Gluten-Free Vegan Chocolate Dipped Macaroons
Gluten-Free Vegan Macaroons with a thick layer of chocolate on the bottom.
Servings 12 cookies
Cost 5
Ingredients
- ⅔ cup canned coconut milk (full fat, not lite) (145 grams)
- ¼ cup maple syrup or golden syrup or half of each (80 grams)
- ⅓ cup brown rice flour (56 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- 2 ¼ cups sweetened flaked coconut (225-250 grams)
- ½ cup best quality chocolate chips or about 3 or 4 oz dark chocolate, chopped
Instructions
- Preheat oven to 375F and line one large baking sheetswith parchment. If you are using anything smaller than a 13x18 inch sheet pan, you might need to use two. Or you can just bake six, change out the parchment and use the same pan twice.
- In a mixing bowl, stir together the coconut milk, maple syrup, brown rice flour and vanilla until evenly blended.
- Add the cream of tartar and baking soda and stir well, then stir in the coconut. If you are using unsweetened, first stir in 2 cups and add more as needed. I have not tested with unsweetened, so I can't give the exact amount yet.
- The batter should hold together fairly well when scooped, but the mounds still might seem a little loose. If the batter seems too losoe to pack, allow it to stand for about 10 minutes. Using a generously packed medium cookie scoop, scoop out 12 balls onto the one or two parchment lined baking sheets.
- Bake one sheet at a time for about 14 minutes or until nicely browned. I like my macaroons pretty brown, so I sometimes bake for even longer. Remove from oven and let cool completely, then peel away from the parchment.
- Melt the chocolate chips (or dark chocolate) in the microwave using 50% power and stirring every 60 seconds.
- Line a couple of dinner plates or something you can fit in your freezer with parchment. Spoon a tablespoon or so size circle of melted chocolate onto the parchment, then plop one of the macaroons right on it. Continue doing this with all the macaroons. Put them in the freezer for about 20 minutes or until chocolate has set, then peel away from the parchment.
- Store in the freezer. They're great cold!
Notes
Brown rice flour seems to work the best. I tested with a 1:1 gluten-free blend and the cookies tasted okay, but spread quite a bit.
This recipe is loosely adapted from The Sweet Freedom Bakery recipe. The original recipe calls for unsweetened coconut milk and agave. I don't use agave very often and don't always have unsweetened coconut, so I use the readily available sweetened Angel Flake plus maple syrup. If you want to try these with unsweetened coconut, increase your syrup by 1 tablespoon.
