Strawberry Chocolate Chip Macaroons (Edit recipe)

Coconut macaroons have become one of my favorite go-to cookie recipes because they are so simple to make and I can successfully make egg-free and nut-free cookies for my friends that can’t tolerate them. These are so good and perfect for the fresh strawberries that are in season. Feel free to dip them in chocolate if you want more chocolate flavor.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	124
Fat:	11 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 24

Ingredients

8 oz Strawberries, fresh
0.333 cup Coconut Milk, full fat
1 tsp Chia Seeds
3.5 cup shredded Coconut
0.25 cup Honey, or maple
1 tsp Vanilla Extract
3 Tbsp Coconut Oil
0.5 cup Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325.
Combine the strawberry, coconut milk and chia in a blender and blend until smooth.
Place all of the other ingredients in a large bowl and pour the strawberry mixture in.
Thoroughly mix the macaroon mixture until everything is combined.
Take a heaping tablespoon of batter with a scoop and pack it together tightly
Place the cookies on the baking sheet and cook for 20-25 minutes. The bottoms should be browned and the top starting to.
Let the macaroons cool on the baking sheet for about 10 minutes and place on a cooling rack.
Let them cool completely before eating them. A minimum of one hour.