Description
Delightfully chewy and naturally sweetened vegan and gluten-free coconut macaroons made with ground almonds, shredded coconut, and a rich chocolate coating. Perfect for holiday treats or anytime you crave a wholesome dessert.
Ingredients
Dry Ingredients
- 1 cup raw almonds, ground into a fine meal
- 1½ cups unsweetened shredded coconut
- ½ teaspoon plus ⅛ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup pure maple syrup
- ¼ cup coconut butter
- 1 teaspoon pure vanilla extract
- Seeds from 1 vanilla bean (optional)
Chocolate Coating
- 3½ ounces non-dairy dark chocolate
- 1 teaspoon coconut oil
Instructions
- Preheat and prepare baking surface: Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper to prevent sticking and also line a large plate with parchment paper for later use.
- Mix the dough: In a large bowl, thoroughly stir together the ground almonds, shredded coconut, sea salt, cinnamon, maple syrup, coconut butter, vanilla extract, and vanilla bean seeds until you form a thick, sticky dough.
- Shape macaroons: Using a 2-tablespoon retractable cookie scoop, form balls of dough and press them flat on top. If you don’t have a scoop, shape them by hand carefully. Place each macaroon about 2 inches apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15 minutes. Then rotate the baking sheet and continue baking for an additional 10 to 15 minutes, watching closely towards the end until the edges are lightly golden.
- Cool: Allow the macaroons to cool on the baking sheet for 10 minutes, then transfer gently to a cooling rack to cool completely.
- Melt chocolate: In a double boiler set over low-medium heat, melt the non-dairy dark chocolate together with coconut oil, stirring frequently until smooth and fully combined.
- Dip macaroons: Dip the flat base of each cooled macaroon into the melted chocolate, twirling so the base is fully coated. Place them upside down (chocolate side up) on the parchment-lined plate.
- Freeze to set chocolate base: Freeze the dipped macaroons for 10 to 15 minutes until the chocolate hardens.
- Drizzle chocolate topping: Reheat any remaining chocolate if needed until liquid, then drizzle over the top of each macaroon. Freeze again for 5 to 10 minutes until the drizzle is firm.
- Storage: Store leftover macaroons in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Notes
- Use raw almonds and grind them finely yourself for best texture and freshness.
- Coconut butter can be substituted with another plant-based butter, but coconut butter adds a distinct flavor.
- If you don’t have a vanilla bean, simply omit it and increase the vanilla extract.
- Watch the macaroons closely during the last 5-10 minutes of baking to avoid over-browning.
- For a firmer chocolate coating, chilling in the freezer ensures quick hardening.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
