Description
These chocolate dipped coconut macaroons deliver a crisp golden exterior and chewy coconut center without gluten or dairy. Simple to make and perfect for gifting or entertaining, they combine toasted coconut with smooth dairy-free chocolate for an irresistible treat.
Ingredients
Instructions
1. Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
2. Whisk egg whites until lightly frothy, then stir in maple syrup, vanilla extract and salt until combined.
3. Fold in desiccated coconut until the mixture is moist and scoopable, adjusting with extra syrup or coconut if needed.
4. Use a tablespoon or small scoop to portion mounds onto the prepared tray, pressing lightly to hold shape.
5. Bake for 15-18 minutes until the edges are golden and the centers remain chewy, then cool on the tray for 10 minutes.
6. Melt dairy-free dark chocolate with coconut oil over a double boiler or in 20-second microwave bursts, stirring until smooth.
7. Dip the base of each cooled macaroon into the melted chocolate or drizzle chocolate over the tops, then allow to set at room temperature or refrigerate for 15 minutes.
8. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Sodium: 50
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Keywords: coconut macaroons, gluten free cookies, dairy free desserts, chocolate dipped macaroons, vegan macaroons, holiday cookies