- unsweetened shredded coconut
- coconut cream (solid part from the coconut can)
- pure maple syrup
- melted coconut oil
- raw cacao powder
- Endangered Species Oat Milk 75% Dark Chocolate Chips
Double Dark Chocolate Macaroons
Yields: 12-16 servings Total time: 20 minutes Ingredients:- 4 cups packed shredded unsweetened coconut
- 2 TBSP coconut cream (solid part from the coconut can)
- 1/4 cup pure maple syrup
- 2 TBSP melted coconut oil
- 2 TBSP raw cacao powder
- 1 cup Endangered Species Oat Milk 75% Dark Chocolate Chips
- Add the shredded coconut to a food processor or high speed blender and pulse a few times to combine, careful to not over mix or you’ll end up with coconut butter.
- Add in the coconut cream, maple syrup, melted coconut oil, and raw cacao powder and pulse until well combined, scraping down the sides as needed.
- If the mixture looks too wet, add a little more coconut flakes. If it’s too dry and crumbly, add a little more coconut cream or coconut oil. You want the mixture to stick together when pressed with your fingers, but not soggy.
- Measure out heaping ~1.5″ TBSP and scoop onto a parchment-lined baking sheet or plate. Transfer the plate to the refrigerator or freezer to chill while you prepare the chocolate.
- Melt the dark chocolate chips in a saucepan over medium low heat. stirring often.
- Dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet or serving platter. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.
- Store leftover macaroons in an airtight container in the refrigerator for up to one week and freeze for long term storage.