- 1 cup Unsweetened Shredded Coconut
- 2 tablespoons Coconut Flour
- 1/2 cup Frozen Blueberries, Thawed and rinsed
- 1 tablespoon Pure Maple Syrup
- 2 tablespoons Almond Milk, Or coconut milk, from a carton
- pinch of Kosher Salt
- 1 Egg White
- 1/4 cup Dark Chocolate Chips
- 1/2 teaspoon Coconut Oil
Preheat oven to 325°F, line a baking sheet with parchment paper or silicone baking mat.
Place the shredded coconut, coconut flour, blueberries, maple syrup, milk and salt in a food processor. Pulse a few times, scraping down as needed until combined but still chunky. Set aside.
Place the egg white in a small bowl and beat with a handheld electric mixer until stiff peaks form.
Transfer the coconut mixture into a large bowl and gently fold in the egg whites until well combined.
Scoop the mixture out onto the baking sheet in by the tablespoonful.
Bake for 15-20 minutes until bottoms start to turn golden brown.
Remove from oven, let cool for 5 minutes on baking sheet before gently transferring to a cooling rack. Let macaroons cool completely.
Melt the chocolate and coconut oil in a small bowl.
Dip the flat bottoms of each macaroon in the chocolate and place back on the parchment lined baking sheet.
Refrigerate on the baking sheet until chocolate is set, about 20 minutes.