Low Iodine Dark Chocolate-Dipped Coconut Macaroons
Total time1 hr
Prep time15 min
Cook time25 min
5.0(16)
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Learn more →Ingredients
18 servings
For the macaroons
- 3 cups unsweetened shredded coconut
- 3 large egg whites
- ¼ cup honey
- 1 tsp pure vanilla extract
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the chocolate dip
- 6 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
For serving
- flaky sea salt, for sprinkling (optional)Can be omitted
flaky sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, stir together the shredded coconut, egg whites, honey, vanilla extract, and fine sea salt until the coconut is evenly coated and the mixture holds together when pressed.
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