Chocolate-Dipped Vegan Coconut Macaroons
Made with sweet shredded coconut and coconut cream, baked to toasty perfection, and dipped in rich dark chocolate, these decadent vegan macaroons are a coconut-lover's dream come true!
Servings: 20
Calories: 195kcal
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ¾ cup coconut cream
- ½ cup organic granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 1 (14 ounce or 396 gram) bag sweetened shredded coconut
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 8 ounces vegan chocolate chips (about 1 ¾ cups)
Instructions
- Preheat the oven to 325°F and line a couple of baking sheets with parchment paper.
- Stir the cornstarch and water together in a small bowl or cup. Set it aside.
- Place the coconut cream and sugar into a small saucepan and set it over medium heat.
- Whisk the ingredients together while heating, until both are fully melted and the mixture just comes to a simmer.
- Stir the cornstarch mixture into the coconut cream mixture. Bring everything back to a simmer while whisking. The mixture should thicken up within 30 to 60 seconds. Once it does, remove it from heat.
- Stir the vanilla extract, almond extract, and salt into the coconut cream mixture, then set it aside.
- Stir the coconut, flour, and baking powder together in a large mixing bowl, then add the coconut cream mixture from the saucepan. Stir until everything is well-mixed.
- Fill a glass with cool water.
- Use a 1 ½ inch (approximately 1 tablespoon) cookie scoop to shape the coconut mixture into balls. Do this by densely packing a bit of the mixture together in your hands, then packing it into the scoop and dispensing it onto the baking sheet, leaving 2 inches between cookies. Rinse the cookie scoop by dipping it in the water glass between scoops.
- Bake the macaroons for about 20 minutes, until they have lots of golden-brown spots.
- Remove the baking sheets from the oven and transfer them to cooling racks. Let the macaroons cool completely.
- While the cookies cool, melt the chocolate chips by placing them in a bowl and microwaving in 30 second increments, stirring well between each increment*.
- When the cookies have cooled, carefully remove them from the baking sheets with a spatula. Dip the bottom of each cookie in the chocolate, then place it on parchment paper. Drizzle the tops with a bit more chocolate.
- Allow the chocolate to set at room temperature, or speed things up by placing the macaroons in the fridge.
- Serve.
Notes
*You could also melt the chocolate in a double boiler on the stove if you prefer.
Nutrition
Serving: 1cookie (1/20 of recipe) | Calories: 195kcal | Carbohydrates: 24.4g | Protein: 1.7g | Fat: 10.7g | Saturated Fat: 8.6g | Sodium: 97mg | Potassium: 109mg | Fiber: 2.9g | Sugar: 19.4g | Calcium: 9mg | Iron: 2mg