Coconut Macaroons
Preheat the oven to 320°F (160°C).
- Cook20 min
- Total20 min
- Serves12
- LevelEasy
Ingredients
- 4 cups (320g) For the Macaroons:
- 1 and 1/2cups (360ml (12.17 oz) desiccated coconut (Finely Shredded Coconut)
- 1 and 3/4 cups (306g (10,79 oz) vegan condensed milk
- 1 tsp. For the Chocolate:
- chopped vegan chocolate
- coconut oil
Method
- Preheat the oven to 320°F (160°C).
- Add the coconut and vegan condensed milk to a mixing bowl and mix together.
- Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray. Aim for around 16 macaroons (a few more is also fine). Use your hands to pat them into a sort of dome shape.
- Bake for 20 minutes until crispy on the bottom and lightly browned on the top.
- Remove from the oven and allow to cool completely before dipping in chocolate.
- Add the chocolate and coconut oil to a microwave safe dish. Microwave in 30-second intervals bringing it out to stir every 30-seconds until it’s melted and smooth.
- Dip the bottoms of the macaroons in the melted chocolate and then place them back onto the parchment lined tray. Use the remaining chocolate to drizzle over the top of the macaroons.
- Place into the fridge for the chocolate to set.
- Store in an airtight container in the fridge and enjoy.
