Do you want to stick to your healthy eating goals and enjoy a little dessert a long the way? We are here to tell you that you can have your macaroons and eat them too, provided you make these ones. For all the coconut lovers out there, this recipe is for you. Loaded with intense coconut flavor, these macaroons are naturally sweetened, paleo-friendly, gluten-free, and vegan. Unless you dislike coconut, these healthy desserts are hard to hate.
You only need six ingredients to make these healthy macaroons, well, minus the dairy-free chocolate chips, but those are optional. You need unsweetened desiccated coconut, almond flour (not almond meal), pure maple syrup, coconut oil, vanilla extract, and sea salt. Should you want to have the bottoms dipped in chocolate, then you will also need the dairy-free chocolate chips. We will say this about the addition of chocolate: it is amazing. Is anything with chocolate ever bad?
These macaroons are quite easy to make. Combine all ingredients, except the chocolate chips, in a bowl and mix well to combine. You can use your hands to form the macaroons, or you can use a rounded tablespoon to make them. A small ice cream scoop that’s typically used for batter also works great. Once you bake the macaroons, allow them to cool before dipping in the chocolate. Place them in the freezer for five to 10 minutes and then enjoy. We hope you love them as much as we do!
- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 15 servings
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 c unsweetened desiccated coconut
- 1/2 c almond flour (not almond meal)
- 1/4 c pure maple syrup
- 3 tbsp. melted coconut oil
- 1/2 tsp. alcohol-free vanilla extract
- 1/8 tsp. sea salt
- 3 -4 tbsp dairy-free chocolate chips
Instructions
- Preheat your oven to 300º F and line a baking sheet with parchment paper.
- Combine the desiccated coconut, almond flour, maple syrup, melted coconut oil, vanilla, and sea salt in a large mixing bowl and mix well to combine.
- Use a rounded tablespoon or small cookie scoop to scoop the macaroon batter onto the baking sheet with parchment paper. Place the macaroons in the oven for 20-22 minutes.
- Remove from the oven and allow the macaroons to cool. They will firm up in about 15-20 minutes, making them perfect for chocolate dipping.
- While the macaroons are cooling, you can melt the chocolate. The easiest way to do this is to place a small saucepan with an inch of water in it over medium heat. Once the water starts to simmer, reduce the heat to low and place a heat-safe, glass bowl on top.
- Place the chocolate in the bowl and allow it melt, stirring frequently. If the chocolate is too thick once you melt it, you can add a tsp of coconut oil if necessary.
- Remove the chocolate from the heat and dip each macaroon into the melted chocolate. Place the chocolate-dipped macaroons back on the parchment paper-lined baking sheet.
- Once you finish, you can drizzle the remaining chocolate over the macaroons for that classic finish. Place the macaroons in the freezer for about five or 10 minutes so that the chocolate can harden. Remove from the freezer and let them sit at room temperature for a few minutes before eating.
- Store leftover macaroons in an airtight container the fridge for up to two weeks.
