Moroccan Mint Macaroons
High protein, gluten free, flourless, dairy-free, paleo, heart-healthy
My friends keep asking me to make my Mint Macaroons. They are that good! I added a double hit of mint into my recipe: one mint tea bag plus mint extract for a bright twist. The dark chocolate dip makes these cookies extra special and adds healthy antioxidants. This is a paleo and naturally gluten free cookie recipe which also boasts a lot of protein and no refined sugar. No reason to stop enjoying at just one macaroon!
Moroccan Mint Macaroons
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Cookies
6 large egg whites
1 cup coconut sugar
3 cups unsweetened shredded coconut
3 tablespoons coconut oil, melted
1 mint tea bag (or 1 tablespoon dried mint leaf)
1 tablespoon vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt
3/4 cups raw cocoa nibs
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 cookies
Instructions
1. Line a baking sheet with parchment paper and preheat the oven to 350ºF/180ºC.
2. In a medium heatproof bowl whisk together egg whites and sugar. Add in coconut, melted coconut oil, vanilla extract, mint extract and salt.
3. On the stovetop place the heat proof bowl over a pot of simmering water. Cook over medium heat, stirring and scraping down the sides and bottom as you go. Continue to cook until the mixture becomes translucent and thickens slightly. About 10 minutes. (It will be like very thick oatmeal and the bottom will begin to scorch.)
4. Remove from heat and stir in the cocoa nibs.
5. Form the dough into 1.5-inch (4 cm) rounds in your hands, and space them evenly on the baking sheet. Bake macaroons until deep golden brown, 16-18 minutes. Remove from oven and place in freezer for 15 minutes.
Chocolate
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
7. Remove cookies from freezer and place on a clean piece of parchment paper. Hold one cookie in your hand and dip the top into the melted chocolate. Dip 1 or 2 times for thin or thick chocolate coating. Sprinkle large crystal salt onto chocolate to stick. Allow the dipped cookies to harden in minutes. te coating. Sprinkle a little large crystal salt onto chocolate to stick. Allow the dipped cookies to harden in minutes.
Photos by Milkshake Creative
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