Vegan Chocolate Macaroons
These vegan chocolate macaroons are rich, chewy, and easy to make with wholesome ingredients like almond flour and shredded coconut. A must-try healthy and gluten-free dessert!
Ingredients
- 1 cup unsweetened fine shredded/desiccated coconut
- 1/2 cup almond flour
- 1/4 cup pure maple syrup
- 3 tablespoons melted coconut oil
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/4 cup dairy-free chocolate chips + coconut oil optional, for drizzling
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- In a medium bowl, combine shredded coconut, almond flour, maple syrup, melted coconut oil, cocoa powder, vanilla extract, and sea salt. Stir until evenly mixed.
- Use a tablespoon or a cookie scoop to portion out the dough onto the prepared baking sheet, leaving space between each macaroon.
- Bake for 20–22 minutes, or until the tops of the macaroons are lightly golden brown.
- Allow the macaroons to cool completely on the baking sheet for about 15 minutes. They’ll firm up as they cool.
- Melt dairy-free chocolate chips in the microwave in 30-second increments, stirring until smooth. If needed, stir in a teaspoon of melted coconut oil to thin the chocolate.
- Drizzle the melted chocolate over the macaroons and place them in the fridge or freezer for 5–10 minutes to set.
- Transfer leftovers to an airtight container and keep them in the fridge for up to one week.