Blame “mommy brain”, tiredness, or just plain old laziness, but the only recipe I could come up with for you this week is another version of my beloved coconut-oat macaroons.
I’m nearing double digits with the number of macaroon variations I’ve posted, but I just can’t get enough the the crisp outside, chewy inside, and overall deliciousness of these coconut-oat cookies.
Why it took me so long to put chocolate into ‘em, I haven’t a clue, but thank goodness I finally did because these cookies are a.maz.ing.
Dare I proclaim these to be my favorite coconut-oat macaroon flavor to date?
Double Chocolate Macaroons
by
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake dessert vegan vegetarian coconut chocolate oatmeal cookie cookies
Ingredients (20 cookies)
- 8 oz full fat flaked (or shredded) unsweetened coconut (I like the Let’s Do Organic brand)
- 1/4 cup cocoa powder
- 1 cup reduced-fat shredded unsweetened coconut (I like the Let’s Do Organic brand)
- 1 cup old-fashioned rolled oats
- 3/4 cup pure maple syrup, preferably Grade B
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a food processor, process full fat flaked (or shredded) coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter). Add in the cocoa powder and process until smooth, again scraping down sides as needed.
Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until set. The macaroons will be very soft at this point.
Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
