Recipe originally found from the great Minamilist Baker and then slightly adapted. Ingredients 265 g Desiccated coconut 1/4 Tsp Vanilla Extract 2 Tsp Maple Syrup 1/2 Tbsp Coconut Oil 50 g Dairy Free Dark Chocolate
Makes Approx 10-15 Macaroons
Preheat oven to 175-180 degrees and line a tray with grease proof paper.
Add the desiccated coconut and coconut oil to a food processor or blender (I use my nutribullet and it works just fine) and blend, scraping down sides as needed. You want the texture to feel like a dough if you squeeze it between your fingers.
Next add the maple syrup and vanilla, mix again until just incorporated.
Using a tablespoon, scoop out some of thee mixture and pack firmly with your hands to get an even shape, then use your finger to make them the shape of a half circle. Gently lay them on your tray and continue until all coconut is used.
Bake for 8-10 minutes, cook until the edges and tops are a lovely golden brown. While the macaroons are cooling, melt the dark chocolate, I do mine in the microwave as it's just so easy.
Once cooled, pick up macaroons and dip in the chocolate, allowing it to come up over the edges slightly. Be gentle with the macaroons as they can be fragile.
Place macaroons on to a some parchment and repeat until all bites are coated and drizzle the tops with some chocolate, leave them to set before eating.
Once set, peel away from the parchment serve, best eaten fresh - doubt they'll stick around for long!