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Chocolate Tipped Macaroons

By The Ultimate Chocolate Cookbook

  • 12 servings
  • Prep - 3 hours 15 mins
    Cooking - 20 mins
  • Total - 3 hours 35 mins

This Chocolate Tipped Macaroon recipe is the perfect morsel to convince friends and family that quitting sugar can be very delicious!  

Servings: 12
Preparation: 3 hours 15 mins
Cooking: 20 mins

Tags: , , , , ,

Ingredients

  • 3 egg whites.
  • 3 tablespoons rice malt syrup.
  • 1 1/2 cup shredded coconut.
  • 1 cup cooked quinoa.
  • pinch of salt.
  • 50 g 85% dark chocolate.
  • 1 tablespoon coconut oil.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a baking tray with baking paper.

2. Whisk the egg whites and rice malt syrup.

3. Stir in the coconut, quinoa and salt and place in the fridge for 1 hour.

4. Scoop the quinoa mixture into 'blobs' and arrange on the tray. Use your fingers to mould the blobs into small domes.

5. Bake for 15 minutes until golden brown. Remove from the oven and allow to cool.

6. Place the macaroons in the fridge for a few hours. In the meantime, melt the coconut oil and chocolate, stirring together.

7. Drizzle the chocolate over the macaroons, or dip the tips and return to the fridge.


This Chocolate Tipped Macaroon recipe is the perfect morsel to convince friends and family that quitting sugar can be very delicious!

Ingredients

  • 3 egg whites.
  • 3 tablespoons rice malt syrup.
  • 1 1/2 cup shredded coconut.
  • 1 cup cooked quinoa.
  • pinch of salt.
  • 50 g 85% dark chocolate.
  • 1 tablespoon coconut oil.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a baking tray with baking paper.

2. Whisk the egg whites and rice malt syrup.

3. Stir in the coconut, quinoa and salt and place in the fridge for 1 hour.

4. Scoop the quinoa mixture into 'blobs' and arrange on the tray. Use your fingers to mould the blobs into small domes.

5. Bake for 15 minutes until golden brown. Remove from the oven and allow to cool.

6. Place the macaroons in the fridge for a few hours. In the meantime, melt the coconut oil and chocolate, stirring together.

7. Drizzle the chocolate over the macaroons, or dip the tips and return to the fridge.