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    Vegan Coconut Macaroons


    • 2 1/2 cups (190g) Sweetened Coconut, Flaked
    • 1/2 cup (50g) Ground Almonds
    • 1 tsp Vanilla Extract
    • 1/2 cup (125ml) Canned Full-Fat Coconut Milk
    • 2 tbsp Maple Syrup
    • 1/4 tsp Salt


    Chocolate Dip:

    • 1/2 cup (110g) Belcolade Bittersweet Chocolate Wafers
    • 1 tsp Coconut Oil


    1. Preheat oven to 275°F. Line a baking sheet with parchment paper.
    2. Add the coconut flakes to a mixing bowl along with almond flour, vanilla extract, coconut milk, maple syrup, and salt. Mix until combined. The mixture should be wet yet pliable.
    3. Using a large cookie scoop, scoop out the mixture and place it on the prepared baking sheet. The mixture should keep the shape of the scoop.
    4. Bake for 20 minutes, rotating the pan halfway through. Remove from the oven and let the macaroons cool completely. They will set as they cool.
    5. Combine the chocolate wafers and coconut oil in a small bowl. Microwave in 30-second increments, stirring in between until the chocolate is completely melted.
    6. Line a baking sheet with wax paper or parchment paper.
    7. Carefully dip the bottom of each macaroon into the melted chocolate.
    8. Lay the dipped on their side on the baking sheet and pop them in the freezer for about 10 minutes until the chocolate is set.
    9. Remove from the freezer and drizzle the tops with remaining melted chocolate. Allow chocolate to set and enjoy!


    Note: Store macaroons in an airtight container in the fridge or freezer for up to 2 weeks!


    Prep Time: 30 Minutes
    Bake Time: 20 Minutes
    Total Time: 50 Minutes
    Yield: 10-12 Macaroons