Ingredients: – 3 cups shredded coconut (unsweetened) – 1/2 cup coconut cream (from a can of full-fat coconut milk) – 1/2 cup maple syrup or agave nectar – 1 teaspoon vanilla extract – 1/4 teaspoon salt – 1/2 cup dairy-free chocolate chip
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, coconut cream, maple syrup or agave nectar, vanilla extract, and salt. Stir until well combined and the mixture holds together when pressed.
Using a spoon or cookie scoop, portion out the coconut mixture and shape it into small mounds or rounds. Place the macaroons onto the prepared baking sheet, spacing them evenly apart.
Bake the macaroons in the preheated oven for 15-20 minutes, or until the edges are golden brown and the tops are lightly toasted. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the macaroons are cooling, melt the dairy-free chocolate chips in a microwave-safe bowl or using a double boiler. Stir until smooth and creamy.
Once the macaroons are completely cooled, drizzle the melted chocolate over the top of each macaroon using a spoon or piping bag. Allow the chocolate to set at room temperature for about 10-15 minutes, or until firm.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to one week.