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Vegan Chocolate Dipped Coconut Macaroons

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

Instructions

  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. In a large bowl, mix the coconut, coconut sugar and tapioca flour
  3. Mix in the milk and stir to combine
  4. 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)
  5. Repeat for rest of the cookies then bake in oven for 20-25 minutes or until the edges are golden
  6. 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!)
  7. 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