Choconut Macaroon Cookies (Gluten-Free, Paleo, Wild Diet Approved)
 
Prep time
Cook time
Total time
 
It does not get much better than coconut with chocolate! Plus, we add walnuts for a yummy crunch and brain-boosting omega-3 fats.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 2 ½ cups unsweetened shredded coconut
  • ½ cup coconut palm sugar, plus more to taste
  • ¼ teaspoon sea salt
  • ½ cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 2 pasture-raised eggs
  • ½ cup dark chocolate chips
  • ½ cup walnuts pieces
Instructions
  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, mix together 2½ cups shredded coconut, ½ cup coconut palm sugar, and ¼ teaspoon salt. (For sweeter palates, add ¼ cup more coconut palm sugar)
  3. Stir in ½ cup melted coconut oil, 1 tablespoon vanilla, and 2 eggs, until well combined.
  4. Stir in ½ cup chocolate chips and ½ cup walnut pieces.
  5. Scoop batter onto cookie sheet, and slightly flatten the tops. (Optional: Sprinkle the top of the cookies with additional chocolate chips and sea salt flakes.)
  6. Bake for 15 to 20 minutes, until edges are golden brown.
  7. Enjoy, and store leftovers in an air-tight container in the refrigerator or freezer. (Can be enjoyed straight from the freezer.)
Recipe by Fat-Burning Man at https://fatburningman.com/super-easy-choconut-macaroon-cookies-recipe-gluten-free-paleo-wild-diet-approved/