Ingredients
- 5 ½ cups unsweetened shredded coconut
- ½ teaspoon sea salt
- 20 fluid ounces coconut milk
- ½ cup honey, or more to taste
- 2 teaspoons vanilla extract
- 1 cup vegan dark chocolate chips
What Makes This Recipe Special
Cooking Pointers
- Make sure to whip the egg whites until stiff peaks form to help the macaroons hold their shape.
- Allow the macaroons to cool completely on the baking sheet before removing to prevent them from breaking.
Directions
Lightly heat your oven to 350°F (175°C) and line two baking sheets with parchment paper to keep the macaroons from sticking. In a big bowl, mix together the coconut, flour, and a pinch of sea salt. Then add the coconut milk, honey, and vanilla extract, stirring everything until it’s well combined. Using a tablespoon, drop spoonfuls of the mixture onto the prepared sheets, spacing them out a bit. Pop them in the oven and bake until the edges turn golden and the tops start to brown, which should take about 20 minutes. Let the macaroons cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely, around 20 minutes more. While they’re cooling, melt the chocolate chips in a microwave-safe bowl by heating in 15-second bursts, stirring in between, until smooth and glossy. Finally, dip either the tops or bottoms of the macaroons into the melted chocolate, letting any extra drip off, then set them on waxed paper until the chocolate firms up, roughly 10 minutes.
