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
- 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
Plant-Based Protein Powder
- Line a large plate with parchment paper.
- 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.
- Add ½ cup more of the coconut shreds as well as the cacao nibs, and process briefly to distribute, while leaving some texture.
- 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.
- Use a melon baller or tablespoon to scoop up rounds of the dough, pressing firmly in the scoop mold to compact before removing.
- Place cookies on prepared plate and repeat with remaining dough. Refrigerate for 15 minutes.
- Gently melt the chocolate over very low heat or a double boiler, stirring frequently to avoid burning.
- 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.
- Return the cookies to the refrigerator for 20 minutes, or until chocolate has solidified.
- Macaroons may be stored covered at room temperature or refrigerated, and will keep for a couple weeks.