Macaroons are an irresistible treat, and with this recipe you won't have to feel guilty about indulging in them. They are crispy on the outside, chewy on the inside, and bursting with coconut flavor. The pistachios and chocolate add an extra touch that not only make them more delicious, but add a beautiful presentation as well.
Ingredients:
- 2 egg whites
- 1/4 cup honey
- 1 tsp vanilla extract
- Zest from 1 lemon
- Pinch of salt
- 1 1/2 cups grated coconut
- 2 tbsp ghee or coconut oil, melted
- 3 1/2 oz. dark chocolate
- 1 tbsp pistachio nuts, chopped
Begin by preheating the oven to 350 degrees, and lining a baking sheet with parchment paper.
In a bowl, whisk together the egg whites, honey, vanilla extract, lemon zest, and salt until foamy.
Mix in the ghee (or coconut oil) and the grate coconut. Allow this to sit for 20 minutes so that the coconut absorbs the liquid.
Spoon tightly packed tablespoons onto the parchment paper, and bake for 8-12 minutes until they turn golden. Allow the macaroons to cool.
Melt the chocolate and chop the pistachios. Dip the bottom of each macaroon in the chocolate and top with the pistachios.
Servings: About 20 small macaroons.
