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.

Chocolate Coconut Macaroons

Yields 2-1/2 dozen

Ingredients:

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  • 3 cups unsweetened shredded coconut
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  • 1/3 cup powdered sugar
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  • 3/4 cup coconut milk (shake can well, stir milk once opened, then measuring)
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  • 2 tablespoons Ener-G Egg Substitute
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  • 2 teaspoons pure vanilla extract
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  • 8 ounces chopped dark chocolate

Directions:

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  1. Preheat oven to 325 degrees F.
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  3. Line 2 cookie sheets with parchment paper.
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  5. In a medium bowl, stir together coconut and sugar until well-blended.
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  7. In a small bowl, whisk together coconut milk and Ener-G. Whisk in vanilla.
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  9. Pour coconut milk mixture into shredded coconut mixture and mix well.
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  11. Drop by spoonful onto prepared cookie sheets.
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  13. Bake for 20 to 25 minutes until golden.
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  15. Allow to cool completely before removing from cookie sheets.
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  17. When macaroons are cool, melt chocolate in the top of a double boiler over simmering water.
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  19. 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.
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  21. 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.
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  23. Let macaroons sit at room temperature for 10 minutes then serve.

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