I baked this Vegan Chocolate Macaroons for my sister’s summer party last weekend. The chocolate gave them a fudgy center, and my coworker asked for more.
Decadent Vegan Chocolate Macaroons
This vegan chocolate macaroons recipe creates delightful treats with a rich chocolate coating surrounding a soft coconut filling. The recipe yields about 12 macaroons and is sure to be a hit whether served at a party or enjoyed as a personal treat.
Ingredients
- 2 cups shredded coconut (unsweetened)
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Ingredients: In a bowl, combine shredded coconut, almond flour, maple syrup, cocoa powder, vanilla extract, and salt. Mix until well combined.
- Shape the Macaroons: Using your hands, form the mixture into small balls or mounds and place them on the prepared baking sheet.
- Bake: Bake for 15-20 minutes, until the tops are lightly golden. Remove them from the oven and let them cool completely.
- Prepare the Chocolate Coating: In a microwave-safe bowl, add the vegan chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between until melted and smooth.
- Coat the Macaroons: Dip the cooled macaroons in the melted chocolate, ensuring they are well coated. Place them back on the parchment paper to set.
- Serve: Once the chocolate coating has set, enjoy your rich vegan chocolate macaroons fresh or store them in an airtight container.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 macaroons
- Calories: 140 kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 15g
I store the macaroons in an airtight container at room temperature for up to five days. The stay fudgy, and I let macaroons come to room temperature before serving.
