Serves 12
30 min
Maple Coconut Macaroons with Dark Chocolate Coating
Recipe GLPRe128fa7a8a08e2
These delicate maple coconut macaroons are naturally sweetened with pure maple syrup and topped with a rich dark chocolate coating. Light, chewy centers made from shredded coconut and coconut flour, dipped halfway in melted dark chocolate chips, create a delightful contrast of textures. Naturally gluten-free, dairy-free, and perfect for those following paleo or low-FODMAP diets. Best enjoyed at room temperature with the chocolate set to a satisfying snap.
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Ingredients
3 cups unsweetened shredded coconut
½ cup pure maple syrup
¼ cup coconut flour
¼ teaspoon sea salt
4 large egg whites, lightly whisked
1 teaspoon pure vanilla extract
10 ounces dark chocolate chips (dairy-free)
Directions
Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy removal and cleanup.
In a large mixing bowl, combine the shredded coconut, maple syrup, coconut flour, and salt. Stir until all ingredients are evenly incorporated.
Gently fold in the lightly whisked egg whites and vanilla extract into the coconut mixture. Continue folding and stirring until the batter is completely combined and uniform in texture.
Using a spoon or small cookie scoop, drop rounded portions of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 15-18 minutes, or until the tops of the macaroons are light golden brown. The exact time depends on the size of your macaroons.
Remove the baking sheet from the oven and allow the macaroons to cool on the pan for 2-3 minutes. Then carefully transfer them to a wire cooling rack to cool completely.
While the macaroons cool, prepare a double boiler by placing a heatproof bowl over a pot of water. Bring the water to a gentle rolling boil. (Alternatively, use a traditional double boiler if you have one.)
Add the dark chocolate chips to the top of the double boiler. Stir frequently as the chocolate melts, ensuring it becomes smooth and glossy. Once fully melted, pour the chocolate into a separate shallow dipping bowl.
Line a second baking sheet or flat plate with parchment paper for placing the dipped macaroons.
Using clean fingers, gently dip the top half of each cooled macaroon into the melted chocolate. Let any excess chocolate drip back into the bowl, then place the macaroon chocolate-side up on the parchment-lined sheet.
Repeat with all remaining macaroons until each one has been dipped.
Place the sheet in the freezer for at least 10 minutes to allow the chocolate to set completely. The chocolate coating should transition from a shiny appearance to a matte finish when fully set.
Once the chocolate has hardened, store the macaroons in an airtight container in the refrigerator. Serve at room temperature for the best flavor and texture.
