Straight out of my book, The Clean Vegan Cookbook, comes this delicious recipe for Dark Chocolate Coconut Macaroons. The 60 recipes in my cookbook are all totally exclusive, and won’t be released until January 10th, 2023, but I’m letting you in on these early. You’re definitely going to want to make them for the holidays. I have made these for friends, family and colleagues and they are loved far and wide.
“I gave my mother two of your macaroons and she went crazy. She makes her own macaroons but says yours are far better!!”
– David
“Amazing – these macaroons are simply so good that if I’m not mindful I’ll eat the whole batch. And you know this is not an exaggeration.”
– James
Dark Chocolate Coconut Macaroons
Nothing pairs better with coconut macaroons than dark chocolate, finished with a sprinkle of flaky sea salt. *chef’s kiss* These treats are gluten free, vegan and made with clean, whole ingredients. They’re so healthy that they can be enjoyed any time of day. At first blush, these macaroons may seem like any other coconut-date macaroon, but they are knock-your-socks-off good! Not only are they incredibly simple to make, but their sweet and salty flavor combined with the rich dark chocolate make them a total crowd-pleaser. I love making them for a bite-sized sweet treat at the end of a dinner party, and I often keep extra on hand to enjoy in the afternoon alongside a hot cup of coffee.
“These remind me of the Girl Scout Samoyed cookies, but better!”
– Bobbi
What is the difference between a macaroon and a macaron?
Both are cookies and both are traditionally made with egg whites, sugar, vanilla and salt. However, macarons are typically made with almonds, and alternatively, macaroons are made with coconut. Neither of the varieties are usually vegan, but these macaroons (we’re talking the coconut version here) are different. They are totally vegan and also refined sugar-free.
Can I make these Dark Chocolate Coconut Macaroons ahead of time?
Heck yes! That’s one of the best things about them – make them in advance and keep them in the fridge for up to 10 days, or in the freezer for months on end. Just simply set out on the counter to thaw/bring to room temperature for at least 1 hour before enjoying.
Where can I find more gluten-free vegan desserts like this?
If you love this recipe, make sure to order my cookbook, The Clean Vegan Cookbook, for a full chapter on desserts. I created these recipes using whole, plant-based ingredients. The idea was to develop crave-worthy desserts that majorly deliver on flavor and sweetness without any of the junk typically found in traditional sweet treats. The Clean Vegan Cookbook is being published internationally by Page Street Publishing with a release date of January 10th, 2023. It can be pre-ordered now at all major retailers including Amazon, Barnes & Noble, Target, and a complete list of other retailers here.
Equipment
- Food Processor
- Baking Sheet
Ingredients
Macaroons
- 1 1/4 cups unsweetened shredded coconut
- 3/4 cup pecans
- 10 soft, pitted medjool dates
- 1/2 tsp salt
- 1 tbsp coconut butter, softened (option to substitute with coconut oil)
- 1 tsp pure vanilla extract
- 2 tsp water
- 1 tsp flaky sea salt
Chocolate Coating
- 1/2 cup sugar-free vegan dark chocolate chips
- 1/2 tsp coconut butter (option to substitute for coconut oil)
Instructions
- To make the macaroons, preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
- Spread the coconut and pecans on the prepared baking sheet, keeping them separated. Bake the coconut and pecans for 4 to 5 minutes, until they are slightly golden. Check them frequently for doneness during the final minute to prevent the coconut from burning. Reserve 1 tablespoon (6 g) of the toasted coconut and set it aside.
- Place the remaining toasted coconut and the pecans in a food processor. Set the baking sheet aside to cool, and replace the parchment paper if needed.
- Add the dates, salt, coconut butter and vanilla to the food processor.Process the ingredients at high speed to combine them, stopping to scrape down the sides of the food processor’s bowl with a rubber spatula as needed. Add the water 1 teaspoon at a time and pulse until the mixture begins to bind together and a doughy texture forms. The mixture should be fairly smooth but with notable flakes of coconut.
- Once the baking sheet has cooled completely, use a 1-tablespoon (15-g)cookie scoop to scoop out a ball of dough and place it on the baking sheet.Flatten the dough ball slightly. Repeat this process with remaining dough until you have 20 macaroons.
- To make the chocolate coating, combine the chocolate chips and coconut butter in a shallow microwave-safe dish. Microwave the chocolate and coconut butter at 50 percent power for 1 1⁄2 to 2 minutes, stirring the mixture every 30 seconds, until a runny, melted consistency is achieved.
- Dip the bottom of each macaroon in the melted chocolate and place them back on the baking sheet. Once you have dipped all of the macaroons, use a fork to drizzle the remaining melted chocolate on the tops of the macaroons.Immediately sprinkle the macaroons with the remaining toasted coconut and the flaky sea salt.
- Chill the macaroons in the fridge for 15 minutes to allow the chocolate to solidify completely. Serve the macaroons immediately, or store them in an air tight container at room temperature for up to 1 week.
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