These Vegan Chocolate Macaroons are delicious with a soft and tender coconut inside and a crunchy outside dipped in dark chocolate. These macaroons are naturally sweetened, gluten-free and easy to make.
- 2 cups /150 grams shredded coconut
- ¼ cup / 30 grams oat flour
- ½ cup / 160 grams date syrup (for a lighter macaroon use maple syrup)
- ¼ cup / 55 ml oat milk
- 1 teaspoon vanilla extract
- pinch of salt
- 65 grams dark vegan chocolate (at least 60%)
Preheat oven to 180°C/350 ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor (or mixing bowl) combine the shredded coconut, oat flour, date syrup, oat milk, vanilla extract and salt. Mix or stir well.
With a tablespoon or measuring spoon, scoop out the same amount of the mixture for each macaroon. Roll in balls or little squares, whatever you prefer. Just make sure to pack it well so the macaroons don’t fall apart. Place the packed macaroons balls on a lined baking sheet, about 1-2 inches apart.
Place the baking sheet in the oven and bake for about 10-20 minutes at 180°C/350 ºF. It’s best to rotate the macaroons half way through baking. Take out of the oven and let cool.
Serve the macaroons plain or dip them in melted dark chocolate.
Dark Chocolate Dip
For the melted dark chocolate, I like to use a dark vegan chocolate with at least 60% cacao, such as this one.
Warm a pot of water on the stove. Place a bowl on the pot. Heat on low heat, while stirring frequently until all the chocolate is melted.
You could use a microwave instead. Stop every 30 seconds to see of the chocolate is melted and to stir the chocolate.
Get a cooling rack ready to place the chocolate dipped macaroons. With a fork dip the macaroons (half or fully) into the melted chocolate.
Place the chocolate dipped macaroons on a cooling rack. Drizzle with more chocolate or shredded coconut. Cool in the fridge for about 10 minutes, or until the chocolate sets.
It’s important that the macaroons are gently, but firmly packed when they go into the oven. Use more flour (of any kind) when you have difficulties packing the macaroons well. More flour will make sure they are packed well.
Keep macaroons in an airtight container (preferably in the fridge) for up to 5 days. You can keep the plain macaroons without the chocolate on the counter for up to 5 days as well.
You could use spelt, or all-purpose flour as well. Use the same amounts. Only when using coconut flour use half of the recipe.
I love this silicone baking mat or parchment paper to line my baking tray. You could use a tablespoon or this cookie scoop helps to get the same amount of the mixture for each macaroon.
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Keywords: macaroons, chocolate, coconut, sweet, gluten free