This took several tries to perfect, but it was worth it!
8 oz heavy whipping cream, organic
10 oz unsweetened coconut flakes
1/4 cup raw honey
1/2 tsp almond extract
1/2 tsp vanilla extract
1/4 tsp sea salt
2 large egg whites
6 ounces 72% dark chocolate
Preheat oven to 350 degrees.
In a medium bowl, combine cream (liquid form), coconut, almond extract, honey, vanilla extract and salt.
In a small bowl, whisk egg whites until medium-firm peaks.
Fold firm egg whites into medium bowl ingredients.
Form 1-inch wide balls with your hands…pack them together. Place on a parchment paper-lined cookie sheet and bake for 15 minutes.
Let balls cool for 15 minutes.
In the meantime, melt chocolate in a double boiler over low heat. Dip half of a macaroon in the melted chocolate.