Chocolate Dipped Vegan Coconut Macaroons Recipe (Paleo, Gluten Free, Dairy-Free)

Chocolate Dipped Vegan Coconut Macaroons Recipe (V, GF): a simple recipe for chewy and pleasing chocolate-dipped coconut macaroons made with whole ingredients! Vegan, Paleo.

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Chocolate Dipped Vegan Coconut Macaroons Recipe (Paleo, Gluten Free, Dairy-Free)

5 from 7 reviews

 Beaming Baker Yield: about 10 large cookies or 20 medium biscuits 1x


DESCRIPTION

Vegan, Paleo.

SCALE 1X2X3X

INGREDIENTS

Coconut Macaroons

1. 1 1/4 cups fermented small coconut flakes*
2. 1/4 cup finely ground, blanched almond flour
3. 3 tbsp solid coconut oil**
4. Chocolate Dip
5. Drizzle
6. 2 tbsp paleo vegan chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a baking sheet with greased foil or parchment paper. Put aside.
2. Here are the small coconut flakes that I use--you must use coconut flakes that are small about the dimensions of sprinkles, in this recipe. Employing big coconut flakes will result in flat biscuits.
3. Blend until you get a sticky and thick mixture that holds together, with smaller, but nevertheless coconut pieces. Fold into dough until mixed if any maple syrup remains at the base of the processor.
4. Drop onto the prepared baking sheet, making sure to space balls apart--they'll increase a bit in size.
5. Bake for 12-16 mins, until golden and golden around the edges on top. Mine required 15 mins for large ones. Put baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
6. Line a large baking sheet with wax paper or parchment paper.
7. Make the chocolate dip: Cool macaroons completely before dipping. To melt the chocolate, use the double boiler method or do the next. Insert 1/4 cup 2 tablespoons chocolate into a little bowl. Heat in 20-second increments till softened and melted. Stir in between heating increments, until smooth.
8. Dip the bottom of one cookie scraping off excess. Put cookie. Repeat for all biscuits --there will be some chocolate. Melt 2 tbsp chocolate in leftover chocolate jar. Spoon chocolate into a drizzle jar or a zip bag that has a corner trimmed away. Drizzle macaroons. Chill in the refrigerator for 10-20 mins, until hardened. Enjoy! Storing instructions below.

NOTES

1. You should use coconut flakes with this recipe. The coconut flakes should be approximately half a grain of rice, or the size of sprinkles. Large coconut flakes will end in level, spread out biscuits (not like the curved macaroons you see from the images ). Here would be the gluten-free small coconut flakes that I use (photos included).
2. Strong coconut oil is best for this recipe. Using coconut oil will lead to smaller macaroons.
3. For smaller cookie shovel sized biscuits, bake for 11-13 mins.
4. Store at room temperature in an airtight container for up to 1 month. If freezing, keep in an airtight, freezer-friendly container for up to two months. Prior to appreciating, allow to thaw for 15 minutes.
5. More Paleo Vegan Coconut recipes: joy, chocolate truffles that are paleo.

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