Ingredients

The following ingredients have 45 Servings
  • 1 ½ cups almond meal ((see note))
  • 3 cups coconut flakes (, dried, unsweetened)
  • ½ cup agave nectar (or maple syrup)
  • ⅓ cup coconut oil
  • 1 tablespoon vanilla
  • ½ teaspoon sea salt
  • 1 cup dairy-free chocolate chips
  • 1 tablespoon coconut oil

Instruction

  • Combine the macaroon ingredients in a bowl and stir well to combine.
  • Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture.
  • Mix together chocolate chips and 1 tablespoon of coconut oil in a microwave-safe dish and heat for 30 seconds, set aside for a minute, and then stir until creamy. If the chocolate is not entirely melted, heat for 20 seconds more.
  • Dip the macaroons in the chocolate and set them on a baking sheet lined with waxed paper. You can drizzle chocolate over the tops of the macaroons as well. Place the macaroons in the fridge until the chocolate is set, at least 30 minutes.
  • Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.