loveandlemons5.0
Coconut Macaroons
Vegan and gluten-free coconut macaroons recipe from Oh She Glows Every Day by Angela Liddon. Great for the holidays!
⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 275°F. Line a baking sheet with parchment paper. Line a large plate with parchment paper.
2
In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, coconut butter, vanilla extract, and vanilla bean seeds until throughly combined. The dough will be thick and sticky.
vanilla bean, seeds scraped (I skipped and added more vanilla extract)1
3
With a 2-tablespoon retractable cookie scoop, scoop a ball of dough and pack it in so that the top is flat. (note: I didn't have the right scoop so shaped these with my hands). Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about 2 inches apart on the baking sheet.
4
Bake for ⏱️ 15 minutes, then rotate the pan and bake for 10 to ⏱️ 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to ⏱️ 10 minutes.
5
Let cool on the baking sheet for ⏱️ 10 minutes, then carefully transfer to a cooling rack to cool completely.
6
In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.
coconut oil1 teaspoon
7
Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to ⏱️ 15 minutes, or until the chocolate has hardened.
8
Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to ⏱️ 10 minutes, until the chocolate drizzle is firm.
9
Store leftover macaroons in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...