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

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!