Riding Fuel - Chocolate Coconut Macaroons

Words and Photos by Lottie Bildirici

Macaroons will always remind me of Passover, a time honored Jewish holiday that we celebrate every spring. During the 8 days of Passover we don’t eat any gluten, which includes bread, pasta and any products that have wheat. With limited options, we pretty much cook all our own food that week. Since they are gluten free, macaroons are a go-to dessert at our house.

Recipe :

• • 2 1/2 cups unsweetened shredded coconut
  • 3/4 cup date sugar
  • 4 egg whites
  • 2 tablespoons cocoa powder
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • pinch of salt

Directions:

1. 1. Pre-heat oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper and non-stick spray
   2. In a food processor combine everything until well combined.
   3. Transfer mixture to a bowl. Using a small ice cream scooper scoop mixture on to prepared sheet. You should have about 14 macaroons.
   4. Cook for 10 minutes.
   5. Let cool and optional drizzle with chocolate