We’re going coco-nuts over these sweet and chewy coconut macaroons. Though macaroons are traditionally made with sweetened condensed milk and egg, this clever (and paleo-friendly!) version uses sunflower seed butter and maple syrup to both hold the treats together and give them a deeper, sweeter flavor. The best part? They couldn’t be easier to whip up! They’re blended completely in your food processor then baked to lightly toasted, golden perfection. Drizzle them with chocolate and enjoy a decadent dessert you can feel good about indulging in.
Vegan Coconut Macaroons
- 1/2 cup HU Kitchen Gems
Preheat oven to 350 degrees F. Grease or line baking tray with baking paper.
In food processor, combine all ingredients. Blend until fine consistency. Leave some coconut shreds in-tact so the mixture has texture and sticks together well.
Mold mixture into 14 evenly sized, firmly packed balls; arrange on prepared baking sheet.
Bake 12-14 minutes, until golden around edges and slightly golden on top. Let cool.
In small pot over low to medium heat, melt chocolate, stirring constantly. Use spoon to drizzle chocolate over coconut macaroons.