Imagine sinking your teeth into a perfectly golden, crispy-edged macaroon that's not only dairy-free and vegan but also incredibly delicious. These Vegan Chocolate Dipped Coconut Macaroons are about to revolutionize your dessert game, proving that plant-based treats can be just as luxurious and satisfying as traditional recipes. Get ready to impress your friends, family, and even the most skeptical food critics with this simple yet stunning recipe that transforms humble ingredients into a gourmet experience.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 macaroons
Ingredients
- 2 cups shredded coconut
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
- In a large mixing bowl, combine the shredded coconut, almond flour, maple syrup, vanilla extract, and salt. Stir well until all the ingredients are thoroughly mixed and the coconut is evenly coated with the wet ingredients.
- Using your hands or a cookie scoop, form the mixture into small mounds or balls, about 1 to
- 5 inches in size, and place them on the prepared baking sheet. Make sure to leave some space between each macaroon as they may spread slightly while baking.
- Bake the macaroons in the preheated oven for 20-25 minutes, or until they are golden brown on the edges. Keep an eye on them to prevent burning.
- Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 10 minutes. They will be soft when hot but will firm up as they cool.
- While the macaroons are cooling, melt the dark chocolate chips. You can do this by placing them in a microwave-safe bowl and microwaving in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop.
- Once the chocolate is melted, dip the bottom of each macaroon into the chocolate, allowing any excess to drip off. Place the dipped macaroons back on the parchment-lined baking sheet.
- If desired, you can drizzle additional melted chocolate over the top of the macaroons for decoration. Let the chocolate set at room temperature or place the baking sheet in the refrigerator for about 15 minutes to speed up the process.
- Once the chocolate has hardened, your Vegan Chocolate Dipped Coconut Macaroons are ready to enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Use fresh, high-quality shredded coconut for the best texture and flavor.
- Make sure your maple syrup is at room temperature to help it blend more evenly.
- When forming macaroons, press the mixture firmly to help them hold their shape.
- Watch the macaroons closely while baking - golden edges mean perfect crispness.
- For a smoother chocolate dip, use a high-quality vegan dark chocolate with at least 70% cocoa content.
- Allow macaroons to cool completely before dipping in chocolate to prevent crumbling.
- Use a fork when dipping to help excess chocolate drip off more easily.
- For a professional look, use a piping bag or spoon to create elegant chocolate drizzles.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
