Valentine’s Day is sneaking right up and while I’m not big into the holiday, I do like having a special festive treat. Whether you’re celebrating the holiday a lot or a little, these Valentine’s Day coconut macaroons are definitely worth making.
The really special thing about these macaroons is their natural reddish color, which makes them perfect for the red and pink holiday that Valentine’s Day is. The color is 100 percent natural and comes via red beet powder.
Meanwhile, I’m guessing the next question is whether or not these taste like beets. I assure you that they don’t…not even a little. Normally, beet powder does emit a bit of a beety flavor (which I like — sometimes, it even seems kinda rasberryish), but it’s not noticeable in these.
This recipe is easy, overall, but does take some patience, especially when shaping the macaroons. I recommend using a tablespoon-size measuring spoon and packing the coconut in, so it can take on a dome shape (a small cookie scooper can work too). The chocolate-dipping phase requires a gingerly hand as well. Again though, none of this is difficult — just takes a little time and care.
Looking for other Valentine’s Day treats? Check out my strawberry coconut butter cups and chocolate thumbprint cookies with strawberry coconut cream.
Lastly, watch me making these on Valentine’s Day HERE on Portland’s KATU Afternoon Live.
Cheers and enjoy!
With a festive natural red color, these Valentine's Day coconut macaroons are a perfect holiday treat! Full of toasted coconut flavor and not too sweet either. No refined sugars, gluten, grains or dairy.
- 2 cups unsweetened shredded coconut
- 1 Tbsp red beet powder
- Pinch of sea salt
- 1/4 cup egg whites
- 3 Tbsp raw honey
- 1 Tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 cup good-quality dark chocolate chips, plus a little extra to melt and drizzle on top, if needed and desired
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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Mix the shredded coconut, red beet powder and pinch of sea salt together in a large bowl. Then, mix in the egg whites, raw honey, melted coconut oil and vanilla. Stir well to incorporate.
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Next, scoop the mixture into tablespoon-size scoops (helps to push the mixture down inside the tablespoon, so it will hold together) and place on lined baking sheet. Bake in preheated oven for 15-20 minutes or until tops and bottom edges are light golden brown.
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While macaroons are cooling, melt dark chocolate chips in double boiler over medium-low heat. Once melted, remove from heat and carefully dip the bottom of each macaroon in the melted chocolate. Place back on parchment-lined baking sheet to set. Drizzle any extra melted chocolate on top or melt extra for drizzling on top, if desired.
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