Chocolate Coconut Macaroons

This raw, vegan, and uber-delicious chocolate coconut macaroons recipe is pure coconut-infused indulgence in every bite!

Course Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings cookies

Calories 197kcal

Author Marly McMillen

Equipment

Cookie Scoop

Ingredients

1 ½ cups almond meal (see note)
3 cups coconut flakes , dried, unsweetened
½ cup agave nectar or maple syrup
⅓ cup coconut oil
1 tablespoon vanilla
½ teaspoon sea salt

Chocolate Coating:

1 cup dairy-free chocolate chips
1 tablespoon coconut oil

Cups - Metric

Instructions

Combine the macaroon ingredients in a bowl and stir well to combine.
Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture.
Mix together chocolate chips and 1 tablespoon of coconut oil in a microwave-safe dish and heat for 30 seconds, set aside for a minute, and then stir until creamy. If the chocolate is not entirely melted, heat for 20 seconds more.
Dip the macaroons in the chocolate and set them on a baking sheet lined with waxed paper. You can drizzle chocolate over the tops of the macaroons as well. Place the macaroons in the fridge until the chocolate is set, at least 30 minutes.
Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.

Notes

You can buy almond meal in the store or health food stores. You can also make your own almond meal. To do so, place raw almonds in a food processor or blender and pulse until it achieves a flour-like consistency.

Nutrition