When I finished school that day, I knew I had to come up with my own version of that chocolate dipped coconut macaroon. I tried so many different recipes, and while all were delicious, I wanted the perfect one and I found it. This coconut macaroon recipe is rich from the dark chocolate, with just a tad of bitterness, and then has a lot of sweetness and crunch from the coconut. I assure you, even your coconut hating friends will like this dessert.
Check out what our friends over at Sugar and Cloth had to say about these:
“Since they are raw, these macaroons are softer and chewier than the traditional baked version. Dipped and swirled with dark chocolate, they are the perfect 2 bite dessert.”
Ah, yes, I so agree! These are simply amazing!
Ingredients
1 1/3 cups shredded coconut
3 tablespoons 100% pure maple syrup
3 tablespoons coconut oil
1/2 cup almond flour
1 teaspoon 100% vanilla extract
1 cup Hershey’s chocolate chips or chopped chocolate bar
Instructions
Place coconut, maple syrup, coconut oil, flour, vanilla and pulse until well combined. Mixture should clump together when pressed together.
Line a medium baking sheet with parchment paper. Use a medium cookie scoop to place macaroon balls on top of the parchment paper. Alternatively, you can scoop 1 tablespoon of the mixture and roll into a ball.
Place in the fridge and let cool for at least 1 hour.
Before serving, place the chocolate chips in a microwave safe bowl and microwave in 30-second increments, stirring between each time, until melted.
Dip the macaroon into the dark chocolate and place back on the parchment paper. Drizzle with remaining dark chocolate and let set until chocolate is dried.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container
Thanks again to Sugar and Cloth for this amazing recipe.
