Cocoa Macaroons

Here's a quick and easy recipe for Easter.  These can be made as fancy as you like by piping them through a wide star tip with a piping bag or you can just roll them by hand into small 1" balls.  I also used a small brownie mold with some and they would be great like that dipped in chocolate!

And as I posted here, these little cookies are fitting my diet these days (if I only have a couple :) because of the high fiber, high protein, and low sugar content!  They are also great as a carob treat.

Cocoa Macaroons
Soy/ Dairy/ Gluten/ Grain/ Nut/ and White Sugar-free
Yields about 42 1" macaroons, more or less depending on how you size them

Ingredients

• 9 oz shredded coconut, unsweetened, unsulfured (appx. 3 cups)
• 1/2 oz coconut oil (1 Tbsp)
• 1/2 oz vanilla (1Tbsp)
• 10 grams cocoa or carob powder (2 Tbsp)
• 45 grams coconut sugar (rounded 1/4 cup)
• 6.5 oz egg whites (or the whites from 5 large eggs)

Method 

• Preheat oven to 325 degrees F.
• Blend all ingredients together in a food processor until just combined, or blend in Vitamix- but put the whites in first- on speed 5-6 until combined.
• The dough will be somewhat sticky, but you can roll them out into 1" sized balls or you can pipe them onto a cookie sheet.  If you need to, you can add up to 2 Tbsp of water to make piping easier- but increase baking time by a couple of minutes.  They will not rise much, so you can pipe closely together.
• Bake at 325 F for 12-15 minutes.

This post has been linked up to:
Sugar-Free Sunday @ Flip Cookbook
Slightly Indulgent Tuesday @ Simply Sugar & Gluten Free