Vegan Coconut Macaroons Dark

# What You'll Need:

→ Dry Ingredients

01 - 2.5 cups unsweetened shredded coconut

02 - 0.5 cup almond flour

03 - Pinch of salt

→ Wet Ingredients

04 - 0.75 cup canned coconut milk, full fat, well stirred

05 - 0.5 cup maple syrup

06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.

02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly.

03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth.

04 - Pour wet ingredients into dry mixture and stir until fully combined and the mixture begins to adhere together.

05 - Using a small cookie scoop or hands, form heaping tablespoon-sized mounds and place onto prepared baking sheet with slight spacing between each.

06 - Gently press each macaroon to ensure it holds its shape during baking.

07 - Bake for 18 to 20 minutes until tops and edges are golden brown.

08 - Remove from oven and allow macaroons to cool completely on the baking sheet.

09 - Melt vegan dark chocolate in a heatproof bowl over simmering water using double boiler method or in microwave in 20-second bursts, stirring between each interval.

10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag.

11 - Allow chocolate to set completely before serving.

# Tips for Success:

01 -

They're ridiculously easy to make with just a few pantry staples, no fancy equipment needed.
The contrast between chewy coconut and snappy chocolate is genuinely addictive.
Everyone assumes they're complicated because they taste so good, which is the best kind of secret to keep.

02 -

Don't skip the cooling step on the baking sheet—pulling them off too early breaks their delicate structure.
Canned coconut milk varies wildly between brands, so if your mixture seems too wet, add a tablespoon more almond flour to compensate.

03 -