Every now and then, I get a need for a little something sweet. I am always trying to create nibbles that satisfy, not just my sweet tooth, but my kids. These are a type of macaroon cookie, hence the name re-mac cookies. These were a big hit with 4 out of 5 of my guys (my non-coconut loving son was not a fan). These are not too sweet to derail the blood sugar/insulin balance, but sweet enough to satisfy a sweet craving and, more importantly… my chocolate craving. I hope you enjoy!
1 cup almond meal flour
1/2 cup unsweetened, unsulfured shredded coconut
1/3 cup coconut oil, room temp
1/4 cup pure maple syrup
1 egg (Can leave out if vegan)
pinch of sea salt
1/2 cup dark (60-70% cocoa) chocolate chips
Preheat oven to 350 degrees. In a medium bowl, combine almond flour, coconut and coconut oil. Stir in the egg, salt and maple syrup mixing to incorporate all of the coconut oil and blend thoroughly. Fold in the chocolate chips.
Using a small ice cream scoop or a tablespoon, scoop a 1 inch round ball and place on a cookie sheet. Space dough balls 1.5 inches apart on sheet. Press ball down slightly. Bake at 350 degree for 10 minutes or until begin to turn olden brown on edges. Cool on wire racks. Makes about 2 dozen macaroon like cookies.