In this recipe, I measured 1/4 cup of whole almonds (that I roasted on low heat in the oven for about 20 minutes to bring out their roasty/toasty flavor). I coarsely chopped them by pulsing them slightly in my little Magic Bullet, but you could also chop them coarsely by hand too. I used Ghirardelli's 100% cacao unsweetened "premium baking bar" as well as their "premium unsweetened cocoa" for the chocolate in this recipe. To compensate for using unsweetened chocolate instead of semi-sweet or bittersweet, I added some alcohol free liquid stevia drops. For me personally, it is the only liquid stevia that I really like because it
These macaroons contain no added sugar, wheat or grains. I intentionally reduced the Swerve by about 1 tablespoon in my batch since my "sweet tooth" is so drastically reduced now. I've included the full amount in the recipe below. Both hubby and I really liked these Chocolate Almond-Coconut Macaroons. We found them slightly crispy on the outside and slightly chewy on the inside. Besides getting the chewy/crunchy texture of the coconut, you also get the additional nutty crunch and toasty flavor of the roasted almonds all coated with the flavor of rich dark chocolate. Even though my hubby is not wheat, grain and sugar free, he commented that "these are some of the best things you've ever made and they don't taste any different than you'd expect from ordinary macaroons". Coming from him (someone that still consumes/enjoys wheat and sugar) speaks even more loudly to me because he still found these absolutely delicious too. I've snapped a few photos below as well as the recipe. Enjoy!
|This is the coconut I used in these macaroons|
|This is the liquid stevia |
|Shredded coconut, melted chocolate, cocoa powder and Swerve|
|Close-up pic of the batter|
|"Uncooked macaroons" ready to be popped in the oven|
|Out of the oven and cooled|
1 oz. Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar (total 2 squares)
Preheat oven to 325 degrees F. In a small glass custard cup or bowl, melt chocolate in the microwave for about 1 to 1-1/2 minutes (do this in 30 second intervals), stirring just until melted and smooth. Be careful not to overheat and burn or scorch the chocolate. This can also be done in a double boiler over hot water on the stove, if preferred.