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I made an entire bag of chocolate-coconut macaroons that we took hiking with us, small treats that combined the caloric punch of fatty coconut and coconut sugar with the protein of egg whites and the buzz of chocolate. Because space was an issue, I didn’t whip the egg whites, opting to food-proccess them instead. They were probably the best trail food I’ve ever had.

I adapted this recipe from Smitten Kitten, halving the chocolate on the assumption that I was going to be eating about five of them in a row. I also added another egg (extra protein) and a dab of coconut oil (extra fat) and adjusted the sugar. Note: if you want a really decadent treat, use the Smitten Kitten version.

Yield: About 2 dozen tablespoon-sized cookies

About 2 ounces (115 grams or about 1/3 cup) unsweetened chocolate. I used half of Ghirardelli’s unsweetened baking bar, and also added a tablespoon of coconut oil.
About 14 ounces (400 grams) unsweetened flaked coconut. I bought mine from the organic bulk section.
1/2 cup (130 grams) coconut sugar
2 tablespoons cocoa powder
4 large egg whites
Heaped 1/4 teaspoon flaked sea salt
1/2 teaspoon vanilla extract

Heat oven to 325°F. Oil a glass baking dish well.

Heat chocolate chunks and the tablespoon of coconut oil in a small saucepan over low heat until almost melted, then stir until they’re smooth. You don’t want to overheat the chocolate.

In a food processor, blend the coconut. Add the sugar and cocoa powder and blend another 30 seconds or so. Add egg whites, salt and vanilla and blend until combined, and then blend in the melted chocolate. With a tablespoon, scoop batter into 1-inch mounds on the baking dish. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.

Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking, and let cool completely before putting them in plastic baggies for the trail.

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