Chocolate-Dipped Macaroons
Chocolate-Dipped Macaroons
You would never know that these rich chocolate-dipped coconut macaroons are vegan and gluten-free. Recipe courtesy of Allison Lubert, Baking You Happy.
Servings
7
Ingredients
- 2 1/3 cup unsweetened shredded coconut
- 2/3 cup canned coconut milk
- 1/3 cup brown rice flour (superfine)
- 1/3 cup agave nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 3 cup dark chocolate chips
- 1 cup coconut milk (carton)
Directions
- Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper.
- In a medium bowl, combine the coconut, coconut milk, rice flour, agave, vanilla extract, cream of tartar, and baking soda, mixing them well. Set the bowl aside for about 5 minutes to allow the coconut to absorb the liquid. You should have a thick batter, but it will not be very cohesive.
- Using an ice cream scoop or similar tool, firmly pack the dough into the scoop. Drop the batter onto the cookie sheet, forming it into egg-shaped mounds about an inch in length. Using the back of the scoop, make an indent in the middle of each mound.
- Bake the macaroons for 8 minutes. Rotate and bake for 6 more minutes or until the coconut begins to brown. Remove them from the oven, and place them into the refrigerator to harden.
- In a double boiler or a medium bowl placed over a pot of water (make sure the pot or bowl is COMPLETELY dry — any amount of water will cause the chocolate to seize), place the chocolate chips and coconut milk over medium to high heat. Stir occasionally until fully melted.
- Dip each macaroon halfway into the chocolate ganache to coat. Return the dipped macaroons to the refrigerator for about 20 minutes to harden the ganache.