Moroccan Mint Macaroons

SPECIAL COOKIES FOR ALL COOKIES Lovers! Moroccan Mint Macaroons. Name sounds good. Lets start to make.

Baking Scientist- Megan
Website –https://www.sweetsyoucaneat.com
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Photos byMilkshake Creative
Let’s start with the recipe now!

mint

Cookies Mint
COOKIES ball
COOKIES WITH spinkle salt
COOKIES
COOKIES WITH Mint
Megan - Baking Scientist
Cookies Mint COOKIES ball COOKIES WITH spinkle salt COOKIES COOKIES WITH Mint Megan - Baking Scientist
Print Recipe
Moroccan Mint Macaroons
Megan - "This easy coconut macaroon recipe is always a hit with my friends. To liven up the “party in your mouth”, I added a double hit of mint: one mint tea bag plus mint extract for a bright twist. The dark chocolate dip makes these cookies extra special and adds healthy antioxidants. This is a paleo and naturally gluten-free cookie recipe which also boasts a lot of protein and no refined sugar. No reason to stop enjoying at just one macaroon! "
Prep Time 25 min
Cook Time 18 min
Passive Time 60 min
Servings
people
Prep Time 25 min
Cook Time 18 min
Passive Time 60 min
Servings
people
Instructions
  1. Line a baking sheet with parchment paper and preheat the oven to 350º F/180º C.
  2. Make 24 cookies
Recipe Notes

1. In a medium heatproof bowl, combine the egg whites and sugar and whisk to combine.
2. Add in the coconut, melted coconut oil, vanilla paste, mint extract, and salt.
3. On the stovetop, place the heat-proof bowl over a pot of simmering water.
4. Cook over medium heat, stirring and scraping down the sides and bottom as you go.
Continue to cook until the mixture becomes translucent and thickens slightly.
About 10 minutes. (It will be like very thick oatmeal and the bottom will slightly start to scorch.)
5. Remove from heat and stir in the cocoa nibs.
6. Form the dough into 1.5-inch/3,5cm rounds in your hands, and space them evenly on the baking sheet.
7. Bake macaroons until deep golden brown, 16-18 minutes.
Remove from oven and place in freezer for 15 minutes.
Chocolate
8. Combine chocolate and coconut oil in a microwave-safe bowl and microwave for 1 to 1.5 minutes. Remove and stir to combine into a glossy, smooth chocolate coating.
9. Remove cookies from the freezer and place on a clean piece of parchment paper.
Hold one cookie in your hand and dip the top into the melted chocolate.
Dip 1 or 2 times for thin or thick chocolate coating.
Sprinkle a little large crystal salt onto chocolate to stick.
Allow the dipped cookies to harden in minutes.

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