Chocolate Coconut Chewy Macaroons (just like Neilsons)
If I was to binge on commercial candy, I would choose Nielsons chocolate macaroons.
Oh my word the crunch, the Chocolate, the yum!
Honestly, I could never not eat the whole box and then want another.
That’s how much I used to LOVE these babies!
I couldn’t find the ingredients anywhere online, so I had to create this recipe from memory.
If fact, a lot of places online say that this product is discontinued and it isn’t listed on the Neilson website.
Although my version is a much darker chocolate version, I think you will appreciate the resemblance to the taste and texture of the Neilson recipe.
And of course, mine has no crappy refined oils or sugar to speak of : )
If you want to boost your metabolism, use coconut oil instead of butter (in conjunction with a low carb diet)!
What you will need:
1 cup coconut oil or butter (I used butter in the photos)
1 cup cocoa powder
1/2 cup ground almonds (or you can also purchase almond meal – peeled and ground for you).
1/2 cup of ground dessicated (shredded) coconut
1/2 cup of dessicated (shredded) coconut
3 Tbsp Swerve (ground erythritol)
3 drops plain stevia extract
Variation: cut down on the cocoa and add milk powder or coconut milk powder in it’s place for a more milk chocolate flavour (I prefer it dark)!
How to do it:
Step 1: Ground 1/2 cup almonds.
Step 2: Ground 1/2 cup dessicated (shredded) coconut (remember to leave the other 1/2 cup desiccated coconut unground to get the correct texture.
Step 3: Put all ingredients on the stove top in a pot on medium, stir until all the butter is melted and everything is blended.
Step 4: Scoop into a mould or refridgerate until you can form into balls or if you have cake decorating equipment, you could actually create the macaroon shape.
Step 5: Store in the fridge.
What do you think Neilson macaroon lovers!? Does it make the cut?