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.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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.
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.
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.