lookbook cookbook double chocolate macaroons

Five ingredient macaroons! With extra chocolate of course...

Makes 12

Sweetness 2/3

Difficulty 1/3

1 cup shredded unsweetened coconut
1/4 cup extra virgin coconut oil
1/4 cup organic cacao powder
1/4 coconut or agave nectar
1/3 cup organic dark chocolate
1/2 tablespoon extra vigin coconut oil

Add the coconut, 1/4 cup oil, cacao and agave to a large bowl and mix well with a rubber spatula.

Line a large plate with parchment paper. Take 2" pieces of dough and place it on the paper. Gently pat each one with your fingertips to make sure the dough is shaped nicely. Place in the freezer for 20 minutes.

Just before you take the dough out of the freezer, begin making the chocolate coating. Melt the dark chocolate and 1/2 tablespoon coconut oil in a saucepan over medium low heat. Make sure water does not come in contact with the chocolate or your utensils or it will spoil. Stir constantly with a rubber spatula to make sure it doesn't stick to the pan. Remove from heat when melted and pour in a small bowl.

Remove the macaroons from the freezer. Gently take each one and generously dip the base in the chocolate sauce. Allow to cool for a few seconds before putting back on the plate. Repeat for each macaroon. If there is leftover chocolate sauce, you can pour a little on the top of each macaroon. Put back in the freezer for another 30 minutes. Store in the refrigerator until ready to serve.

lookbook cookbook double chocolate macaroons

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1 comment :

  1. so bored! thanks, love it!