Submitted by: Sherrie Butler
Prep Time: 20 Minutes
Cook Time: 17 Minutes
Need a chocolate fix? This is the ticket. I got about 20 macaroons out of this recipe with a small ice cream scoop. The one protein is for four macaroons. These macaroons are super moist too.
Place coconut flour, coconut and cocoa powder in large bowl, mix well. Pour coconut syrup, eggs and sea salt into double boiler. Wisk together until warm. Pour wet mixture into dry mixture. Mix well and put in refrigerator until hardened. Preheat oven to 325 degrees Farenheit. Use a small ice cream scoop or melonballer to make little balls. Line on a cookie sheet. Bake for 15 - 20 minutes or until just starting to brown on the edges. Cool and enjoy.
*Makes about 20 macaroons. Each macaroon would be about .25 protein and .25 carb (no fat). Serving size on recipe reflects what four macaroons would count as.