Years ago I was crashing with my friend Jack in his darling apartment in Los Angeles. He was a new transplant and was all in on the paleo craze. One night, he had to work so I was left to my own devices. I wanted to thank him, but with this no sugar sitch I was at a loss for what to make and then inspiration struck: Coconut Macaroons. As long as the ingredients were paleo I was golden. To this day, these are his most favorite confection I have ever made him. So why not share the recipe?
Dark Chocolate Dipped Coconut Macaroons
Prep Time: 10 Minutes
Total Time: 30 Minutes
Servings: 12 Cookies
Ingredients
3 Cups Unsweetened Shredded Coconut
1/2 tsp Vanilla Extract
3 Tbsp Maple Syrup
1 Tbsp Coconut Oil, melted
1/2 Cup Dark Chocolate
Directions
1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
2. Pour the coconut into a food processor, or heavy duty blender, and blend until creamy. It should have an almost marzipan feel to it.
3. Add the maple syrup, coconut oil, and vanilla and blend until fully combined.
4. Using a cookie scoop, or one Tbsp measure, scoop out the macaroons onto the parchment lined baking sheet.
5. Bake for 7-9 minutes, or until the base of the cookie is golden brown, and let them cool for 10 minutes.
6. Meanwhile, pour the dark chocolate into a microwave safe bowl and place in the microwave on high at 30 second increments until fully melted and glossy.
7. Dip the bottoms of the macaroons in the dark chocolate, scrape the excess off and place on the parchment paper to set.
8. Enjoy!
*** These cookies will stay fresh in an airtight container for 3 days.
Instructions
- Preheat oven to 350 degrees F (176 C) and lightly grease a baking sheet (or line with parchment paper though the bottoms won’t get as browned).
- Add coconut to a food processor or high-speed blender and blend, scraping down sides as needed, until not quite coconut butter. You want the texture to feel like a dough if you squeeze it between your fingers. If you went too far, add more coconut and it should firm back up.
- Add maple syrup and vanilla and mix again until just incorporated.
- Using a 1.5 Tbsp scoop (like this one) OR a 1 Tablespoon, scoop out enough coconut to fit inside the scoop and pack firmly with your hands to get an even shape, then use your finger or the loosening device to slide it out into the shape of a half circle. Gently lay on baking sheet and continue until all coconut is used - about 10 macaroons for a 1.5 Tablespoon scoop and 15-20 for a 1 Tablespoon scoop (amounts as original recipe is written // adjust if altering batch size).
- Brush the tops lightly with melted coconut oil and sprinkle with leftover crumbs on top. Bake for 8-10 minutes or until the edges/bottoms are golden brown. Set aside.
- While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
- Once cooled, pick up macaroons and dip in the chocolate, allowing it to come up over the edges slightly. Be gentle as the macaroons can be fragile. Wipe away excess with a spoon.
- Place macaroons on a parchment-lined plate and repeat until all bites are coated. Let set before eating.
- Once set, peel away from parchment and transfer to a serving platter. Will keep covered at room temp for several days or in the freezer for several weeks (though best when fresh).
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