Vegan Double Chocolate Macaroons
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy chocolate macaroons made with almond flour and coconut, dipped and drizzled with chocolate. Naturally gluten-free and vegan, these rich cookies are intensely chocolatey.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- ¼ cup almond flour
- ¼ cup cocoa powder (preferably Dutch processed)
- 1½ cups 120g unsweetened shredded coconut
- ½ teaspoon sea salt
- ½ cup pure maple syrup
- 1 oz. unsweetened chocolate (melted and cooled slightly (you can use dark chocolate if you don't want them quite as bittersweet))
- ¼ cup 2 oz/60g homemade coconut butter or store-bought, melted
- 1 teaspoon pure vanilla extract
- 3 oz. dark chocolate (dairy free, if necessary)
- 1 teaspoon coconut oil
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 3mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 22mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.