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Fudgy Vegan Chocolate Coconut Macaroons (Paleo)

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Fudgy Vegan Chocolate Coconut Macaroons (Paleo)

These super chocolatey and fudgy vegan chocolate coconut macaroons are easy to make with pantry ingredients.

Fudgy Vegan Chocolate Coconut Macaroons in Tin Box

A cross between a coconut macaroon and a brownie, these fudgy vegan chocolate coconut macaroons are easy to make and dangerously good. One bowl, one spoon and a handful of pantry ingredients are all you need to whip up a batch.

Fudgy Chocolate Coconut Macaroons on Wood Board

Chocolate and coconut together are a winning combination in my book, and clearly one of my favorites considering the number of times the delicious duo have made an appearance on the blog.  (For example there’s this tart and these haystacks, along with these macaroon cups and these clusters just to name a few.) So it should come as no surprise that I’m offering you yet again another variation on an old favorite, this time in cookie form.

These rich and chewy macaroons are packed to the brim with both chocolate and coconut; so much so that there’s not even any flour or eggs in them at all!  They’re fudgy and meltingly tender on the inside, with pockets of chocolate strewn throughout and a thin yet crisp shell encasing them.

Fudgy Vegan Chocolate Coconut Macaroons in Paper Serving Cups

They’re such an easy cookie to make as well, and chances are you already have everything you need in your pantry.  The batter starts by melting together some chopped chocolate, coconut milk, coconut sugar and vanilla until smooth.   Shredded coconut and more chocolate into the form of cocoa powder and chocolate chips get mixed in to form a loose batter that’s then scooped onto a cookie sheet and popped into the oven. What emerges are little mounds of chewy chocolate goodness. (Make sure not to overbake them, they will firm as they cool.)

Dense and fudgy like a good brownie with lots of chewy texture from the coconut, these vegan chocolate coconut macaroons are great for Passover, Easter or frankly just because.

Serves 12

Fudgy Vegan Chocolate Coconut Macaroons (Paleo)

Yields 12

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

Instructions

  1. Preheat oven to 325 °F. Line baking sheet with parchment paper, set aside.
  2. In a large glass bowl set over a saucepan of barely simmering water, melt together chopped chocolate, coconut milk, coconut sugar, vanilla extract and pinch of salt until smooth. Remove from heat.
  3. Stir in coconut and cocoa powder and let batter sit for 5 to 8 minutes to cool. Stir in remaining mini chocolate chips.
  4. Using a small cookie scoop batter evenly into balls onto prepared sheet pan.
  5. Bake until set (about 12 to 15 minutes). Let cookies cool completely on pan. Store macaroons in an airtight container at room temperature.

Tags

Occasions
Easter
Passover
Courses
Dessert
Cooking
Baking
Diet
vegetarian
vegan
lacto vegetarian
pescetarian
Paleo
pegan
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

95 cal

Fat

7 g

Carbs

9 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
7530
https://gourmandeinthekitchen.com/vegan-chocolate-coconut-macaroons/

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The post Fudgy Vegan Chocolate Coconut Macaroons (Paleo) appeared first on Gourmande in the Kitchen.


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