Red Meat Allergy Friendly Dark Chocolate-Dipped Coconut Macaroons

Total time1 hr

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Dark Chocolate-Dipped Coconut Macaroons

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Ingredients

18 servings

For the macaroons

3 cups unsweetened shredded coconut
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
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3 large egg whites
¼ cup honey
1 tsp pure vanilla extract
¼ tsp fine sea salt

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)

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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