Makes about 12 cookies
CACAO NIBS are not chocolate chips. Sorry (I really am!). Chocolate chips contain sugar while cacao nibs do not—but let me tell you, cacao nibs are still a treat. They are raw and manage to stay within the Pure guidelines, which is great news for dessert lovers. Dark, no-sugar-added cacao is actually rich in antioxidants. So, while standard chocolate is a no-no in Pure eating, these flavorful, satisfying macaroons will remind you of all the joy chocolate brings to life.
1 cup unsweetened shredded coconut, plus more for sprinkling
⅓ cup coconut flour
½ cup full-fat canned coconut milk
¼ cup real maple syrup
Pinch of ground cinnamon
Pinch of ground vanilla bean (or ¼ teaspoon gluten-free vanilla extract)
Pinch of Himalayan salt
⅓ cup raw cacao nibs
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine all the ingredients except the cacao nibs in a saucepan and heat gently over medium-low heat, stirring to combine, until warm. Transfer to a bowl and let sit for 2 minutes. Stir in the cacao nibs and mix until everything is combined.
Using your hands, scoop up bits of dough, roll into 1-inch balls, and place on the lined baking sheet. Sprinkle with shredded coconut.
Bake for 12 to 15 minutes, until the tops start to lightly brown. Let cool before removing from the sheet. Store in an airtight container in the refrigerator for up to a week, but I bet they won’t last that long.