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January 10, 2014
Makes 18 macaroons
2 cups shredded, unsweetened coconut
1 cup semisweet chocolate chips
1/3 cup almond flour/meal
Spread the shredded coconut on a baking sheet and bake at 300 degrees for 5-8 minutes, or until the coconut is lightly browned. Be careful, it will burn quickly.
Set the shredded coconut aside to cool.
Once cool, add the shredded coconut and almond flour together in a medium bowl and whisk to combine.
Place the chocolate chips into a microwave safe bowl and microwave for 1 minute 30 seconds. Give the chocolate a stir and continue microwaving at 30 second intervals, stirring each time, until the chocolate is completely melted and smooth.
Add the melted chocolate to the coconut mixture and blend with a spoon until thoroughly combined.
Scoop up mixture by level tablespoonfuls and place onto a non-stick surface, (I used my silpat mat on a baking pan) Use the spoon or your fingers to shape them into roundish mounds.
Place macaroons in the refrigerator to solidify. They should be ready in about an hour.
Store covered in an air tight container in the refrigerator for up to one week.