Pretty, yet simple bite-sized paleo and vegan coconut macaroon cups with a rich chocolate almond filling.
Coconut and chocolate make a splendid pair don’t they? The rich but mild flavor of coconut is the perfect match for the deeper, more assertive taste of chocolate. Not surprisingly the two are often seen gallivanting about in everything from cookies, candies, cakes and all kinds of other sweet treats.
These little chocolate coconut macaroon cups are of course another example of the delectable duo in action.
The mini cups are like inside-out chocolate dipped macaroons, but instead of a mound of coconut with a thin shell of chocolate on the outside, what you have here is thin shell of coconut filled with lots of chocolate and a touch of almond.
The macaroon cups are quick to whip up and easier than traditional roll-out tart dough, and unlike most macaroons are egg-free making them both naturally gluten-free as well as vegan. A sticky dough is made from three kinds of coconut (flake, milk and oil) along with a dash of sweetener then pressed into mini muffin tins.
Once baked the crusts take on a beautifully golden brown hue and are buttery and crisp around the edges. They’re the perfect vehicles for filling to your heart’s desire. Lemon curd, a spoonful of your favorite jam or even a little whipped cream would all be wonderful, but I’m particularly partial to that old favorite combo of coconut and chocolate.
The filling is even easier than the crust. Chopped chocolate is gently melted, mixed with a touch of almond butter, poured into the coconut cups, and then finished with a pinch of salt and a scattering of chopped almonds. The crunchy and lightly sweet shells give way to a rich and fudgy chocolate almond center as you bite into them; pretty irresistible if you ask me.
Serves 12
Sylvie Shirazi
Yields 12
Pretty, yet simple bite-sized paleo and vegan coconut macaroon cups with a rich chocolate almond filling.
30 minPrep Time
20 minCook Time
50 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
- 1 cup/120g flake coconut
- ¼ cup/32 g arrowroot
- Pinch of sea salt
- 2 Tablespoons/30g coconut milk
- 1 Tablespoon + 1 teaspoon/ 20g coconut oil, melted
- 2 Tablespoons/30g light maple syrup
- 6oz/170g dark chocolate, finely chopped
- 1 ½ Tablespoons/ 25g coconut oil
- 3 Tablespoons/45ml maple syrup
- ½ teaspoon vanilla extract
- 3 Tablespoons/45g almond butter
- Chopped or sliced almond and fine sea salt to top
Instructions
- Preheat oven to 350° F. Generously grease 12 cavities of a nonstick mini muffin pan with coconut oil.
- In a large bowl combine coconut, arrowroot and salt. Add coconut milk; coconut oil, maple syrup and mix thoroughly with a fork until well coated. Dividing evenly, spoon mixture into prepared pan and press and pat firmly up the sides and bottom of each cavity.
- Bake until golden around the edges (15-18 minutes). Cool in the pan 5 minutes, then carefully. loosen and place onto rack to firm and cool completely. Keep in an airtight container at room temperature until ready to fill.
- While the cups cool, combine the chopped chocolate, coconut oil, maple syrup and vanilla in a large heat proof bowl set over a small saucepan of simmering water and heat stirring well until fully melted and smooth. Turn off heat and stir in almond butter.
- Spoon or pipe chocolate almond filling into the center of each cup. Top with chopped or sliced almonds and a pinch of flaky sea salt.
- Store in an air-tight container in the fridge.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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