Gently sweet and so satisfying, these coconut macaroons are a vegan treat, flavored with rich cocoa, coconut oil and maple syrup. Find the recipe here .
Makes about 24 macaroons
3 cups unsweetened shredded coconut
1 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
2/3 cup pure maple syrup
1/3 cup coconut oil, at room temperature
1 teaspoon pure vanilla extract
In a large bowl, stir together coconut, cocoa powder and salt. Add syrup, oil and vanilla and stir until well combined. Using your hands (dampened, if you like), shape mixture into 1 1/2-inch balls and transfer to a parchment-paper-lined baking sheet. (Alternatively, use a small ice cream scoop to form macaroons.) Cover and refrigerate until cold and firm, about 1 hour. Macaroons will keep in an airtight container in the refrigerator for up to 1 week.
Per Serving: Serving size: 1 macaroon, 140 calories (100 from fat), 11g total fat, 9g saturated fat, 30mg sodium, 11g carbohydrates, (2 g dietary fiber, 6g sugar), 1g protein.
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