Chocolate-Dipped Coconut Pecan Macaroons

By: Jackie Akerberg, excerpted from The Clean Vegan Cookbook

By: Jackie Akerberg, excerpted from The Clean Vegan Cookbook

At first blush, these macaroons may seem like any other coconut-date macaroon, but they are knock-your-socks-off good! Not only are they incredibly simple to make, but their sweet and salty flavor, combined with the rich dark chocolate, make them a total crowd-pleaser. I love making them for a bite-sized sweet treat at the end of a dinner party, and I often keep extra on hand to enjoy in the afternoon alongside a hot cup of coffee.

Click here for the cookbook!

Yields20 macaroons

Ingredients

Macaroons
1 1/4 cup (140 g) unsweetened shredded coconut
3/4 cup (84 g) pecans
10 soft, pitted Medjool dates
1/2 teaspoon salt
1 tablespoon (14 g) coconut butter, softened
1 teaspoon pure vanilla extract
2 teaspoons (10 ml) water
1 teaspoon flaky sea salt
Chocolate Coating
1/2 cup (84 g) sugar-free vegan dark chocolate chips
1/2 teaspoon coconut butter

DIRECTIONS

To make the macaroons, preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
Spread the coconut and pecans on the prepared baking sheet, keeping them separated. Bake the coconut and pecans for 4 to 5 minutes, until they are slightly golden. Check them frequently for doneness during the final minute to prevent the coconut from burning. Reserve 1 tablespoon (6 g) of the toasted coconut and set it aside.
Place the remaining toasted coconut and the pecans in a food processor. Set the baking sheet aside to cool, and replace the parchment paper if needed.
Add the dates, salt, coconut butter and vanilla to the food processor. Process the ingredients at high speed to combine them, stopping to scrape down the sides of the food processor’s bowl with a rubber spatula as needed. Add the water 1 teaspoon at a time and pulse until the mixture begins to bind together and a doughy texture form. The mixture should be fairly smooth but with notable flakes of coconut.
Once the baking sheet has cooled completely, use a 1-tablespoon (15-g) cookie scoop to scoop out a ball of dough and place it on the baking sheet. Flatten the dough ball slightly. Repeat this process with remaining dough until you have 20 macaroons.
To make the chocolate coating, combine the chocolate chips and coconut butter in a shallow microwave-safe dish. Microwave the chocolate and coconut butter at 50 percent power for 1½ to 2 minutes, stirring the mixture every 30 seconds, until a runny, melted consistency is achieved.
Dip the bottom of each macaroon in the melted chocolate and place them back on the baking sheet. Once you have dipped all of the macaroons, use a fork to drizzle the remaining melted chocolate on the tops of the macaroons. Immediately sprinkle the macaroons with the remaining toasted coconut and the flaky sea salt.
Chill the macaroons in the fridge for 15 minutes to allow the chocolate to solidify completely. Serve the macaroons immediately, or store them in an airtight container at room temperature for up to 1 week.