Name: Vegan Chocolate Dipped Coconut Macaroons
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 cups finely shredded unsweetened coconut; 1/2 cup coconut sugar; 5 tablespoons tapioca flour; 1/2 cup full-fat coconut milk (milk should be shaken up); 1 cup dark chocolate, melted

Vegan Chocolate Dipped Coconut Macaroons

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These Vegan Chocolate Dipped Coconut Macaroons are such an easy and delicious cookie recipe to make using all gluten-free, nut-free and paleo ingredients.

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

Yield: Makes 9-12 cookies 1x

Ingredients

Scale

2 cups finely shredded unsweetened coconut
1/2 cup coconut sugar
5 tablespoons tapioca flour
1/2 cup full-fat coconut milk (milk should be shaken up)
1 cup dark chocolate, melted

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Instructions

Preheat oven to 325 degrees and line a baking sheet with parchment paper
In a large bowl, mix the coconut, coconut sugar and tapioca flour
Mix in the milk and stir to combine
Scoop about 2 tablespoons of cookie batter with a scooper and add to the baking sheet (press the mixture down firmly to really pack it in the scooper)
Repeat for rest of the cookies then bake in oven for 20-25 minutes or until the edges are golden
Allow the macaroons to cool for a few then dip the bottom of each in chocolate and add to the baking sheet (I like to place them upside down so the chocolate hardens well!)
Add to the fridge to harden for about 20 minutes then enjoy!

Notes

*Store leftovers in airtight container for 5 days, fridge for 7 days or freezer for 2 months. I love eating these cold

Author: Rachel