Coconut Macaroons

Happy Valentines Day!
Here is an old favorite recipe for coconut macaroons that we have tweaked a bit, using chocolate and dates. Normally we form small pyramids, but today I also made a heart for my sweetheart.

Coconut macaroons
Makes around 12

10 fresh soft medjool-like dates, pitted
75 g 85% dark chocolate, coarsely chopped
30 (about 25 g) raw almonds
3 organic egg whites
1 tbsp extra virgin coconut oil or organic butter, room temperature
200 g shredded coconut, unsweetened

Heat the oven to 350F/175°C.

Line a baking tray with baking paper. Place almonds in a food processor and pulse until finely chopped, then add dates and chocolate and mix. Now add egg whites and blend until well combine and set aside. Melt the coconut oil in a pot on low heat. Add the shredded coconut and stir with a spoon. Then add the date mixture and gently stir to combine. Use your hands to form small pyramids or hearts and place on the baking paper. Bake for 10-12 minutes or until lightly browned.