Chocolate and Raspberry Coconut Macaroons (without refined sugar!)

Refined sugar free, gluten free and simply delicious! Perfect for Easter, Passover or anytime! Find the recipe on NotEnoughCinnamon.com

Before I say anything else, I might need to address the elephant in the room: I realize one cannot drink coconut macaroons in cute little expresso cups. That’s actually pretty sad when you think about it, and someone somewhere should try to come up with some kind of crazy idea to solve this major problem.

But anyways, sometimes, you gotta do what you gotta do when you want to use your brand new cute little props. So I just plopped the macaroons in there and voila! Plus, the pastel colors just scream Spring and Easter so that’s perfectly appropriate. And did you notice that they match my blog’s color? So yeah, I definitely had to use them.

Refined sugar free, gluten free and simply delicious! Perfect for Easter, Passover or anytime! Find the recipe on NotEnoughCinnamon.com

Now that we’ve got this out of the way, can I just tell you that you’re going to LOVE these coconut macaroons? And they’re going to love you right back. You and I know that macaroons are simply delicious but eeeek all that sugar! Me not like. Because let’s face it, who has the self-control to eat just one and forget they’ve got a whole batch?

If you do, bravo and you are my new inspiration. But if you don’t, probably like 90% people reading this, then you’re going to love that these babies are refined sugar free. They’re sweetened with maple syrup and a little bit of honey, and they taste just as good as the original: crunchy on the outside and soft on the inside. Except they’re actually even better than the original because they’re loaded with raspberries and drizzled with chocolate. YES PLEASE! Enjoy 🙂

Refined sugar free, gluten free and simply delicious! Perfect for Easter, Passover or anytime! Find the recipe on NotEnoughCinnamon.com

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below 👇👇 Print it, keep it on your phone and snack your heart away! Enjoy, friend!

Chocolate and Raspberry Coconut Macaroons

51

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 43 minutes

Yield: Makes 18 to 20 macaroons

Serving Size: 1 macaroon

Chocolate and Raspberry Coconut Macaroons

Cal: 125.8 - Protein: 1.6g - Fat: 9.6g - Carbs: 9.4g - Fiber: 2.9g - Sugar: 5.6g
WW Old Points: 3 pts - Points+: 3 pts

Ingredients

  • 4 egg whites (from extra large eggs)
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 4 tbsp maple syrup
  • 2 tbsp honey
  • 3 cups unsweetened shredded coconut
  • 6 oz - 170 g fresh raspberries (I don't recommend using frozen raspberries), quartered
  • 3 oz - 85 g 75% dark chocolate, chopped - see notes

Directions

  1. Preheat oven to 325F/160C. Line a large baking sheet with parchment paper and set aside.
  2. In a bowl add egg whites, vanilla extract, almond extract, maple syrup and honey. Using a hand-mixer with the whisk attachement (I use this one), whisk on medium speed until it has doubled in volume, about 2-3 minutes.
  3. Whisk in coconut until well incorporated and most of the moisture is absorbed by the coconut, about 1 minute.
  4. With a spatula, gently fold in the raspberries. You want the raspberries to be well distributed without crushing them.
  5. Form little mounds using a full tablespoon (or a cookie scoop the same size), making sure you compact them as much as you can (to make sure they don't fall appart when they're cooked), and place them on the prepared baking sheet.
  6. Bake for 10 minutes, then rotate the baking sheet (to make sure they are cooked and browned evenly) and bake for another 13 minutes, or until golden.
  7. While the macaroons are cooking, melt the chocolate using a microwave or double-broiler (see how in this article).
  8. Remove from the oven, and let the macaroons cool directly on the sheet (this will crisp them further).
  9. Drizzle macaroons with melted chocolate using a teaspoon and let it dry (or not, if you don't mind having chocolate covered fingers!).
  10. Don't store them in a air-tight container if you want them to stay crispy on the outside.

Notes

To make these macaroons 100% sugar free, use coconut oil chocolate instead of dark chocolate. Here's the recipe: In a small pot, add equal parts of coconut oil and cocoa powder (and a little bit of honey - optional). Heat on very low heat and whisk until fully combined and nicely smooth and shiny. Remove from the heat and cool down slightly.

http://notenoughcinnamon.com/2016/03/07/chocolate-and-raspberry-coconut-macaroons/

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below 👇👇 Print it, keep it on your phone and snack your heart away! Enjoy, friend!

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posted in
Clean Eating Dairy Free Gluten free Holidays Paleo Paleo/Primal Primal Recipes Refined Sugar Free Snacks Spring Recipes Under 300 cal Vegetarian
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