sweet and fancy treat for any occasion! Chocolate-Dipped Coconut Macaroons are a delicious and easy, gluten-free, vegan, paleo, and allergy-free dessert recipe. Everyone will be wowed by this healthy coconut and chocolate bite!
In a large mixing bowl, combine the coconut, coconut milk, erythritol, and psyllium husk. Mix well to combine.
Line a baking sheet with a Silpat or parchment paper.
Scoop out 24 packed macaroons, 1 tablespoon each, and place these mounds on the lined baking sheet.
Bake for 13-15 minutes until just golden brown. Remove and let cool while you prep the chocolate.
In a microwave-safe bowl, melt the chocolate chips in the microwave using 20 second intervals until melted and you can mix it smooth.
Now take each macaroon and dip the flap bottom in the melted chocolate, place it bottom up on the baking sheet and let harden. Repeat the process for all 24 macaroons. (If you put them in the fridge, they’ll harden faster!) Then you can store them in an airtight container.