• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Chocolate Coconut Macaroons

October 22, 2012 By Sarah Leave a Comment

  • Facebook
  • Twitter
  • Pinterest

I’ve been blogging for two months and I’ve met so many new friends along the way! Most of them are other moms, blogging about the yummy foods they make for their families. It’s been a lot of fun, and I’ve gotten so many new recipes! This one comes from a blog called Dandelions on the Wall (great name, right?). Not only does Christina have great recipes, she also has all kinds of fun craft and home improvement projects too!

I found this recipe for Chocolate Coconut Macaroons the other night and couldn’t wait to make it! I followed her recipe almost exactly—I’m posting my very slightly tweaked version here. I made them this afternoon and they were so yummy! I say were because we ate the entire batch today. But I don’t feel too bad about that—the ingredients are all healthy! They reminded me a little bit of the filling from the Samoa Girl Scout cookies. I will say that they aren’t the most beautiful on their own, so I plated them up in little cupcake papers and they looked like little truffles. I hope you make them—they take about 10 minutes—and enjoy them as much as I did!

Chocolate Coconut Macaroons, from Dandelions on the Wall
1 c Shredded Coconut* (I used finely shredded unsweetened coconut)
3 T Coconut Oil
5 Tbsp. good quality Cocoa Powder
2 ½ T Maple Syrup
1/2 tsp. Vanilla

*note: if you are not using finely shredded coconut, pop it in your food processor and pulse it a few times to break it down.  From there you could add the other ingredients and pulse a few more times until they come together.

Add all ingredients to a bowl and mix well with a spoon, breaking up any solid coconut oil. You will probably need to get in there with your hands which is a mess, but worth it.

Working quickly (coconut oil melts very rapidly in your hands!), roll the mixture into small balls and place in a dish lined with parchment paper. I used a ½ T measuring spoon to scoop and gently packed them together into balls.

Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer. Makes about 16 macaroons, depending on size. I ate them all.


Filed Under: Dessert, Recipe Tagged With: chocolate, coconut, cookies

Previous Post: « Vegan Spaghettios — Chef Sarah D’s Not-From-A-Can Spaghetti and Meatballs
Next Post: Race Car Fruit Snacks »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2019 Fried Dandelions · CONTACT · ABOUT

  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor