Chocolate Coconut Macaroons

Photo: Down to Earth Recipes
These simple vegan cookies make a sweet treat anytime of day– and they freeze well too!
Yield
Approximately 2 Dozen Cookies
Vegan
Gluten-Free
Soy-Free
Desserts
Ingredients
  • 2 cups shredded unsweetened coconut
  • 1 cup almond meal/flour
  • ½ cup cocoa powder
  • ¼ teaspoon sea salt
  • ½ cup maple syrup or honey
  • ⅓ cup coconut oil
  • 2 Tablespoons non-dairy milk
  • 1 Tablespoon vanilla extract
Instructions
  1. Preheat oven to 350º and line a baking sheet with parchment paper.
  2. Combine shredded coconut, almond meal, cocoa, and salt in a large bowl. Stir to combine.
  3. In another bowl whisk together maple syrup/honey, coconut oil, milk, and vanilla. Add this to dry ingredients and stir until mixture is combined.
  4. Scoop out generous Tablespoons evenly onto baking sheet. Bake for 20 minutes, or until tops and edges are crispy. Let cool five minutes on baking sheet, and then move to cooling rack for five minutes more. Let cool completely before freezing.