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Paleo Blueberry Chocolate Macaroons Photo

Paleo Blueberry Chocolate Macaroons Recipe

Gina Matsoukas
Paleo Blueberry Chocolate Macaroons are a simple dessert you can pull together in no time. And the wild blueberries are beautiful!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Paleo
Servings 12
Calories 90 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 90kcalCarbohydrates: 9gProtein: 1gFat: 8gSodium: 3mgFiber: 2gSugar: 5g
Keyword Baked, Baking, Blueberries, Chocolate, Coconut, Cookies, Family Meals and Snacks, Paleo, Paleo Desserts, Snacks
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