These vegan coconut macaroons are a delicious and nutritious keto, paleo, and gluten-free dessert or snack! Eggless, dipped in chocolate and ready in just 30 minutes, these macaroons are sure to be a hit!
Preparation:
To cook:
Level: Easy
Serves: 18
Ingredients
- 2 cups Unsweetened shredded coconut
- ¼ cups Almond powder
- 1 tbsp Coconut Flour
- 2 tablespoons Swerve Sweetener
- ¼ teaspoons Salt
- ½ teaspoon Vanilla extract
- 3 tablespoons Coconut oil, melted
- ¼ cups Coconut milk
- FOR THE CHOCOLATE COATING:
- ½ cups Lily’s Dark Chocolate Baking Chips
- 1 tbsp coconut oil
Preparation
Preheat the oven to 350ºF. Grease a baking sheet with coconut oil and set aside.
Using a food processor or high-speed blender, blend the shredded coconut until it becomes slightly emulsified and moist/sticky, about 5 minutes. Add almond flour, coconut flour, Swerve, salt, vanilla, melted coconut oil and coconut milk and mix again until combined combined, about 2 minutes.
Using a tablespoon, scoop out enough coconut mixture to fill the spoon and tamp it down firmly. Remove the mixture from the spoon and place it on the greased pan, making sure it stays in a semi-circle shape. Repeat until all the batter has been used (about 18 macaroons). Place the mold in the fridge for a few minutes to make sure the dough is firm and doesn’t spread. If desired, brush the tops of the macaroons with a little melted coconut oil.
Place the baking sheet in the oven for 15 minutes or until the top and bottom are lightly browned. Remove the baking sheet from the oven and place it on a wire rack to cool.
While the macaroons cool, melt the chocolate chips and coconut oil in a double boiler or in the microwave. If microwaved, pause every 20-30 seconds and stir to make sure you don’t burn the chocolate.
Once the macaroons have completely cooled, use a fork or your hands to dip the bottom into the melted chocolate so that it rises slightly around the edges.
Place the macaroons on a baking sheet lined with parchment paper. If desired, drizzle additional chocolate on top of macaroons. Place the tray in the fridge until the chocolate has set.
Once the chocolate has set, peel the macaroons off the parchment paper and transfer them to a serving plate or container to store them. The macaroons will stay fresh covered at room temperature for a week, or in the refrigerator for several weeks. Best consumed at room temperature!
