Ingredients
- 1 cup (250 mL) raw almonds, ground into a fine meal (Rachel's note: I used ⅓ almond flour because I was out of almonds and it worked just fine)
- 1½ cups (375 mL) unsweetened shredded coconut
- ½ teaspoon plus ⅛ teaspoon (2.5 mL) fine sea salt
- ½ teaspoon (2 mL) ground cinnamon
- ½ cup (125 mL) pure maple syrup
- ¼ cup (2 ounces/60 g) homemade coconut butter (or store-bought), melted
- 1 teaspoon (5 mL) pure vanilla extract
- 1 vanilla bean, seeds scraped, or ¼ teaspoon (1 mL) pure vanilla bean powder
- 3½ ounces (100 g) non-dairy dark chocolate
- 1 teaspoon (5 mL) virgin coconut oil
Recipe Description
These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle. The resulting macaroons hold together perfectly with a moist chewy interior and a crunchy outside. The vanilla bean is worth the indulgence – it really makes these macaroons into something special and gives a major flavor boost, adding warmth to the sweetness.
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