Desserts - Created Date : 12.7.2019

Double Chocolate Macaroons (Gluten Free, Paleo + Vegan)

Double Chocolate Macaroons (Gluten Free, Paleo + Vegan)

Double Chocolate Macaroons (Gluten Free, Paleo + Vegan)

These rich Double Chocolate Macaroons are made super chocolatey with both cocoa powder and melted chocolate. These easy cookies are dipped and drizzled with chocolate, and they’re gluten-free, Paleo + vegan.

Sometimes I get really excited about a recipe and I’ve got to share it right away. Case in point? You’re looking at ’em ??

As soon as I bit into one of these double chocolate macaroons, I had to get the recipe on here ASAP, because I felt mean withholding these beauties any longer than I had to. They’re so good.

I’m going to be honest though, these are for dark chocolate lovers! They are dark and seriously chocolatey, thanks to a double dose of chocolate in the macaroons, and then an extra dip and drizzle of dark chocolate. Swoon – right?! ??

These coconut macaroons use unsweetened shredded coconut, mixed with a bit of almond flour and cocoa powder. I used Dutch processed cocoa powder because I love how deep and dark it is, but if all you have on hand is regular cocoa powder, that will still do the job.

These are sweetened with maple syrup, and coconut butter helps hold these together and add moisture. Adding even more chocolate richness is melted unsweetened chocolate. Just 1 oz. is all you need for a SUPER rich, dark flavor. Because it is unsweetened chocolate, it’s super dark. If you prefer a lighter, sweeter chocolate flavor, you can use dark or even semi-sweet chocolate here.

The chocolate macaroons are baked at a low temperature so that the insides have time to cook before the outside burns. By baking low and slow, we get a rich, chewy macaroon that’s super fudgy in the center without being overly gooey.

Once they’re baked, they get even MORE chocolate. These little chocolate macaroons take a quick dip in a melted chocolate bath, and then more chocolate is drizzled all over the top. I added a sprinkle of espresso sea salt just to round things out with a salty twist – any sort of flaky sea salt would be delicious here, if you’re into the salty/sweet thing.

These double chocolate macaroons could be made even MORE chocolatey if you wanted to add mini chocolate chips into them, or less chocolatey if you want to skip the dip and drizzle. Either way, you have a rich and chewy macaroon that’s loaded with chocolate flavor and not at all dry or crumbly.

These will most definitely satisfy your sweet tooth at the end of the day, and since they’re gluten-free, grain-free, Paleo AND vegan, they’ll fit into just about anyone’s diet. Enjoy!

For the chocolate drizzle


Preheat the oven to 275°F and line a baking sheet with parchment paper.

In a large mixing bowl, stir together the almond flour, cocoa powder, unsweetened shredded coconut, and salt. In a separate bowl or large liquid measuring cup, whisk together the maple syrup, melted chocolate, melted coconut butter, and vanilla extract. Pour over the shredded coconut mixture and stir until completely combined.

Using a small cookie scoop (preferable) or a spoon, form tablespoon-sized balls on the prepared baking sheet. They can be pretty close together - they’ll only puff up a little bit.

Bake for 15 minutes. Rotate the pan and bake for another 7-10 minutes or until they are dry to the touch. Let cool completely before dipping.

After the macaroons have cooled completely, melt the dark chocolate and coconut oil in the microwave in 30-second increments, stirring between each, until completely smooth. Dip each macaroon into the melted chocolate to coat the bottom, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. If desired, put the excess chocolate in a zip bag and snip the corner to drizzle over the macaroons. Let cool at cool room temperature or in the refrigerator until the chocolate is set, about 30 minutes.

Store leftovers at room temperature in a sealed zip bag or an airtight container.

I don’t blame you for sharing thee beauties right away! These look GORGEOUS, Rachel! I’ve never made a macaroon before, but when I do, double chocolate is going to be it. I think I could snack on these all day long!

It’s a known fact, any thing that is double chocolate is hands down way better than something with only one type of chocolate! The chocolate factor in these macaroons is so real that I can almost taste it from here! The darker the chocolate the better for me :)

MORE CHOCOLATE please! Pass the minis! Oh man I can just feel the overwhelmingness of this in my mouth right now. I need it! Love that drizzle! oh and ps totally get those recipes that you have to share, like yesterday. Love blogging! So fun! :)

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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