Paleo Chocolate Coconut Haystacks

I made these bad boys as gifts for both my mom and my mother-in-law for Mother’s Day. Not including the freeze time these took me mayybe 15 minutes to prepare. These Paleo Chocolate Coconut Haystacks (also referred to as Macaroons) are a great mix of chocolate, coconut and sweetness, thanks to the raw honey.Paleo Chocolate Coconut Haystacks

This is my last full week before the pageant so no more sweets for me until Sunday. I mean look at these cookies! Thank goodness I gave the majority of them away otherwise it would have been a disaster having them in my freezer – staring back at me all week. :)

Paleo Chocolate Coconut Haystacks

For Mother’s Day we took our families out for brunch and to see The Great Gatsby. Apparently Mother’s Day is the #1 eat-out holiday and boy am I glad I added a large enough buffer before the movie otherwise we may have been late for sure.

As for The Great Gatsby, I really enjoyed it. The blend of modern music throughout was so fun. I absolutely love movies based in that gangster/flapper period of history. Have you seen it yet? What did you think?

Paleo Chocolate Coconut Haystacks

Back to the cookies! I thought having an additional drizzle of chocolate on top would be a nice topping but really they don’t even need it. These haystacks can absolutely stand alone.

Paleo Chocolate Coconut Haystacks

If you give them a try, let me know what you think. I guarantee you won’t be disappointed.

Paleo Chocolate Coconut Haystacks


Ingredients

  • 3 cups coconut flakes
  • 1/4 cup cocoa powder
  • 1/4 cup cacao nibs
  • 1/4 cup raw honey
  • 1/3 cup coconut oil, melted
  • 1 vanilla bean, sliced and seeds removed
  • 3-5 oz 72% (or higher) dark chocolate, melted (optional)
  • 1 tablespoon grassfed butter (optional)

Directions

  1. In a large bowl, mix the coconut flakes, cocoa powder, cacao nibs, raw honey, coconut oil and vanilla. Stir well to combine.
  2. Using an ice cream scoop, spoon rounds of coconut mixture onto a sheet of parchment paper over a rimmed baking sheet.
  3. Freeze for 1 hour.
  4. Optionally, melt dark chocolate and butter together in a small pot over low heat and drizzle over the frozen cookies. Return to freezer for additional 30 minutes.
  5. Serve with or without the final chocolate drizzle.
  6. Enjoy! :)


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