Chewy Chocolate Macaroons
2 cups shredded unsweetened coconut
1⁄4 teaspoon sea salt
1⁄4 cup coconut milk
1⁄4 cup maple syrup
1 teaspoon almond extract
1 cup gluten- and dairy-free chocolate chips or
6 ounces dark chocolate
Preheat oven to 350°F.
In large mixing bowl, combine coconut with salt. In separate bowl, whisk together coconut milk, maple syrup and almond extract. Add to coconut and stir until evenly moist.
Melt chocolate chips or chocolate in double boiler or in small pot over very low heat and pour into coconut mixture. Fold until evenly combined. Line cookie sheet with parchment paper. Scoop batter by the tablespoonful and place on cookie sheet in equal-size mounds.
Gently press to make each mound of mixture stick together. Bake 18–20 minutes or until tops appear dry. Remove from heat and place on rack to cool.
MAKES 18 macaroons
*Recipe and image courtesy of CLEAN FOOD, by Terry Walters.*