Chocolate-Dipped Macaroons

Chocolate-Dipped Macaroons
Chocolate-Dipped Macaroons
Rachel McGinn

Chocolate-Dipped Macaroons

You would never know that these rich chocolate-dipped coconut macaroons are vegan and gluten-free. Recipe courtesy of Allison Lubert, Baking You Happy.

7
Servings
559
Calories Per Serving
Deliver Ingredients

Notes

Excerpted from Baking You Happy: Gluten-Free Recipes from Sweet Freedom Bakery Peter Pauper Press.

Ingredients

For the macaroons:

  • 2 1/3 Cups unsweetened shredded coconut
  • 2/3 Cups canned coconut milk
  • 1/3 Cup brown rice flour (superfine)
  • 1/3 Cup agave nectar
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon cream of tartar
  • 1/4 Teaspoon baking soda

For the chocolate ganache:

  • 3 Cups dark chocolate chips
  • 1 Cup coconut milk (carton)

Directions

For the macaroons:

Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper.

In a medium bowl, combine the coconut, coconut milk, rice flour, agave, vanilla extract, cream of tartar, and baking soda, mixing them well. Set the bowl aside for about 5 minutes to allow the coconut to absorb the liquid. You should have a thick batter, but it will not be very cohesive.

Using an ice cream scoop or similar tool, firmly pack the dough into the scoop. Drop the batter onto the cookie sheet, forming it into egg-shaped mounds about an inch in length. Using the back of the scoop, make an indent in the middle of each mound.

Bake the macaroons for 8 minutes. Rotate and bake for 6 more minutes or until the coconut begins to brown. Remove them from the oven, and place them into the refrigerator to harden.

For the chocolate ganache:

In a double boiler or a medium bowl placed over a pot of water (make sure the pot or bowl is COMPLETELY dry — any amount of water will cause the chocolate to seize), place the chocolate chips and coconut milk over medium to high heat. Stir occasionally until fully melted.

Dip each macaroon halfway into the chocolate ganache to coat. Return the dipped macaroons to the refrig­erator for about 20 minutes to harden the ganache.

Nutritional Facts

Total Fat
29g
41%
Sugar
35g
39%
Saturated Fat
14g
58%
Cholesterol
9mg
3%
Carbohydrate, by difference
69g
53%
Protein
6g
13%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
96mg
10%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Folate, total
63µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
53mg
17%
Niacin
2mg
14%
Phosphorus, P
99mg
14%
Selenium, Se
2µg
4%
Sodium, Na
461mg
31%
Vitamin D (D2 + D3)
1µg
7%
Water
114g
4%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.