Vegan No-Bake Coconut Macaroons (paleo, gluten free, dairy free, vegan, nut free)
Makes 20 macaroons
I wasn’t sure if our holiday guests would like a condensed milk-free, egg white-free, no-bake version of this classic dessert, but the plate was empty in seconds! Just 3 ingredients for the balls, melt some dark chocolate, and you’re good to go.
1.5 cups (3.5 dL) unsweetened shredded or flaked coconut
1/4 cup (1/2 dL) coconut oil, room temperature or melted
2 Tbsp maple syrup
For dipping/drizzling: dark chocolate (make sure dairy free for vegan)
In a blender or food processor, mix together the coconut, coconut oil, and maple syrup until wet and sticky. Line a baking sheet with parchment paper. Using a tablespoon measuring spoon, transfer firmly packed scoops of the mixture onto the baking sheet. Place in the freezer while you melt at least half a bar of dark chocolate (I used 85%). Take out the macaroons and dip the bottoms into the chocolate before returning to the sheet. Drizzle the remaining chocolate over the tops. Freeze again for 10 minutes to harden the chocolate. Then store in the fridge until serving.