Chocolate Coconut Macaroons

Chocolate Coconut Macaroons
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Chocolate coconut macaroons are amazing! They are so sweet and delicious, and they are perfect for a special occasion.

They are usually a bit more complicated to make than regular macaroons, but these are so simple and are definitely worth the effort as well as being vegan friendly too!

Chocolate Coconut Macaroons are a delicious and unique cookie that are perfect for any occasion.

They are a great way to enjoy a sweet treat that is also healthy, since they are made with coconut milk.

They are also a great way to show your friends and family how much you love them.

STORAGE: Chocolate Coconut Macaroons

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

Chocolate Coconut Macaroons Recipe

INGREDIENTS  

1 Cup Aquafaba (from chickpeas)

1/2 tsp Vanilla Extract

1/2 Cup Coconut Sugar

2 Cups Shredded Coconut Flakes

1/3 Cup Maple Syrup

1 Cup Melted Dark Chocolate (optional)

INSTRUCTIONS 

1. Preheat the oven to 325F/165C

2. In a mixing bowl, combine the aquafaba and vanilla extract.

3. Next add the coconut sugar and the shredded coconut flakes, and mix together well.

4. Add the maple syrup, and mix into the dry ingredients to bind all the mixture together.

5. Scoop 12 balls onto the lined baking sheet using the ice cream scoop.

6. Bake for 20 minutes in the preheated oven.

7. Drizzle with melted dark chocolate, and allow to set for at least 20 minutes in the refrigerator.

EQUIPMENT

BAKING SHEET

MIXING BOWL

ICE CREAM SCOOP

TIME

PREP TIME: 5 Minutes

COOK TIME: 20 Minutes

NUTRITIONAL VALUE:

Fat: 5.6g

Protein: 0.7g

Total Carbs: 18.1g

Calories: 120 calories

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons are a delicious and unique cookie that are perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Chocolate, Dessert
Servings 12
Calories 120 kcal

Equipment

  • Baking Sheet
  • Mixing Bowl
  • ICE CREAM SCOOP

Ingredients
  

  • 1 Cup Aquafaba from chickpeas
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Coconut Sugar
  • 2 Cups Shredded Coconut Flakes
  • 1/3 Cup Maple Syrup
  • 1 Cup Melted Dark Chocolate optional

Instructions
 

  • Preheat the oven to 325F/165C
  • In a mixing bowl, combine the aquafaba and vanilla extract.
  • Next add the coconut sugar and the shredded coconut flakes, and mix together well.
  • Add the maple syrup, and mix into the dry ingredients to bind all the mixture together.
  • Scoop 12 balls onto the lined baking sheet using the ice cream scoop.
  • Bake for 20 minutes in the preheated oven.
  • Drizzle with melted dark chocolate, and allow to set for at least 20 minutes in the refrigerator.