In a food processor using the “s” blade, process together the shredded coconut and the honey.
Next, add in the egg whites, the peppermint extract, collagen peptides and salt.
Process again until batter is well combined. On a parchment-lined cookie sheet, scoop tablespoon-sized balls and slightly press down (so the bottom of the macaroon is flat but the top is still rounded).
Bake for 16-18 minutes, then let cool.
While the macaroons are baking, melt the chocolate chips and coconut oil in a double broiler.
Once you are ready, dip each macaroon bottom into the chocolate then place on a parchment lined cookie sheet, drizzle some additional chocolate on top, then freeze for 10 minutes to set.
Macaroons will last up to one month in freezer or 1 week in refrigerator.
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