This easy chocolate coconut macaroons recipe needs only 5 ingredients, plus the chocolate dip. Gluten-free paleo coconut macaroons are sweet, crunchy, and naturally sweetened.
Preheat the oven to 325 degrees F.
In a small sauce pan over medium heat, whisk the coconut milk and 2 tablespoons of honey together. Bring to a simmer and let reduce a bit, until it darkens just a little in color and thickens to the consistency of condensed milk. Remove from heat and let cool.
With an electric mixer, beat the egg whites on high speed until stiff peaks form, about 2 minutes.
Line a baking sheet with parchment paper and scoop about 2 tablespoons of batter at a time into little mounds.
Bake for 25-30 minutes, until golden.
While the macaroons are baking, mix up the chocolate glaze. In a small sauce pan, melt the coconut oil and 1 tablespoon of honey together. Remove from heat and allow to cool slightly. Whisk in the cocoa powder until smooth and creamy.
Dip each macaroon into the chocolate mixture. Allow the chocolate to harden just a bit before topping with the salt, or it will melt.
Serving Size: 1 small cookie