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Dark Chocolate Dipped Lemon Macaroons
Servings Prep Time
6-10 10minutes
Cook Time
20minutes
Servings Prep Time
6-10 10minutes
Cook Time
20minutes
Ingredients
  • 1/4tablespoons cupplus fresh lemon juice
  • 1/3cup honey
  • 1 egg white
  • 2/3cup canned coconut milk
  • 3cups unsweetened coconut shredshere are my favorite
  • 1teaspoon vanilla extract
  • pinch of sea salt
  • 4tablespoons coconut flour
  • Chocolate
  • 1/2cup dark chocolate chipsI usually use Enjoy Life or Guittard
  • 1/2cup coconut creamfrom the top of a can of refrigerated coconut milk
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Create the dipping chocolate. *Use a double boiler (or simply put a bowl on top of a small sauce pan with 1/2″ water in it).
  3. Melt the chocolate chips first, stirring consistently with a spatula. Careful not to let it stick to the bottom of the bowl and burn. Then, slowly pour in the coconut cream and continue stirring. Once the mixture is very well incorporated, remove from the heat and let it sit for at least 30 minutes. Then, place in the refrigerator to cool.
  4. Place the honey, coconut shreds, lemon juice, vanilla extract, and coconut milk into a bowl and mix well.
  5. Place the single egg white into the bowl of a mixer (you can use an electric hand mixer or a stand mixer). Beat the egg white on medium-high speed with the sea salt until a soft peak forms.
  6. Add the egg white and coconut flour into the other mixture until everything has been combined well.
  7. By using an ice cream scoop or cookie scoop (depends on your size preference), scoop out your macaroons and pack them down lightly on a baking sheet lined with parchment paper.
  8. Bake for 22-30 minutes, or until golden around the edges. About half way through, make sure you rotate the tray 180 degrees.
  9. Let macaroons cool on a wire rack for 30 minutes.
  10. Now, remove the chocolate mixture from the refrigerator and dip half of the macaroon into it. Let macaroons cool and harden by placing them back on the parchment lined baking sheet. Place them in the refrigerator for a few hours.
Recipe Notes

If you are feeling bold, dip the whole macaroon into the dark chocolate duh!