double dark chocolate macaroons

Original recipe, words & images: @floraandvino These Double Dark Chocolate Macaroons are made with shredded coconut and dark chocolate. They’re ready in under an hour for a quick no-bake dessert this summer! You’ve probably seen vegan macaroons at the store in the refrigerated section. Well, today I’m going to show you how easy they are to make at home with just a handful of simple ingredients! They’re naturally sweetened with maple syrup and super chocolate-y. My original macaroons are a simple coconut, but I modified that recipe and added cacao powder. Because chocolate on chocolate is always a good idea, right? Here’s what you need to make Chocolate Chocolate Macaroons:

• 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

That’s it!

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Melt the dark chocolate chips in a saucepan over medium low heat. stirring often.
6. 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.
7. Store leftover macaroons in an airtight container in the refrigerator for up to one week and freeze for long term storage.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!