Do you use sweetened or unsweetened coconut in macaroons?

You can use either sweetened or unsweetened shredded coconut for this recipe. u003cstrongu003eI prefer and recommend unsweetened coconut. u003c/strongu003eYou'll get a better texture and they won't be overly sweet. However, if you prefer things on the sweeter side, go ahead and use sweetened coconut.

What if I don't have a cookie scoop?

No problem. Just use your hands to create the best macaroon shapes you can. u003cstrongu003eThey should be about 1.5 inches across in the shape of a little domeu003c/strongu003e. Like a haystack cookie!

How long do macaroons keep?

Store macaroons in an airtight container in the u003cstrongu003efridge for up to 10 days or freezer for up to 3 months.u003c/strongu003e They can be kept at room temperature for some time, however, the chocolate will start to melt if gets too warm.

u003cstrongu003eCan I make macaroons without a food processor?u003c/strongu003e

Sorry, this particular recipe really u003cstrongu003edoes require a food processoru003c/strongu003e to achieve the right consistency for the cashews and coconut. If you don't have a food processor, I'd suggest these u003ca href=u0022https://acleanbake.com/no-bake-chocolate-macaroonsu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eno-bake chocolate macaroons.u003c/au003e

Traditional macaroons are not vegan as they typically use ingredients like egg white, butter and milk. u003cstrongu003eThis recipe is dairy-free and egg-free, which makes it completely veganu003c/strongu003e. Just be sure to use dairy-free chocolate to keep it vegan.

Easy Vegan Chocolate Coconut Macaroons (Gluten-Free)

Description

Incredible chocolate macaroons that are easy to make with just 6 simple ingredients. You will fall in love with the rich chocolate coconut flavour and to-die-for texture of these beautiful sweet treats!

Ingredients

1/2 cup pitted dates (110 g)
1 cup raw cashews (150 g)
2 cups unsweetened fine shredded coconut (200 g)
1 tsp pure vanilla extract
1/4 tsp sea salt
1/4 cup cocoa powder (25 g)
1–2 tbsp reserved date soaking water
3/4 cup dairy-free chocolate chips or chopped dark chocolate (130 g)

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Instructions

Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes. Before draining, reserve 2 tbsp of the soaking water and set aside. Drain the dates well. Squeezing off any excess water. It’s okay if they remain wet just make use any excess was has drained off.
While the dates are soaking, add the cashews and coconut to a food processor. Blend until it has a pasty, oily consistency. This make take a few minutes. You should almost be able to pinch it between your fingers.
Add the vanilla, soaked dates plus 1 tbsp of soaking water you reserved, salt and cocoa powder. Blend until you have a crumbly and oily but somewhat sticky dough. If needed, add up to another tbsp of the soaking water. You don’t want it overly wet but it should easily stick together.
Preheat the oven to 350 F and line a baking tray with parchment paper.
Use a cookie scoop or your hands to create 20 haystack dome shapes about 1.5 inches wide, placing them on the baking tray. The dough can be a little fragile so you may have to do a bit of surgery with your fingers once you scoop each macaroon. They don’t have to be perfect!
Bake for 12 minutes then let cool on the pan for at least 30 minutes. You can pop them in the fridge to speed up the cooling process. You want them almost completely cooled before dipping them in chocolate. Note that they’ll be quite fragile after coming out of the oven but will firm completely once they cool, so avoid handling them until they’ve cooled.
When you’re ready, melt the chocolate using a double boiler or in a bowl in the microwave until completely smooth and creamy. If using the microwave, melt in 15-seconds increments, stirring in between. Once most of the chocolate has melted, stir to melt in the rest. This will prevent burning.
Press each macaroon into the melted chocolate so it coats the bottom and about 1/4 inch up the sides. Lightly scrape the bottom of the macaroon on the edge of the bowl to remove any excess chocolate. You just want a thin layer there. Place the coated macaroons back on the baking tray. Once you’ve dipped them all, drizzle any remaining chocolate over the top of each macaroon. Sprinkle them with a little additional shredded coconut, if desired.
Place the tray in the fridge for 30 minutes or as long as needed to completely harden the chocolate.
Enjoy right away or store for later!

Notes

Storing: Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. They’re ok at room temperature for a while but the chocolate may start to melt if it’s too warm.

Nutrition

Serving Size: 1
Calories: 125
Sugar: 8 g
Fat: 8 g
Carbohydrates: 13 g
Fiber: 2.5 g
Protein: 2 g

Keywords: vegan chocolate macaroons, chocolate coconut macaroons