SALTED CHOCOLATE COCONUT MACAROONS

INGREDIENTS:

2 cups of unsweetened coconut flakes

2 egg whites

½ tsp. of almond extract

1 cup of confectioners’ sugar

2oz. of semisweet chocolate for melting

1 tsp. of cinnamon

½ - ¾ cup of coconut milk

2 tbs. of almond milk (oatmilk is fine too)

Salt

PREPARATION:

Preheat oven to 350 degrees. In a bowl, mix together the coconut, egg whites, and extract. Slowly mix in the sugar. Next, add the coconut milk. If the mixture seems too dry to bind, add some more coconut milk but slowly until you notice the mixture sticking together.

The size of balls should be the size of a small golf ball. If they are much bigger there will be a tendency for the ball to be dryer and may even fall apart either before it is baked, or possibly after.

Scoop out balls of the mixture and place them on parchment paper. Bake for 15 minutes and brown on the outside. Let cool.

In a separate bowl, have the melted chocolate in a double boiler set up. To help with melting it more smoothly, add the 2 tbs. of almond milk and continue to stir the mixture until it has a liquid consistency. It will harden when cooled.

Dip the macaroons or drizzle with chocolate and place them back onto parchment paper.

Sprinkle some sea salt over the macaroons. Allow the macaroons to harden. Then serve.