Goat Cheese, Dark Chocolate & Lavender Macaroons – a delicious recipe with chevre, coconut, cacao powder, Chocolate, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix the room temperature goat chevre with the vanilla extract, sea salt and raw cacao in a medium sized bowl. Set aside.
2
melt the chocolate in a double boiler (I do this by placing a heat proof bowl in a pot of boiling or simmering water. The bottom of the bowl should not be submerged in the water, as you don't want to burn the chocolate). Once the chocolate is melted, turn the heat off, but leave the bowl of chocolate in the pot so it doesn't solidify while you are forming the macaroons.
3
Add two tablespoons of the melted chocolate to the chevre mixture and stir well. Then add the coconut to this mixture and stir until combined.
4
Form the macaroons using your hands. I made balls that were about the size of a golf ball and then flattened them a bit. Place the macaroons on a parchment lined baking sheet. Once you have formed all of the macaroons, dip one side (or the whole thing if you are feeling those vibes) in to the remaining melted chocolate and place on the baking sheet. Sprinkle with the lavender flowers. Place in the freezer until the chocolate is dry. Enjoy!
331
kcal
Calories
19
g
Fat
36
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces Plain Goat chevre, 2 1/2 cups Unsweetened, shredded coconut, 1/4 cup Raw cacao powder, 1 cup Fair Trade Dark Chocolate (I used 88%), and more.
Yes, Goat Cheese, Dark Chocolate & Lavender Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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