Chocolate Dipped Coconut Macaroons | Recipe Renovator | Gluten-free, vegan

Rich, luscious coconut macaroons take a bath in dark chocolate

Still not baking season here in San Diego, as it’s over 90 degrees all this week. I’m heading to DC for a conference, where I hope it will be cooler! I’m working at one conference (speaker coaching), and then I get a bonus day at the Take Back Your Health conference next weekend. Super excited to be able to attend and report back to you! So I pulled this rich recipe from my archives; it was featured in my Twelve Terrific Christmas Cookies e-book.

I have always loved coconut macaroons, and I came up with a way to make them egg-free. These do contain some sugar, but get most of their sweetness from the coconut. Once they’re baked and cooled, they’re dipped in super-dark chocolate (also low in sugar).

Suitable for:

vegan, vegetarian, low-sodium, celiac/gluten-free, GFCF diets

Not for:

migraine, low-tyramine, paleo, grain-free diets

You might also like:

Coconut-cardamom macaroons from Cooking Light (egg whites, sugar)
Paleo coconut macaroons from Elana’s Pantry (egg whites, honey)
Raw coconut macaroons with “chocolate” ganache from Auto-immune Paleo (maple syrup, gelatin, carob) These are migraine-friendly

Chocolate Dipped Coconut Macaroons | Recipe Renovator | Gluten-free, vegan

Chocolate-dipped coconut macaroons

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 24 macaroons

Ingredients
  

  • 1/4 cup flax seeds (ground) (25 g)
  • 1/2 cup water (filtered or spring)
  • 2-2/3 cup coconut (flakes, unsweetened) (235 g)
  • 2/3 cup granulated sugar (organic) (135 g)
  • 1/4 cup sweet sorghum flour
  • 1 cup almonds sliced (120 g)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 8 ounces dark chocolate (semi-sweet) dark organic vegan chocolate (soy-free if possible) (225 g)