Vegan Chocolate Dipped Toasted Coconut Macaroons

• Baking & Spices

  • 2/3 cup Chocolate chips, vegan
  • 1 Chocolate coating
  • 1 tsp Kosher salt
  • 1 tbsp Vanilla extract
  • 1 cup White sugar

• Oils & Vinegars

  • 2 2/3 tbsp Coconut oil

• Nuts & Seeds

  • 4 cups Coconut, unsweetened

• Snacks

  • 1 Coconut macaroons, Toasted

• Other

  • ½ cup aquafaba (canned chickpea liquid

Found on heatherchristo.com

Ingredients

• Toasted Coconut Macaroons
• ½ cup aquafaba (canned chickpea liquid)
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 2 tablespoons coconut oil
• 4 cups shredded unsweetened coconut
• Chocolate Coating
• ⅔ cup vegan chocolate chips
• 2 teaspoons coconut oil
• Toasted Coconut Macaroons
• ½ cup aquafaba (canned chickpea liquid)
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 2 tablespoons coconut oil
• 4 cups shredded unsweetened coconut
• Chocolate Coating
• ⅔ cup vegan chocolate chips
• 2 teaspoons coconut oil

Directions

• Preheat the oven 350 degrees. Spread the coconut over a bare sheet pan and toast for about 5 minutes until lightly golden. Set aside.
• In a medium saucepan over medium heat combine the aquafaba, the white sugar, vanilla, salt and coconut oil. Bring to a simmer and whisk until the sugar has dissolved and the mixture has slightly thickened. Add the coconut and use a spatula to mix the coconut in until you have a thick cookie batter. Remove from the heat and let the coconut mixture cool to room temperature.
• Use an ice cream scoop to make tightly packed mounds of cookie dough. Set them on a sheetpan lined with parchment or a silpat and bake them at 350 degrees for 15 minutes. Let the cookies cool and then dip them in the chocolate.
• For the Chocolate Coating
• Assemble a double boiler (a small bowl above a small pot with water) and add the chocolate chips and coconut oil to the bowl, melting slowly. Or you could microwave the chocolate and coconut oil until melted. Whisk the mixture until smooth and shiny and let cool to room temperature. Dip the cookies and wipe excess chocolate back on the edge of the bowl. Set on a sheet of wax paper while they set up.
• Store the cookies in an airtight container at room temperature or in the freezer.
• Preheat the oven 350 degrees. Spread the coconut over a bare sheet pan and toast for about 5 minutes until lightly golden. Set aside.
• In a medium saucepan over medium heat combine the aquafaba, the white sugar, vanilla, salt and coconut oil. Bring to a simmer and whisk until the sugar has dissolved and the mixture has slightly thickened. Add the coconut and use a spatula to mix the coconut in until you have a thick cookie batter. Remove from the heat and let the coconut mixture cool to room temperature.
• Use an ice cream scoop to make tightly packed mounds of cookie dough. Set them on a sheetpan lined with parchment or a silpat and bake them at 350 degrees for 15 minutes. Let the cookies cool and then dip them in the chocolate.
• For the Chocolate Coating
• Assemble a double boiler (a small bowl above a small pot with water) and add the chocolate chips and coconut oil to the bowl, melting slowly. Or you could microwave the chocolate and coconut oil until melted. Whisk the mixture until smooth and shiny and let cool to room temperature. Dip the cookies and wipe excess chocolate back on the edge of the bowl. Set on a sheet of wax paper while they set up.
• Store the cookies in an airtight container at room temperature or in the freezer.