Vegan Almond Joy Coconut Macaroons Recipe Gluten Free Paleo 6 Ingredients
VEGAN ALMOND JOY COCONUT MACAROONS RECIPE - GLUTEN FREE, PALEO, 6 INGREDIENTS!
Vegan Almond Joy Coconut Macaroons Recipe (GF, Paleo): how to make vegan coconut macaroons that taste like homemade Almond Joy! This paleo vegan coconut macaroons recipe is gluten free, vegan, dairy-free & made with 6 ingredients.
Provided by Demeter | Beaming Baker
Categories Healthy Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients to a food processor. Here are the gluten-free small coconut flakes that I use-you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
- Blend until you get a thick and sticky mixture that holds together, with smaller, slightly noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a medium cookie scoop or small cookie scoop, scoop firmly packed balls of coconut mixture-dough must be very tightly packed, or cookies will spread. Drop onto the prepared baking sheet, making sure to space balls evenly apart-they will increase a bit in size. Press one almond into the top of each macaroon.
- Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
- Line a large baking sheet with wax paper or parchment paper. Set aside for later.
- Cool completely before dipping. To melt the chocolate, use the double boiler method or do the following. Add chocolate to a small, microwave-safe bowl. Heat in 20-second increments until softened and melted. Stir in between heating increments, until smooth.
- Dip the bottom of one cookie into the melted chocolate, scraping off excess. Place cookie onto the prepared baking sheet. Repeat for all cookies-there will be some leftover chocolate.
- Optionally, melt 2 tablespoons chocolate and drizzle macaroons. Allow to set at room temperature, or chill in the refrigerator for 10-20 mins, until hardened. Enjoy! Storing instructions below. Adapted from my 4 Ingredient Paleo Coconut Macaroons. Also try my Paleo Almond Joy, super yummy Paleo Almond Joy Vegan Ice Cream and my Lemon Coconut Macaroons Recipe!
Nutrition Facts : ServingSize 1 medium macaroon, Calories 96 calories, Sugar 5g, Sodium 0mg, Fat 8g, SaturatedFat 5g, Carbohydrate 7g, Fiber 2g, Protein 1g, Cholesterol 0mg
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- Line an 8-inch loaf pan or 9-inch loaf pan with parchment paper or wax paper. Set aside for later.
- Add all Coconut Bars ingredients to a food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.
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