Coconut macaroons with chocolate chip dipping sauce
April 25, 2016
Coconut macaroons and chocolate are a match made in heaven. These are the perfect onthe- go snack and I love popping a few in my bag for that 4pm ‘tea and cake break’ with a twist.
1Preheat the oven to 180°C/350°F/gas mark 4.
2Line a baking tray with baking paper.
3Open the can of coconut milk and scrape out 3 tablespoons of the cream on the top and place this in a pan on a low heat with the oil, honey, cinnamon and orange zest.
4Stir this for a minute or so until the oil melts, then take it off the heat and add in the desiccated coconut, ground almonds and a pinch of salt.
5Keep stirring for a few minutes, then leave it to cool for 5 minutes.
6Grab a tablespoon of the mix, form it into a ball and set it on the baking tray.
7Repeat until you have 16 balls, then bake them in the oven for 10–12 minutes until golden.
8Take them out and let them cool and harden on the tray while you make the chocolate sauce.
9Melt the cacao butter or coconut oil in a pan on a low heat and slowly sift in the cacao powder, then stir in the honey and salt until everything is combined.
10Once the balls and chocolate have cooled spoon 1 tablespoon of chocolate over each coconut macaroon.
11Place the balls in the fridge to cool so that the chocolate hardens.
These will keep for 4 days in the fridge.