Chocolate Cherry Macaroons (Gluten-Free)
For the chocolate-lovers among us, these deliciously satisfying macaroons are rich in protective flavonoids from the cocoa, chocolate, and dried tart cherries. As a grain-free “cookie” alternative, these lower carb macaroons are perfect for friends and family who prefer gluten-free, Paleo, and/or vegan treats.
- 1 cup almonds (ground into flour—will make about 1 ¼ cup ground almonds)
- ½ cup cocoa powder (unsweetened)
- 3 cups (about 8 oz) unsweetened shredded coconut
- ¾ – 1 cup dried tart cherries, chopped
- ½ teaspoon salt
- 1 cup pure maple syrup
- 2oz. unsweetened chocolate, melted and cooled slightly
- ½ cup (4 oz) coconut oil or coconut manna (whole coconut puree), melted
- 1 tbsp pure vanilla extract
Preheat the oven to 300°F. Line two baking sheets with parchment paper.
In a large mixing bowl, stir together the almond flour, cocoa powder, unsweetened shredded coconut, chopped cherries, and salt.
In a separate bowl or large liquid measuring cup, whisk together the maple syrup, melted chocolate, melted coconut butter, and vanilla extract. Pour over the shredded coconut mixture and stir until completely combined. (It is helpful to let this mixture sit for about 15 minutes to allow the coconut to absorb some of the liquid).
Using a small cookie scoop (preferable) or a spoon, form tablespoon-sized balls (about size of a walnut) on the prepared baking sheet.
Bake for 15-20 minutes. Check macaroons at 15 minutes to make sure they are not burning on bottom. Best to bake another 5 minutes or so, until they are dry to the touch. Remove from oven and let cool completely.
Store in a glass container with tight-fitting lid. For storage longer than a few days, it’s better to store macaroons in freezer.
Makes about 66 macaroons (or 33 servings). Each serving of 2 macaroons provides about 105 calories, 2g protein, 9g fat (6g sat, 0 mg cholesterol), 7g carbohydrate (3g sugar, 2g fiber), 20 mg calcium, 25 mg magnesium, 40 mg sodium, 100 mg potassium.