How to bake chocolate pistachio macaroons
Preheat oven to 325°.
I used 1/2 coconut palm, 1/2 xylitol for the sugar.
I used salted pistachios and they taste GREAT!
Process pistachios and 1/4 cup sweetener of your choice on high 40 seconds.
Add cocoa and pulse on high 6 times to incorporate.
Put the 4 egg whites in a glass or metal bowl. Whisk on low 1 1/2 minutes.
Paleo friendly with dark chocolate and the right sweetener.
Add remaining 1/2 cup sweetener and continue to whisk on high.
Whites should have firm peaks after 3 minutes.
Gently fold in pistachio/chocolate mixture and chocolate chips with a spatula.
Take care not to deflate the mixture.
Spoon out on a parchment paper prepared pan or two.
Bake at 325° for 40 minutes.
Slide parchment off pan to cool.
Peel off parchment and enjoy!