I would have to say that one of my favorite cookies my mom makes at Christmas are Coconut Macaroons! They melt in your mouth and are out of this world! However, I do know they are not the healthiest! So here is an updated version that combines both chocolate and coconut! What is not to love about that!
Mocha Coconut Macaroons
1 tbsp flour of choice (or protein powder)
1 tbsp cocoa powder
1 tsp instant coffee powder, such as Mt. Hagen (decaf or regular)
1 cup shredded, unsweetened coconut (not low-fat)
1/2 cup plus 2 tbsp milk of choice or canned coconut milk
3 tbsp agave or pure maple syrup
pinch stevia or 1 more tbsp agave or maple syrup
1/4 tsp pure vanilla extract
just over 1/16 tsp salt
melted chocolate chips or healthy chocolate sauce, for dipping
Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray. Cook at 350 F for 14-16 minutes. Let cool before removing from tray. Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and refrigerate or freeze to set. Makes 12-22 cookies, depending on the size cookie scoop you use.