Chocolate Dipped Raspberry Macaroons
Chocolate-Dipped Raspberry Macaroons are healthy cookies your whole family will enjoy!
Servings 40 cookies
- 1 ½ cups almond flour raw almonds ground in a food processor for 15 - 20 seconds,
- 3 cups shredded coconut unsweetened
- ½ cup agave nectar or maple syrup,
- ⅓ cup coconut oil found in most health food sections,
- 1 tablespoon vanilla
- 3-5 raspberries mashed
- ½ teaspoon sea salt
- Chocolate Coating:
- 1 cup chocolate chips dairy-free
- 1 tablespoon coconut oil
Place the almonds in a food processor for several seconds until you're left with a fine consistency. There may be some courser pieces throughout, but I like the texture they provide.
In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. You may need to press the the macaroon balls to get them to stay together. Place the plate in the refrigerator for an hour or two.
Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
Dip the bottom of the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freeze.
Calories: 84kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 4g | Sodium: 49mg | Potassium: 22mg | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg