Ingredients (about 15 macaroons)
- 3 cups shredded unsweetened coconut
- 1/4 tsp vanilla extract
- 2 Tbsp maple syrup
- 1/2 Tbsp melted coconut oil
- 1/2 cup dairy free dark chocolate, chopped
Directions
- Preheat oven to 350 degrees and lightly grease a baking sheet.
- Add coconut to a food processor, you want the texture to feel dough like.
- Add maple syrup and vanilla and mix again.
- Scoop out about 1 Tablespoon (depending on desired size of macaroons) coconut and pack firmly with your hands to get an even shape. Gently lay on baking sheet and continue until all coconut is used - about 15-20 for a 1 Tablespoon scoop.
- Brush the tops lightly with melted coconut oil and sprinkle with leftover crumbs on top. Bake for 8-10 minutes, or until the edges/bottoms are golden brown. Set aside.
- While macaroons are cooling, melt chocolate in microwave in 30 second increments.
- Once cooled, pick up macaroons and dip in the chocolate, allowing it to come up over the edges slightly. Be gentle as the macarons can be fragile. Wipe away excess with a spoon.
- Place macaroons on a parchment-lined plate and repeat until all bites are coated. Let set before eating.
- Once set, peel away from parchment and transfer to a serving platter. Will keep covered at room temp for several days, or in the freezer for several weeks (though best when fresh).
