Dark Chocolate Dipped Maple Coconut Macaroons

These coconut macaroons are absolutely delightful and always go over well when I am having people over or bringing a sweet treat to someone's home. These come together with relatively few ingredients. They work well when you have guests with dietary restrictions! When I have people over I try to make sure that there's something delicious that everyone can eat. These are vegan, lactose-free, gluten-free, nut-free, and soy-free. Most importantly, they are easy and oh so delicious.

Time (total): about 35 minutes

Time breakdown:

• 5 minutes prep
• 5 minutes cook
• 10 minutes freezer (first round)
• 10 minutes chocolate dipping
• 5 minutes freezer (second round)

Ingredients:

• ~3 cups dried flaked coconut
• ~3 tbsp maple syrup (real maple syrup is best, but artificial is fine too)
• ~1 bar or 1 cup baker's chocolate or semi-sweet chocolate chips (or milk chocolate if your guests do dairy)
• ~1 tsp neutral oil or coconut oil (e.g. vegetable or canola oil)

Optional Ingredients:

• coarse sea salt
• Almonds, pecans, or pistachios for garnish

Other Materials:

• Medium Size mixing bowl
• Cup and tablespoon measure
• Parchment paper
• Oven or toaster oven
• Freezer or refrigerator
• Microwave or double boiler (for melting chocolate)
• Microwave safe dish, if using a microwave

1. Preheat oven to 350 F
2. In a medium-size bowl, add 3 cups of coconut.
3. Add 1 tbsp at a time of maple syrup, mixing thoroughly between each addition until coconut sticks together firmly.

Notes: Exact quantities are unnecessary, try to go off of the consistency of the coconut mixture. You want it to be able to stick together firmly.

1. Cover a baking sheet with parchment paper. A silpat mat would also work.
2. Firmly press the coconut mixture into a round tablespoon measure (or melon baller, or ice cream scoop if you want them extra large)
3. Remove the coconut pieces so that they look like half domes on the baking sheet.

This step isn't strictly necessary, I just find that the lightly toasted coconut really enhances the flavor. It only needs a few minutes for some parts of the dessert to lightly brown

Longer is okay if using a refrigerator. You don't want these to actually freeze, just firm up enough that they stick together well when coating in chocolate. When the macaroons are straight out of the oven, they are going to be very soft.

I'm using a microwave because it is easier. In a microwave-safe dish, add chocolate chips or pieces or baking chocolate. Mix in about a tsp of vegetable oil.

Microwave for up to 2 minutes, stirring every 20 seconds until chocolate is melted.

Your macaroons should be very firm from the freezer. Dip the cold macaroons in the melted chocolate. If you have extra chocolate left over, you can drizzle some on top. This would be a good time to add a topping like coarse sea salt or almonds, if you would like.

You don't need very long. After the chocolate cools, it will release easily from the parchment paper.