Description
Easy no-bake vegan macaroons made with shredded coconut and dark chocolate ready in under an hour for a quick and clean dessert.
Ingredients
- 4 cups packed shredded unsweetened coconut
- 2 TBSP coconut cream (solid part from the coconut can)
- 1/4 cup pure maple syrup
- 2 TBSP melted coconut oil
- 1 cup Hu Kitchen Simple Dark Chocolate, chopped
Instructions
- Add the shredded coconut to a food processor or high speed blender and pulse a few times to combine, careful to not over mix or you’ll end up with coconut butter.
- Add in the coconut cream, maple syrup, and melted coconut oil and pulse until well combined, scraping down the sides as needed.
- If the mixture looks too wet, add a little more coconut flakes. If it’s too dry and crumbly, add a little more coconut cream or coconut oil. You want the mixture to stick together when pressed with your fingers, but not soggy.
- Measure out heaping ~1.5″ TBSP and scoop onto a parchment-lined baking sheet or plate. Transfer the plate to the refrigerator or freezer to chill while you prepare the chocolate.
- Melt the dark chocolate in a saucepan over medium low heat. stirring often.
- Dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet or serving platter. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.
- Store leftover macaroons in an airtight container in the refrigerator for up to one week and freeze for longterm storage.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 1 hour
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar Free