These paleo blueberry chocolate macaroons are bursting with sweet wild blueberries and dipped in creamy dark chocolate. They make for an easy, no fuss paleo dessert!
Let’s discuss the difference between macaroons and macarons. Macaroons, like these, are basically a bunch of coconut held together by egg whites. Sometimes dipped in chocolate and adorned with cutesy little chopped nuts, ginger (like these dark chocolate orange dipped macaroons), or whatever else you want to sprinkle on that chocolate while it sets.
Macarons, on the other hand, are a really impossible to pronounce (when you never took a day of French in your life), temperamental and fragile French sandwich cookie of sorts. They involve precise measurements, perfectly beaten egg whites and a lot of staring at the oven praying they’ll bake up and grow their trademark “feet”. They line bakery shop store front windows in their pretty pastel colors, but don’t let that cutesy appearance fool you, they can throw even an experienced home baker into a fit of rage when sheet after sheet come out hollow, cracked, footless or just flat.
I may or may not have had some experience with that (how not to make macarons). Almost three years later, I can finally see the comedy in that post. At the time, I wanted to scream, cry and punch the French person who first created them square in the face.
Since that poignant April day, I’ve stuck to the former, macaroons. They’re the kind of cookie that never gives you problems. There’s no nerve wracking oven-staring necessary, and unlike macarons, they’re actually very easily adaptable to a paleo friendly diet. Try to substitute maple syrup for sugar in a macaron and your world will likely fall apart. The same substitution in macaroons, however, is a simple swap. They’re a chill cookie and when it comes to baking, I’m all about that.
These paleo macaroons are filled with wild blueberries that not only give them a really awesomely funky color but a bit of a superfood health boost too so you can now justify eating half the batch yourself. #doingitformyhealth Duh
1 cup unsweetened shredded coconut
2 tablespoons coconut flour
1/2 cup frozen blueberries, thawed and rinsed
1 tablespoon pure maple syrup
2 tablespoons almond milk, or coconut milk, from a carton
pinch of kosher salt
1 egg white
1/4 cup dark chocolate chips
1/2 teaspoon coconut oil
- Preheat oven to 325°F, line a baking sheet with parchment paper or silicone baking mat.
- Place the shredded coconut, coconut flour, blueberries, maple syrup, milk and salt in a food processor. Pulse a few times, scraping down as needed until combined but still chunky. Set aside.
- Place the egg white in a small bowl and beat with a handheld electric mixer until stiff peaks form.
- Transfer the coconut mixture into a large bowl and gently fold in the egg whites until well combined.
- Scoop the mixture out onto the baking sheet by the tablespoonful.
- Bake for 15-20 minutes until bottoms start to turn golden brown.
- Remove from oven, let cool for 5 minutes on baking sheet before gently transferring to a cooling rack. Let macaroons cool completely.
- Melt the chocolate and coconut oil in a small bowl.
- Dip the flat bottoms of each macaroon in the chocolate and place back on the parchment lined baking sheet.
- Refrigerate on the baking sheet until chocolate is set, about 20 minutes.