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Gluten Free & Vegan Coconut Macaroons


  • Author: Michelle
  • Yield: 12 servings 1x

Ingredients

Units Scale

For the macaroons

  • 1 1/2 cup shredded coconut
  • 1/2 cup almond flour
  • 1/4 cup coconut cream
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil, solid
  • 1 tsp vanilla extract

For the chocolate coating

  • 1/3 cup dairy-free chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper lightly greased with coconut oil.
  2. Using a large bowl, combine the shredded coconut, almond flour, coconut cream, maple syrup, coconut oil, and vanilla extract. Stir to combine until fully incorporated.
  3. Using a small cookie scoop (like this), scoop the macaroon mixture and drop it onto the baking sheet, forming a rounded top and a flat edge. Repeat with all of the dough.
  4. Bake the macaroons in the preheated oven for 18-20 minutes, until the macaroons are lightly golden brown. Set aside to allow to cool.
  5. Combine the chocolate chips and coconut oil in a bowl. Microwave for 30 seconds, remove and stir. Repeat, microwaving in 30-second intervals, and stir until melted. Alternatively, you can melt in a double boiler.
  6. Prepare a plate lined with parchment paper. Dip just the flat bottom of the macaroons into the chocolate and transfer to parchment paper. Drizzle the tops of the macaroon with extra chocolate.
  7. Transfer the macaroons to the fridge for 20 minutes or until the chocolate hardens. Serve chilled.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1
  • Calories: 154
  • Fat: 9.5g
  • Carbohydrates: 10.8g
  • Fiber: .7g
  • Protein: 1.1g