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Honey Coconut Macaroons

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For the Cocoa Chocolate Sauce:
1/2 cup Coconut Milk (or Coconut Cream for a thicker sauce)
1/4 cup Honey
1/3 cup Cocoa Powder
2 Tbs. Butter (room temperature)
1/2 tsp. Vanilla Extract
Fine Sea Salt

For the Macaroons:
2 large egg whites
1/4 cup Honey
1/2 tsp. Vanilla Extract
2 1/4 cups Unsweetened Shredded Coconut
Fine Sea Salt


Make the Macaroons:

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with parchment paper. Stir together egg whites, honey, vanilla, and a pinch of sea salt until combined. Stir in coconut until completely moistened.

Roll coconut mixture into small balls between your hands, then place about 2 inches apart onto baking sheet. Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.

Make the Chocolate Sauce:

Heat the coconut milk in a small heavy saucepan over low heat until just simmering.

Meanwhile stir the honey and cocoa powder in a bowl. Gradually stir in the hot coconut milk, stirring constantly until the mixture is shiny and smooth. Stir in the butter one Tablespoon at a time until completely incorporated. Stir in the vanilla and sea salt.

Sauce may be made ahead and kept in the fridge for up to a week.

Serve as a dipping sauce or drizzle over macaroons.


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