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April 8, 2020

Fudgy Vegan Chocolate Coconut Macaroons (Paleo)

Home » Recipes » Courses/Meal » Sweets » Fudgy Vegan Chocolate Coconut Macaroons (Paleo)

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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, and clearly one of my favorites considering the number of times the delicious duo have made an appearance on the blog.  There’s this tart, these haystacks, these macaroon cups and these clusters just to name a few. So it should come as no surprise that I’m sharing with you 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. They’re fudgy and meltingly tender on the inside, with pockets of chocolate strewn throughout.

Fudgy Vegan Chocolate Coconut Macaroons in Paper Serving Cups

How do you make chocolate coconut macaroons?

Chances are you already have everything you need in your pantry.  Start by melting together some chopped chocolate, coconut milk, coconut sugar and vanilla until smooth.   Than add in some shredded coconut and more chocolate into the form of cocoa powder and chocolate chips to form a loose batter. Then scoop the batter onto a cookie sheet and pop it into the oven to bake. 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.

More macaroon recipes:

  • Chocolate Almond Coconut Macaroon Cups
  • Paleo Honey Coconut Macaroons
  • Dark Chocolate Macaroon Thumbprint Cookies

Serves 12

Fudgy Vegan Chocolate Coconut Macaroons (Paleo)

Sylvie Shirazi

Yields 12

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 3 oz/90g dark chocolate, chopped
  • 3 Tablespoons/45ml coconut milk
  • 3 Tablespoons/36g coconut sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1 Tablespoon/5g cocoa powder
  • 1 cup/90g unsweetened shredded coconut
  • 3 Tablespoons/45g dark chocolate mini chips

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
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https://gourmandeinthekitchen.com/vegan-chocolate-coconut-macaroons/
gourmandeinthekitchen.com

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Sylvie

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.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Season, Spring, Sweets, Vegan Tagged With: chocolate, coconut, cookies

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