just add some nuts to give them an extra crunch.
One of the best things you can do with this homemade chocolate is to give it to people as gifts! It makes a wonderful, personalised gift and everyone I’ve give some to have loved it.
Just get an empty chocolate box from a local chocolate shop or patisserie, add your chocolates, stick on a pretty bow to it and you’re done! Doesn’t this look beautiful?
Credits for this recipe and inspiration to go:
I have made this awesome paleo granola several times now for friends, and even some of the people at the gym and everyone is astonished at how good it tastes!
Especially since there’s NO sugar added to it. The vanilla and cinnamon work together beautifully to add a natural sweetness to the granola.
A delicious paleo granola made from various nuts, and seeds
- 100g almonds,
- 100g walnuts,
- 100g pecans,
- 100g macadamia nuts,
- 100g unsweetened coconut flakes, (I use desiccated coconut)
- 100g sunflower seeds,
- 1.5 tsp vanilla extract,
- cinnamon powder as desired
- chia seeds
- 100g unsweetened dried cranberries/blueberries/cherries
- Put the pecans, walnuts and almonds in a plastic food bag and use a wooden spoon or any other hard spoon to break them up a bit (don't break them up too much!).
- Mix everything apart from the fruit with the vanilla extract and cinnamon powder and bake at 140ºC for about 40 minutes (or until the coconut has browned). Make sure the mix is spread out on the tray (you will need a few trays because if it’s too closely packed it won’t stay dry enough and won’t cook evenly). Turn the mixture after 20 mins. Remove from the oven and add the dried fruit and leave to cool, then store in a tin.
- I usually eat this with greek yoghurt with honey and some milk added, plus lots of berries (straw, rasp and blue berries - all 3 at once!), just like in my pictures. I sometimes add a spoon of almond butter on top, yum! 🙂