Looking for the perfect vegan macaroons? Look no further than this chocolate dipped cookie version!
I just stole one of these vanilla bean macaroons out of the freezer, biting into the hard exterior and trying to eat it before the chocolate dipped bottom started melting onto my fingers, with no luck. If I’m going to be 100% honest here, I probably ate about 3 cookies worth of dough while I was scooping these out onto the cookie sheet and have been sneaking them off of the cold pan straight from the freezer ever since. If you love coconut desserts as much as I do, these are your love language!
The recipe for these crunchy, sweet macaroons comes from one of my absolute favorite bloggers Angela over at Oh She Glows. Back when I started making the transition to vegan/plant based (along with my dad), Angela’s recipes were the ones that made me think ‘Oh, maybe this won’t be so hard!’ and restored my faith in making easy and delicious vegan food. Of all the blogs out there, I can totally say that Oh She Glows was one of those that I’ve referred to numerous times and have ear marked so many pages from her first cookbook that I don’t even need to look for my favorite recipes anymore. Angela’s second cookbook is just as good, if not better than the first, with so many dinner ideas (which is a struggle for me!) and more snack recipes than I could ever need to curb my afternoon hanger. As I was flipping through the book after I got it in the mail, I couldn’t wait to start trying out the recipes and am planning on cooking from it numerous times this week. After all, it was her 9 spice mix from this book that truly got me into loving avocado toast! (Former hater here, trying to love avos as much as the next person) Once I mixed up these vanilla bean macaroons and slid them into the oven, I knew this cookbook would be a well loved part of my cookbook collection.
If I have any words of advice about this recipe, it’s to not be like me and try to shove all the cookies onto one sheet and overcrowd them. I know the recipe explicitly says to space them 2 inches apart, but my impatient self seemed to think it was a-ok to just plop them all on one and call it a day. I ended up with a few that were less than pretty, but really, I’m not complaining because I consider those ‘testers’ and promptly plucked them from the warm tray as soon as they were out of the oven.
- 1 cup raw almonds, ground into a fine meal
- 1½ cups unsweetened shredded coconut
- ½ teaspoon plus ⅛ teaspoon fine sea salt
- ½ teaspoons ground cinnamon
- ½ cup pure maple syrup
- ¼ cup coconut butter
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, seeds scraped
- 3½ ounces non-dairy dark chocolate
- 1 teaspoon virgin coconut oil
- Preheat the oven to 274 degrees F. Line a baking sheet with parchment paper. Line a large plate with parchment paper.
- In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, melted coconut butter, vanilla extract, and vanilla bean seeds until thoroughly combined. The dough will be thick and sticky.
- With a 2 tablespoon cookie scoop, scoop a ball of dough and pack it in so the top is flat. Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about 2 inches apart on the baking sheet.
- Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.
- Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
- In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. Turn off the heat.
- Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.
- Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top. Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.
- Store leftover macaroons in an airtight container in the fridge for up to 1 week. You can also wrap the macaroons in foil, place them in an airtight container and freeze for up to 1 month.