Chocolate-Dipped Vanilla Bean Macaroons – Phase 3

Serves: 3 Macaroons

Chocolate-Dipped Vanilla Bean Macaroons - Phase 3

Serving Size: 3 macaroons

Ingredients:

  • 1 cup (250 mL) raw almonds, ground into a fine meal
  • 1½ cups (375 mL) unsweetened shredded coconut flakes
  • ½ teaspoon plus ⅛ teaspoon (2.5 mL) sea salt
  • ½ teaspoon (2 mL) ground cinnamon
  • ½ cup (125 mL) stevia
  • ¼ cup (2 ounces/60 g) coconut butter, melted
  • 2 tablespoon pure vanilla extract
  • 3½ ounces (100 g) cacao powder
  • 1 teaspoon (5 mL) virgin coconut oil

Directions:

  1. Preheat the oven to 275°F (140°C). Line a baking sheet with parchment paper. Line a large plate with parchment paper.
  2. In a large bowl, stir together the ground almonds, shredded coconut, salt, cinnamon, stevia, melted coconut butter, and vanilla extract until thoroughly combined. The dough will be thick and sticky.
  3. With a 2-tablespoon (30 mL) retractable cookie scoop, scoop a ball of dough and pack it in so the top is flat. Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about 2 inches (5 cm) apart on the baking sheet.
  4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.
  5. Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
  6. In the top of a double boiler, melt the cocoa powder and coconut oil together over low-medium heat, stirring frequently until smooth. (Alternatively, melt them together in a small pot over low heat, stirring frequently.) Turn off the heat.
  7. Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.
  8. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.
  9. Store leftover macaroons in an airtight container in the fridge for up to 1 week. You can also wrap the macaroons in foil, place them in an airtight container or freezer-safe zip-top bag, and freeze for up to 1 month.

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