Chocolate-Dipped Macaroons

3.3 from 6 ratings

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

Servings

servings

Ingredients

2 1/3 cup unsweetened shredded coconut
2/3 cup 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
3 cup dark chocolate chips
1 cup coconut milk (carton)

Directions

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.
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.