Photo: Charisse Kenion
Chocolate Dipped Macaroons
7 ingredients
30 min + 15 min
18
openrecipes
The shredded coconut makes the base for this batter, so no need to worry about gluten. Enjoy these gluten-free treats knowing that, although they’re rich and sweet, there’s no gluten protein to worry about. Additionally, this Chocolate Dipped Coconut Macaroon recipe is dairy- and soy-free. Also makes for a delicious Passover treat!
Estimated Nutrition (whole recipe, rough)
644
Calories
10g
Protein
41g
Fat
59g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE MACAROON BATTER:
- ¼ cups Unsweetened Organic Shredded Coconut
- 1 teaspoon Honey Or Maple Syrup
- ⅓ cups Vanilla Extract
- 2 whole Dark Chocolate Chips
- 1 pinch Egg Whites
- 6 ounces, weight Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes