No-Bake Chocolate Coconut Macaroons

Servings: 16
Calories: 277.0kcal/1158.8kJ (per serving)
Fat: 27.2g (per serving)
Carbs: 17.5g (per serving)
Protein: 3.4g (per serving)

About

These taste just like no-bake oatmeal cookie without the carbs! I love the coconut flavor and these almost double as a fat bomb! It’s a win-win and they are super quick and easy to make.

Ingredients

1 cup butter
½ cup almond milk, vanilla or other flavors, unsweetened
1 ¼ cup the ultimate icing sugar replacement by swerve
3 tablespoon cocoa powder
½ cup almond butter
2 teaspoon vanilla extract
¼ teaspoon coarse kosher salt by morton
3 ¼ cup, shredded coconut, dried, shredded or flaked, unsweetened
16 each almonds

Instructions

Line two baking sheets with parchment paper and set aside. In a small saucepan, combine the butter, almond milk, ¾ cup of sweetener and cocoa powder together. Heat until butter is melted and then bring the mixture to a boil. Boil for 1 minute exactly. Have all other ingredients ready to go so once it is done boiling you can move on to the next steps.
Turn the heat off the chocolate mixture and add the almond butter, vanilla and salt. Stir to melt almond butter and combine together.
Pour the mixture over the coconut flakes adding an additional ½ cup of sweetener. Mix and place mixture in the refrigerator until the butter starts to solidify again. The coconut flakes will have liquid butter around it, but when it’s ready the butter will start to incorporate back into the coconut flakes. This is when it’s ready to be scooped out onto the parchment paper.
Scoop coconut mixture onto the parchment paper in heaping 2 T balls. I used a 1 oz cookie scoop to do this. I topped each with one almond. Place baking sheets in the fridge until cookies are firm. Keep stored in an airtight container in the fridge.