Chocolate Chip Pecan Macaroons

We loved my Paleo Coconut Pistachio Macaroons so much that I wanted to make them again. Ghirardelli Dark Chocolate Chips (60% cacao) make anything better and I really need a little dark chocolate now and then, don't you? These macaroons are naturally sweet and much better for you than macaroons filled with processed sugars and preservatives. And, they're fast.

I rubbed coconut oil on a heavy cookie sheet.
In a big bowl, I put:
 3 TBSP honey
 2TBSP hot water (from the tap)
1 tsp vanilla. 

I stirred it up with a wooden spoon.

Next I added
 1 1/2 cups unsweetened Organic Coconut Chips
1/2 cup pecan pieces
1 cup Ghirardelli 60% dark chocolate chips.

I stirred for a little bit, letting the coconut get even moister.

I broke 2 organic eggs into a small bowl and stirred them up with a fork. Then I put the egg mixture in with the other ingredients and stirred.

I used my Pampered Chef cookie scoop to place them onto the cookie sheet. I pressed the batter each time to "compact" it in the cookie scoop. This helped them make a nice little haystack and stick together better on the cookie sheet.

I cooked them in a 400 degree oven for 12 minutes.

If you have someone in your house that doesn't want the chocolate chips in  his (like GER some days) and you do want them,  just scoop his out first, and THEN add the chocolate chips and scoop out the rest. You can cook them all at the same time. 

I bet you won't have any left over!!!