No-Bake, Dark Chocolate–Dipped Coconut Macaroons
Servings: 16–18
Preparation Time: 30 minutes
Ingredients:
- 2 cups unsweetened shredded coconut
- 2 tablespoons coconut flour
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup raw honey or maple syrup
- 2 teaspoons vanilla extract
- dark chocolate, 72% or higher
Directions:
Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey, and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see if more honey or coconut oil is needed. If you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!
Put your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.
Prepare a baking sheet with parchment paper. Roll the dough by a tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist). The key to those drizzles is to flick the wrist, not the hand!
Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends
Sarah from Hood River, OR, just won $50 for this recipe and photo!
Submit yours here.
