Vegan
Hot
Chocolate
[social_buttons style=”hover” facebook=”true” twitter=”true” linkedin=”true”]
2
servings
5 min.
prep. time
5 min.
make time
easy
difficulty
INGREDIENTS:
- 2 cups sweetened shredded coconut
- 1/2 cup finely chopped macadamia nuts
- 1/3 cup sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons all-purpose flour
- Pinch salt
- 2 large egg whites, lightly beaten
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 115g semisweet chocolate, melted
DIRECTIONS:
- Preheat oven to 325°(160°C). In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended.
- Drop by rounded tablespoonfuls 2 in apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
- Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Enjoy!
Recipes
QHoney cocoa powder is incredibly versatile and makes a great addition to your favorite smoothies, shakes, bakes, and cakes! You can throw some cocoa powder in your morning smoothie or overnight oats for a rich, chocolatey hit. Our cocoa powder adds a sumptuous chocolate flavor to your brownies, cookies, waffles, cupcakes, pancakes, and muffins.
