Mocha Macaroons Chocolate Coconut (Print Version)
# Ingredients:
01 -
1 tbsp flour of choice or almond meal, or protein powder
02 -
1 tbsp cocoa powder
03 -
1 tsp instant coffee powder, decaf or regular
04 -
1 cup shredded, unsweetened coconut (not low-fat)
05 -
1/2 cup plus 2 tbsp milk of choice or canned coconut milk
06 -
3 tbsp agave or pure maple syrup (for keto, use 4 tbsp coconut oil instead, and sweeten with stevia to taste)
07 -
Pinch stevia or 1 additional tbsp agave or maple syrup
08 -
1/4 tsp pure vanilla extract
09 -
Just over 1/16 tsp salt
10 -
Melted chocolate chips or sugar-free chocolate chips
# Instructions:
01 -
Combine all ingredients except chocolate chips in a tall dish.
02 -
If using a microwave, heat for two minutes. Stir, then microwave one more minute or until firm enough to scoop into ball shapes. (Alternatively, cook on the stovetop until firm enough to scoop.)
03 -
Scoop into balls on a cookie tray. Use a melon baller, spoon, or ice cream scoop.
04 -
Bake at 180°C (360°F) for 14-16 minutes. For keto no-bake version, scoop into balls and freeze to set.
05 -
Let cookies cool before removing from the tray.
06 -
Line a plate with wax paper. Dip each cookie in melted chocolate, place on wax paper, and refrigerate or freeze to set.