Double Chocolate Protein Macaroons

Can “double chocolate macaroons” really be part of a healthy lifestyle? With over a gram of protein apiece, as well as healthy fats, fiber, and essential minerals like magnesium and iron … you bet they can! Consider these cookies a great any-time-of-the-day sweet treat.

Makes 30 macaroons

Ingredients

  • 1½ cups + 2 tablespoons shredded dried coconut, divided
  • 2 servings ALOHA Chocolate Protein Powder
  • ¼ teaspoon sea salt
  • 1/3 cup smooth roasted almond butter
  • ½ cup Medjool Dates, pitted (about 7-8 large)
  • 1 tablespoon maple syrup
  • ¼ cup cacao nibs
  • ½ cup dark chocolate, finely chopped
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Plant-Based Protein Powder

Chocolate

Preparation

  1. Line a large plate with parchment paper.
  2. In food processor, blitz together 1 cup of dried coconut with the protein powder and sea salt. Add the almond butter, dates, and maple syrup, and process until incorporated to form a cookie dough.
  3. Add ½ cup more of the coconut shreds as well as the cacao nibs, and process briefly to distribute, while leaving some texture.
  4. Test the texture: dough should stick together very easily when pinched between two fingers, while still retaining a cookie-like crumble. If dough is too dry (due to variances in date moisture levels), mix in a touch of water, a teaspoon at a time, until proper texture is achieved.
  5. Use a melon baller or tablespoon to scoop up rounds of the dough, pressing firmly in the scoop mold to compact before removing.
  6. Place cookies on prepared plate and repeat with remaining dough. Refrigerate for 15 minutes.
  7. Gently melt the chocolate over very low heat or a double boiler, stirring frequently to avoid burning.
  8. Remove the cookies from the refrigerator and drizzle a small amount of chocolate – about ½ teaspoon – over the top of each cookie. Sprinkle the tops with the remaining 2 tablespoons coconut.
  9. Return the cookies to the refrigerator for 20 minutes, or until chocolate has solidified.
  10. Macaroons may be stored covered at room temperature or refrigerated, and will keep for a couple weeks.