|No Bake Chocolate Dipped Macaroons|
|photo by recipe author|
Preparation Time: 1 hour
- 1 cup unsweetened coconut
- 1 cup cashews
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
- 1 cup dark chocolate chips
- 1/2 teaspoon cayenne pepper
- 1 tablespoon coconut oil
Combine coconut and cashews in a food processor and process until ground. Add maple syrup, vanilla, and melted coconut oil pulse until well combined. Press into a small pan and freeze 30 minutes.
Once firmed up pull out of the freezer and cut into shapes. (I used hearts) In a small bowl melt chocolate chips with cayenne and coconut oil until smooth. Dip one end of the macaroon in the chocolate and sprinkle with more coconut shreds. Keep refrigerated.
Recipe submitted by Kate, Lexington, KY
Published on April 20, 2011