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Ingredients
- 1 1/4 cup unsweetened fine coconut shreds
- 1/4 cup almond flour
- 3 tbsp melted coconut oil
- 2 scoops collagen powder
- 2 tbsp honey
- 1 tsp agave
- 1 tbsp orange juice or juice from approx 1/2 orange
- 1 tbsp orange zest
- 1 1/2 tbsp ground flax meal
- 1 tbsp Cholaca
- 1 egg white
Cholaca Glaze
- 2 tbsp Cholaca
- 1 tbsp organic dark chocolate chips
- 1 tsp orange zest 1/2 tsp orange juice
Ingredients
Cholaca Glaze
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Instructions
- Preheat oven to 350f
- Line baking sheet with parchment paper
- Blend all macaroon ingredients together until a soft dough forms that holds together (you still want the coconut texture)
- Form small balls and place onto baking sheet
- Bake 10 - 14 minutes, until just golden brown
- Transfer to wire rack to cool
- In small bowl melt chocolate chips, Cholaca and orange juice (if microwaving make sure to microwave on low power for just 30 sec increments)
- Dip cooled macaroons into chocolate and dust with additional orange zest if desired
- Cool again on wire rack for approx. 10 mins
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