Macaroons - Paleo Mint Chocolate Chip


Prep Time

15 min

Prep Notes


Note:

If after mixing all ingredients together, you encounter that the mix doesn't clump together (too wet) add some coconut flour ...just a little at a time...and stir.  Once it starts to get clumpy and will hold its form when dropped on a cookie sheet, you are ready to go.

Cooking Time

15 min

Yields

4 dozenish

Ingredients


Directions


  1. Preheat oven to 325 degrees
  2. While the oven is preheating in a small bowl whisk the egg whites and salt together until stiff peaks form (by hand 5-8 mins or you can use a whisk attachment on a beater)
  3. Set aside in fridge
  4. In a double broiler, or what I do, using a glass bowl over a pot filled with about an inch of water, mix the honey, coconut milk, peppermint extract, and coconut oil until well incorporated
  5. Mix in the cacao powder and shredded coconut until fully mixed
  6. Gently fold the egg whites into the batter (will be thick)
  7. Gently mix in the chocolate chips
  8. Scoop using a tablespoon sized cookie scoop onto parchment lined cookie sheets
  9. Bake for 15-17 minutes making sure to check at 15, you don’t want the edges to burn, just start to brown
  10. Remove from oven and let cool for 5 minutes before transferring to cooling rack
  11. Store at room temperature in a airtight container, also delicious in the fridge and freezer

Notes


Enjoy!!