chocolate covered macaroons

My boyfriend and I have recently been on the pursuit to creating a healthier lifestyle.  It's not like we're unhealthy to begin with -- we mainly cook fresh, seasonal, organic  produce, and our diets are low in white carbohydrates, refined sugars, and other things that fall into the processed category -- but it's always worth taking steps to improving oneself.

One of the hardest parts for me, aside from avoiding the (salt and vinegar) chips aisle, has been cutting back on chocolate.

I have a major sweet tooth.  Yes, just me.

However, rather than completely eliminating chocolate from my diet, I just decided to embrace it in a gluten-free form and in small doses.  In this case, drizzled over these macaroons.  A quick pick-me-up treat that satisfies my chocolate sweet tooth.

-- Gluten-Free Chocolate Covered Macaroons makes 10

2 cups coconut flakes 1/3 cup honey 2 egg whites 1/2 teaspoon salt 1/4 cup gluten-free chocolate chips 1/4 cup almond milk

Directions In a medium bowl, gently whisk together egg whites and honey until small bubbles start to form. Whisk in salt, then slowly fold in coconut flakes half a cup at a time. Cover mixture, and chill in fridge for 30-45 minutes.

Preheat oven to 350.  Line a baking tray with parchment paper.

Remove coconut mixture from refrigerator.  Using two spoons, scoop two table spoons of mixture and form a tight ball -- I used a tablespoon measure and ice cream scoop, then used the back of the spoon to pack it in tight.  Place coconut mounds onto parchment paper, leaving 1-inch of separation between macaroons.  Bake for 10 - 15 minutes, or until lightly browned.

While macaroons are baking, prepare chocolate.  Place 1/2 cup of water into a small sauce pan, and sit a clear heat-proof bowl on top.  Place over the stove on medium-low.  Add chocolate chips and almond milk to the bowl, stir until smooth.

Remove macaroons from oven, and let cool for 45 minutes.  Serve with chocolate drizzled over, or dipped into chocolate.