1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds)
3 cups coconut flakes, dried, unsweetened
½ maple syrup
⅓ cup coconut oil, (found in most health food sections)
1 tablespoon vanilla
½ teaspoon sea salt
1 cup chocolate chips, dairy-free
1 tablespoon coconut oil
First of all, do not preheat your oven. Isn’t that nice for a change?
Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
Enjoy them while they last!
Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder.