Chocolate Covered Strawberry Macaroons
Serves: makes about 3 dozen cookies
  • 5 cups Shredded Coconut (use finely shredded, unsweetened coconut)
  • 1 teaspoon Vanilla Extract or Paste
  • Pinch of Fine Sea Salt
  • 1 tablespoon Coconut Oil
  • 2 tablespoons Almond Flour
  • 5 tablespoons Maple Syrup
  • 7 ounces Freeze Dried Strawberries, crushed
  • ½ cup Dark Chocolate Chips, melted
  1. Add the shredded coconut to a high speed blender (I use a Vitamix
    ) and process for 1-2 minutes, or just until it begins to turn into coconut butter. There should still be shreds of coconut in the mixture, but it should start to look just a little bit like a nut butter.
  2. Add the vanilla, salt, coconut oil, almond flour, and maple syrup to the blender and process just until the ingredients are combined. You may need to move the ingredients around with a rubber spatula a bit as the mixture will become thick.
  3. Add the crushed strawberries to the blender and process until just combined. If the mixture is too thick for the blade to mix it, transfer the dough to a bowl and fold in the strawberries with a rubber spatula. You want there to be visible pieces of the strawberries, so don't blend them in to the point where they break up into to small of pieces.
  4. Place scoops of dough ( I use a scoop with about a 1 tablespoon capacity) on a parchment lined baking sheet and place them in the fridge for 10 minutes.
  5. Remove and dip the bottoms of the cold cookies in the melted chocolate. Place the cookies back in the fridge when they have all been dipped in the chocolate and let set for a few minutes. When the chocolate has set, you can place them in an airtight container and store them in the fridge for several weeks.
  6. *Alternatively, you can dehydrate the cookies. Placed them in the Dehydrator for a minimum of 16 hours to achieve a slightly crispy outside. You can dehydrate them form much longer for an even crisper cookie. Just test one every few hours or so. After the cookies have dehydrated, dip them in chocolate and refrigerate.
Recipe by The Kitchen McCabe at