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Chocolate Coconut Macaroons

If you're craving chocolate and coconut, then bake a yummy batch of these vegan macaroons coated in dark chocolate.

If you're craving chocolate and coconut, then bake a yummy batch of these vegan macaroons coated in dark chocolate.
If you're craving chocolate and coconut, then bake a yummy batch of these vegan macaroons coated in dark chocolate.

Chocolate Coconut Macaroons

Yields 2-1/2 dozen

Ingredients:

  • 3 cups unsweetened shredded coconut

  • 1/3 cup powdered sugar

  • 3/4 cup coconut milk (shake can well, stir milk once opened, then measuring)

  • 2 tablespoons Ener-G Egg Substitute

  • 2 teaspoons pure vanilla extract

  • 8 ounces chopped dark chocolate


Directions:

  1. Preheat oven to 325 degrees F.

  2. Line 2 cookie sheets with parchment paper.

  3. In a medium bowl, stir together coconut and sugar until well-blended.

  4. In a small bowl, whisk together coconut milk and Ener-G. Whisk in vanilla.

  5. Pour coconut milk mixture into shredded coconut mixture and mix well.

  6. Drop by spoonful onto prepared cookie sheets.

  7. Bake for 20 to 25 minutes until golden.

  8. Allow to cool completely before removing from cookie sheets.

  9. When macaroons are cool, melt chocolate in the top of a double boiler over simmering water.

  10. Dip bottoms of cookies in chocolate and set bottom-side up on a large baking sheet lined with waxed paper. Place in the freezer for 5 minutes to set chocolate.

  11. Place macaroons right side up on the same baking sheet and drizzle with melted chocolate. Place sheet back in the freezer for 5 minutes to set chocolate.

  12. Let macaroons sit at room temperature for 10 minutes then serve.


More tasty vegan cookie recipes!
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