Cocoa powder and melted dairy-free dark chocolate stirred into these coconut-laden confections remind us of the other beloved winter beverage, hot chocolate. Pictured with our Gingerbread “Cheesecake” Squares.
Hot Chocolate Macaroons
Serves: 20
Ingredients
- 1¾ cups sweetened flaked coconut
- ¼ cup almond flour
- ¼ cup Dutch process cocoa powder
- ¼ teaspoon fine sea salt
- ⅓ cup pure maple syrup
- 2 tablespoons coconut butter*, melted
- 1 ounce dairy-free dark chocolate*, melted and slightly cooled
- 1 teaspoon vanilla extract
- Garnish: melted dairy-free dark chocolate*
Instructions
- Preheat oven to 275°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together coconut, almond flour, cocoa powder, and salt.
- In a medium bowl, whisk together maple syrup, coconut butter, melted chocolate, and vanilla extract. Add syrup mixture to coconut mixture, stirring until well combined.
- Using a 1-tablespoon levered scoop, drop heaping balls of coconut mixture approximately 1 inch apart on prepared baking sheet.
- Bake for 15 minutes. Rotate pan. Bake until dry to the touch, 10 to 13 minutes more. Let cool on pan for 5 minutes. Transfer macaroons to wire racks. Let cool completely.
- Garnish cooled macaroons with melted dark chocolate, if desired. Refrigerate until chocolate sets, approximately 10 minutes.
Notes
*We used Nutiva Coconut Manna coconut butter and Hu Dark Chocolate Gems.
