gluten free chocolate dipped coconut mint macaroons


  • 3 cups shredded unsweetened coconut, slightly toasted
  • 1/3rd cup honey or agave nectar as taste (be careful of substitution ratios)
  • 4 egg whites
  • 1 slab dark chocolate
  • 1 teaspoon peppermint extract
  • dash of sea salt

easy peasey recipe

  • preheat oven to 350°f .
  • whip egg whites in bowl until they form soft peaks.
  • add the rest of the ingredients except for chocolate to the whipped eggs. mix well.
  • use your hands to make small bite size balls out of the mixture and drop it on the baking sheet lined with wax paper.
  • bake for 15-20 minutes or until golden
  • let the macaroons cool down
  • melt the dark chocolate and dip each macaroon into the mixture lightly before putting on a baking sheet to dry.
  • let it cool down and enjoy 🙂