“Chocolate Covered Strawberry” Paleo-Style Macarons

Chocolate Covered Strawberry MacaronsThese little cutie-pies were in the Paleo Valentine’s Day bake sale boxes. They were very simple. Simple to make. And simple to pop in your mouth and enjoy!  Here’s how I made these little treats:

“Chocolate Covered Strawberry”  Paleo-Style Macarons

The Cookie:
1 cup almond butter
1 pastured chicken egg
1/3 cup + 2 tablespoon organic maple syrup
2 Tablespoons organic cocoa powder
1/2 + 1/8 teaspoons baking soda
1 teaspoon apple cider vinegar
2 teaspoons homemade vanilla extract
1/2 teaspoon sea salt

Preheat oven to 325 degrees {Fahrenheit}

In a food processor, I combined all of the cookie ingredients and  processed on low until ingredients are well combined. Then, I transferred the dough to a piping bag. (You can use a zip-top bag and simply cut the tip if you do not have a piping bag). I piped little quarter sized swirls of dough onto unbleached parchment-lined baking sheet. {They won’t “grow” much during baking}

Piped Macrons in the Making

These are tiny little mounds of yumminess, so they don’t take long to bake at all. I set the timer for 5 minutes and that was just about right for a still-chewy center. Some stayed in for a full 6 minutes, and they were a bit over-done, in my opinion.

Macaron Cookies all baked.

At this stage of the game, you can chomp down on these tiny little chocolate cutie-pies just like they are seen above, looking like a cookie version of a little chocolate kiss.

Or, if you are feeling indulgent, you can take it one step further, as I did for the bake sale, and turn them each into a tiny little sandwich. I used this STRAWBERRY FROSTING as a filling and they were just delicious! Look at how yummy these look with a little sandwiching makeover!  I can’t wit to use this recipe over the summer to make all sorts of grain and dairy-free ice-cream sandwiches!  I hope these inspire you do get creative, too.

~Kendra

Chocolate COvered Strawberry Filled

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