Coconut Macaroons
Adapted from The Green Creator
Ingredients
2 cups shredded coconut
1/4 cup oat flour (make your own with a coffee grinder and regular oats)
1/3 cup maple syrup (for a lighter macaroon use date syrup)
1/4 cup oat milk
1 tsp vanilla extract
pinch of salt
1/2 cup dark unsweetened vegan chocolate chips (at least 60%)
Instructions
Preheat oven to 350 ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor combine the shredded coconut, oat flour, syrup, oat milk, vanilla extract and salt.
With a tablespoon or measuring spoon, scoop out the same amount of the mixture for each macaroon. Roll in balls or little squares, whatever you prefer. Just make sure to pack it well so the macaroons don’t fall apart. Place the packed macaroons balls on a lined baking sheet, about 1-2 inches apart.
Place the baking sheet in the oven and bake for about 15 minutes. Rotate the macaroons half way through baking. Take out of the oven and let cool.
Serve the macaroons plain or dip them in melted dark chocolate.
Chocolate dip: Warm a pot of water on the stove. Place a bowl with chocolate chips on the pot. Heat on low heat, while stirring frequently. Remove from heat when half of the chocolate is melted and continue stirring until all the chocolate chips have melted. Get a cooling rack ready to place the chocolate dipped macaroons. With a fork dip the macaroons (half or fully) into the melted chocolate.