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Chocolate-Dipped Coconut Macaroons

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Chocolate-Dipped Coconut Macaroons

Coconut is rich in fiber and offers so many amazing health benefits that aid in heart health, weight loss and digestion. These Chocolate-Dipped Coconut Macaroons are packed full of so many amazing minerals and are soft and chewy on the inside and crisp on the outside. They are a fantastic treat on the Metabolism Revolution.

Metabolism Revolution Part 2, Phase 3 | Serves 10
Prep time: 20 minutes | Total time: 30 minutes

INGREDIENTS Meal Map A, B, and C

Macaroons:

1/4 cup birch xylitol

2 tablespoons plus 2 teaspoons raw coconut oil

Pinch sea salt

1 teaspoon finely grated orange zest

1 large egg

2 cups (firmly packed) raw coconut, shredded

 

Chocolate Dip:

2 tablespoons birch xylitol

2 tablespoons raw coconut oil

2 tablespoons plus 2 teaspoons raw cacao powder

 

DIRECTIONS 

  1. Position a rack in the center of the oven. Preheat to 325 degrees. Line a large rimmed baking sheet with parchment.

  2. Make the macaroons: Using an electric mixer, beat the xylitol, coconut oil, and salt in a large bowl until blended. Beat in orange zest, then egg. Mix in the coconut. Drop the dough onto the prepared baking sheet in 16 mounds.

  3. Bake the macaroons 10 to 15 minutes, until golden on the bottom and browned in spots. Cool completely on the baking sheet.

  4. Meanwhile, make the chocolate dip: Whiz the xylitol in a blender until it is a fine powder. Gently melt the coconut oil. Stir the powdered xylitol into the warm oil until it is fairly well dissolved (don’t worry if it’s still a little grainy). Stir in the cacao until smooth.

  5. Dip the bottoms of the cooled macaroons in the chocolate. Place on parchment, and chill until the chocolate is firm, about 30 minutes. Store leftover macaroons in the refrigerator.

These cookies count as a healthy fat serving on Part 2 of the Metabolism Revolution and Phase 3. 

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