<h1 class="pgc-h-arrow-right" data-track="3" > coconut macaroons</h1>
These simple vegan coconut macaroons are easily made with just 4 simple ingredients.
<h1 class="pgc-h-arrow-right" data-track="5" > features</h1>
It's easy to make with just 4 simple ingredients
Vegan, gluten-free, oil-free and nut-free (contains coconut)
Perfect addition to festive food
Can be made sugar-free
<h1 class="pgc-h-arrow-right" data-track="13" > description of the ingredients</h1>
Shredded Coconut – Using fine or medium shredded unsweetened coconuts may be labeled as dehydrated shredded coconuts
Dates – Any variety will do, and this recipe uses sweet caramel dates, which make cookies even sweeter
Raw Cashews – Use pure raw cashews with no added oil or salt
Chocolate - Using milkless chocolate chips or dark chocolate, recipes can be made sugar-free if sugar-free chocolate chips such as stevia are used
<h1 class="pgc-h-arrow-right" data-track="19" > step-by-step instructions</h1>
Step 1: Soak the dates (pitted) in hot water for 15 minutes, then drain. Just make sure you've drained the excess water and you can wet them.
Step 2. After soaking the dates, add the cashews to a food processor and mix into the coarse grained flour.
Step 3. Add the coconut to the food processor and process until the mixture starts to become a bit lumpy, greasy and almost mushy. This may take a few minutes.
Make sure you achieve this consistency, as cashew nuts and coconut oil glue the macaroons together.
Step 4: Add sea salt, vanilla (if used) and drained dates and stir for a while until the mixture is completely mixed. It should be oily, but a bit sticky.
Step 5. Spread parchment paper over a baking sheet and use a small 1.5-inch cookie spoon to make 15 macaroons. If you don't have a shovel, you can shape a 1.5-2 inch dome by hand.
Bake the macaroons for 12 minutes, then cool on a pan for at least 30 minutes.
When they come out of the oven, they become soft and fragile, so don't dispose of them until they harden for at least half an hour.
Step 7. When ready, melt the chocolate in double pots or microwave in 15-second increments until smooth and creamy.
Quick Tip: If using a microwave oven, melt in two or three 15-second increments, stir quickly between them, and then stir to melt the remaining chunks. This prevents the chocolate from burning.
Step 8. Press each macaroon into the melted chocolate so that the chocolate climbs slightly up to the side. After dipping in chocolate, place them back on a baking sheet.
Place them in the refrigerator for 20-30 minutes until the chocolates harden.
<h1 class="pgc-h-arrow-right" data-track="36" > considerations</h1>
Low-sugar/no-sugar option: For low-sugar macaroons, use 70-90% dark chocolate instead of chocolate chips. For sugar-free prunes, use a selection of sugar-free chocolates.
Cashews: This recipe is best for cashews and is not recommended instead.
Garnish: Sprinkle some melted chocolate on the macaroon and sprinkle with shredded coconut.
<h1 class="pgc-h-arrow-right" data-track="40" > storage</h1>
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Store in a sealed container or freezer safety bag for up to 3 months.
Room temperature: It can be stored for a period of time at room temperature, but if the temperature rises, the chocolate will begin to melt. It is recommended to store it in the refrigerator until consumption.
<h1 class="pgc-h-arrow-right" data-track="51" > vegetarian coconut macaroons</h1>
Preparation time: 30 minutes
Cooking time: 12 minutes
Total time: 42 minutes
Yield: 15
Category: Desserts
Cuisine: American
Diet: Vegetarian
<h1 class="pgc-h-arrow-right" data-track="74" > raw material</h1>
1/2 cup, pitted dates (110 g)
1 cup raw cashews (150 g)
2 cups unsweetened shredded coconut (200 g)
1/4 tsp. sea salt
1/2 tsp. pure vanilla extract
1/2 cup dairy-free chocolate chips or dark chocolate
<h1 class="pgc-h-arrow-right" data-track="81" > the production process</h1>
Place the pitted dates in a bowl and cover with hot water. Soak for at least 15 minutes, then drain and shake off excess water.
Preheat oven to 350F.
Place the cashews in a food processor and process for 30-45 seconds until decomposed into coarse grained flour. If there are some big spices left, that's fine.
Add the coconut and process until it starts to get a little oily and almost mushy. You should start to see some paste sticking to the side of the food processor. This may take a few minutes.
Add the soaked dates, sea salt and vanilla (if used) and process until completely mixed. The mixture should be oily, but somewhat viscous.
Spread parchment over a baking sheet and then make each macaroon using a cookie spoon of about 1 to 1.5 inches. If you don't have a shovel, you can shape the dough into a small dome by hand. You should get 15-16 macaroons.
Bake for 12 minutes, then remove from the oven and cool on a pan for at least 30 minutes. They become soft and brittle when you take them out of the oven, so don't dispose of them until they solidify for at least 30 minutes.
Once ready, melt the chocolate in double pots or microwave in 15-second increments (stirring between each increment) until it is completely smooth and creamy.
Press the bottom of each macaroon into the melted chocolate so that the chocolate covers the bottom, about 1/8 inch higher on the sides. After they have all been coated, place the entire tray in the refrigerator for about 30 minutes to secure.
Enjoy now.
<h1 class="pgc-h-arrow-right" data-track="92" > note</h1>
Storage: In an airtight container, store in the refrigerator for up to 2 weeks and in the refrigerator for up to 3 months. It is recommended to keep them in the refrigerator until before eating, as the chocolate may melt if it gets hot. If kept cool, they can be stored at room temperature for up to 4 days.
<h1 class="pgc-h-arrow-right" data-track="94" > nutrition</h1>
Servings: 1
Calories: 180
Sugar 6.2 g
Fat: 15 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 3 g