German Chocolate Macaroons
German chocolate cake in macaroon cookie form! These gluten-free vegan macaroons are packed with coconut and drizzled in delicious chocolate. Dairy-free treat.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: approx. 14 macaroons {~2 tbsp each in size}
- Category: Cookies
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- 2 cups toasted shredded unsweetened coconut {use untoasted coconut for raw version}
- 1 cup toasted pecans {use untoasted for raw version}
- 5 tbsp coconut oil, soft or liquified {but not hot}
- 10 soft medjool dates
- 2 tbsp maple syrup
- ¾ cup non-dairy chocolate chips or chopped chocolate bar of your choice {or use this DIY Vegan Magic Shell for raw or easy paleo option -- see notes at end of recipe on how to use}
- optional: some salt flakes for sprinkling
Instructions
- Place all ingredients except for chocolate and salt flakes in a food processor and process for a few seconds at a time until the mixture is combined and can be lumped into a ball {don't over-process into a paste -- just enough to get the ingredients well-mixed and sticky when pressed together}.
- Shape into balls {1-2 tbsp at a time -- mine were on the larger side} and place on a tray lined with parchment paper. Place the balls in the freezer for 10-15 minutes to chill and firm-up slightly.
- Melt your chocolate {either in a double boiler, or microwave, etc.} {or prepare the magic shell as per the directions in this recipe} while you wait for the balls to chill.
- Dip the bottom of each macaroon in the chocolate mixture. Drip off excess chocolate {to avoid excessive "feet" on your macaroons}. Place back on the parchment paper. When done dipping all macaroons, drizzle any remaining melted chocolate on top of each macaroon {I just used a fork for this part}. Optional: sprinkle with some salt flakes if you like your chocolate salted. Place the tray back into the fridge for another 10-15 minutes for the chocolate to harden. Enjoy! See notes below on storage.
Notes
Store any leftover macaroons in the fridge. If using tempered chocolate for coating {i.e. store-bought chopped chocolate bar or non-dairy chocolate chips} then these will hold up well at room temperature as well.
For the raw or easy paleo version, if using the magic shell option, bear in mind the chocolate coating is not tempered, meaning the chocolate will melt when warmed. So keep the macaroons refrigerated until eating time. They will still taste absolutely amazing, promise! But could get a little messy if you try and take them as an on-the-go snack...