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No-Bak, Chocolate-Dipped Macaroons
Servings: 8
Preparation Time: 1 hour
Ingredients:
- 1 cup unsweetened coconut
- 1 cup cashews
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
- 1 cup dark chocolate chips
- 1/2 teaspoon cayenne pepper
- 1 tablespoon coconut oil
Directions:
Combine coconut and cashews in a food processor and process until ground. Add maple syrup, vanilla, and melted coconut oil. Pulse until well combined. Press into a small pan and freeze 30 minutes.
Once firmed up, pull out of the freezer and cut into shapes. (I used hearts). In a small bowl, melt chocolate chips with cayenne and coconut oil until smooth. Dip one end of the macaroon in the chocolate and sprinkle with more coconut shreds. Keep refrigerated.
Recipe and photo submitted by Kate, Lexington, KY.
