Chocolate-Dipped Coconut Macaroons

These cookies are crispy, nutty, and dunked in a luscious layer of dark chocolate. You’d never know it, but they’re healthy—they’re made with pure coconut, which is a great source of saturated fat. Saturated fat, much misunderstood, is actually good for our bodies. It helps keep our hearts, brains, bones, and immune systems strong. So when you dig into one of these cookies, you can thank it for fortifying you!

YIELD: 20–22 COOKIES

Ingredients

5 large eggs

3 cups unsweetened finely shredded coconut

⅓ cup classic monk fruit sweetener*

1 tsp vanilla extract

¾ tsp almond extract (omit for nut-free)

½ cup stevia-sweetened dark chocolate*

Instructions

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. Separate the egg yolks from the egg whites (you can find helpful video tutorials for this on the internet). We’re only using the egg whites for this recipe, so you can save the yolks for another day. Place the egg whites in the bowl of your stand mixer, or use a large bowl and a handheld mixer. Whip on high just until the egg whites become super fluffy and they form medium peaks when you flip the whisk over.

3. Using a rubber spatula, gently fold in the shredded coconut, monk fruit sweetener, vanilla extract, and almond extract.

4. Pack the dough into 20 to 22 balls using a 1½-tablespoon cookie scoop or heaping tablespoon, and place them on the cookie sheet. If all the balls don’t fit on 1 sheet, you can bake them in 2 batches. Bake the macaroons for 18 to 20 minutes, or until golden brown. Allow them to cool for at least 5 minutes.

5. Line a plate with parchment paper and set aside. Place the chocolate in a small heatproof bowl and microwave in 30-second intervals, stirring until smooth, or melt in a double boiler (“Double Boiler DIY”). Dip the bottom of each macaroon into the melted chocolate, then drizzle more melted chocolate on top. Place the macaroons on the plate.

6. Refrigerate the chocolate-dipped macaroons until the chocolate is set, about 10 minutes, then serve. Store leftovers in an airtight container at room temperature for up to 4 days.

*If you’re not worried about this recipe being sugar-free, replace the classic monk fruit sweetener with maple sugar and use regular dark chocolate.