The words sweet and healthy are rarely found together. However, last year when my hubby started encouraging me to try my hand at refined sugar free baking a whole new world opened up. Soon I discovered how granulated sugar can be replaced in whole, or in part, with local wildflower honey or pure maple syrup. Of course it took a bit of experimentation, but I started to get the hang of it. I then dove into the art of “unbaking.” When you do not bake your food, or heat it to a temperature above ~110 degrees Fahrenheit, then you preserve all of the naturally occurring goodness in your ingredients. (i.e.- nutrients, healthy fats, etc.)
While these chocolate-glazed and chocolate-filled macaroons may look guilty, I promise they’re not! Even though they do contain some natural sweeteners, and a good bit of fat from the coconut, they contain ingredients your body can handle and easily digest. (Now don’t go eating 10 of these and then exclaiming, “London told me my body could take all of this!?!” But 2 or 3 at a time… for sure.) If you’re vegan, you can use pure maple syrup as the sweetener in both the macaroons and the glaze without any sacrifice on taste. Make sure to refrigerate these between servings and make sure to hide a few in the waaaaaay back of your refrigerator so your precious loved ones don’t eat them all when you’re not home. :-O Hope you enjoy!
If you like these healthy macaroons… be sure to check out my other Salted Caramel Coconut Macaroons, too!