1 3/4 cups sweet, shredded coconut
1/4 cup sugar
1/2 tsp. vanilla
2 Tbsp. almond flour
Pinch of salt
Mexican Chocolate Drizzle
1 cup melted chocolate
1/4 tsp. cinnamon
Pinch of ground chili pepper (optional)
1. In a large bowl, mix all the macaroon ingredients until incorporated.
For Kids: With pre-measured ingredients, have them pour all the ingredients into the bowl if they’re able to. Help them mix it all together with a spoon!
2. Using a tablespoon, form little mounds of the coconut mixture onto a lined baking sheet.
For Kids: Measure out the mounds first, and then have them help you “perfect” them.
3. Bake at 350°F for 20 minutes.
4. Remove from oven and let cool for 10 minutes. Transfer to a cooling rack and let completely cool before adding the chocolate.
5. While the macaroons are cooling, make the chocolate mixture by adding the spices into the melted chocolate.
For Kids: Have them watch as you swirl the spices and chocolate together. Maybe even have them count until they can’t see the spices anymore. How many seconds does it take?
6. Take each cooled macaroon and dip the bottom into the chocolate, then place on a tray upside down until the chocolate hardens. You can put the tray into the freezer for 5 minutes to speed up the process.
For Kids: If they’re old enough, see if they want to try dipping the macaroons in the chocolate.
7. Turn the macaroons right side up and using a fork, drizzle the tops of the macaroons with the remaining chocolate. (Kids can help with this, too.) Let chocolate harden. Enjoy!