Description
Delicious and easy-to-make Chocolate Coconut Macaroons that are naturally gluten-free and dairy-free. These macaroons combine shredded coconut, almond flour, and rich cocoa powder, sweetened with pure maple syrup and finished with a drizzle of melted dairy-free chocolate for an indulgent yet wholesome treat.
Ingredients
Main 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
For Chocolate Drizzle
- 1/4 cup dairy-free chocolate chips
- 1 teaspoon melted coconut oil (optional, for thinning chocolate)
Instructions
- Preheat oven: Preheat your oven to 300°F (150°C) to ensure it’s at the perfect temperature for baking the macaroons evenly.
- Combine ingredients: In a medium-sized bowl, thoroughly stir together the shredded coconut, almond flour, pure maple syrup, melted coconut oil, cocoa powder, vanilla extract, and sea salt until a uniform batter forms.
- Form macaroons: Using a tablespoon or a cookie scoop, portion out the batter and place scoops onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake: Bake in the preheated oven for 20 to 22 minutes until set and slightly firm. Remove from the oven and allow them to cool on the tray for about 15 minutes; they will harden as they cool.
- Melt chocolate: Place the dairy-free chocolate chips in a microwave-safe bowl and heat for about 30 seconds. Stir, and if not fully melted, heat for additional 10-second intervals until smooth. If the chocolate is too thick, stir in a teaspoon of melted coconut oil to thin it.
- Drizzle chocolate: Drizzle the melted chocolate over each cooled macaroon to add a rich, decorative topping.
- Set: Transfer the macaroons to the fridge or freezer for 5 to 10 minutes to allow the chocolate to harden completely. Store any leftovers in the refrigerator to maintain freshness.
Notes
- Use fine shredded or desiccated coconut for the best texture; coarser coconut may affect the macaroon’s consistency.
- Almond flour can be substituted with another nut flour if preferred, but it may alter texture slightly.
- Ensure coconut oil is fully melted before mixing to evenly combine ingredients.
- Maple syrup provides natural sweetness and moisture—do not substitute with granulated sugar which may dry out the macaroons.
- Store macaroons in an airtight container in the fridge for up to one week.