2 cups /150 grams shredded coconut ¼ cup / 30 grams oat flour ½ cup / 160 grams date syrup (for a lighter macaroon use maple syrup) ¼ cup / 55 ml oat milk 1 teaspoon vanilla extract pinch of salt 65 grams dark vegan chocolate (at least 60%)
Preheat oven to 180°C/350 ºF. In a food processor (or mixing bowl) combine the shredded coconut, oat flour, date syrup, oat milk, vanilla extract and salt. Mix or stir well. With a tablespoon or measuring spoon, scoop out the same amount of the mixture for each macaroon. Roll in balls or little squares, whatever you prefer. Just make sure to pack it well so the macaroons don’t fall apart. Place the packed macaroons balls on a lined baking sheet, about 1-2 inches apart. Place the baking sheet in the oven and bake for about 10-20 minutes at 180°C/350 ºF. It’s best to rotate the macaroons half way through baking.
Dark Chocolate Dip For the melted dark chocolate, I like to use a dark vegan chocolate with at least 60% cacao, such as this one. Warm a pot of water on the stove. Place a bowl on the pot. Heat on low heat, while stirring frequently until all the chocolate is melted. You could use a microwave instead. Stop every 30 seconds to see of the chocolate is melted and to stir the chocolate. Get a cooling rack ready to place the chocolate dipped macaroons. With a fork dip the macaroons (half or fully) into the melted chocolate. Place the chocolate dipped macaroons on a cooling rack. Drizzle with more chocolate or shredded coconut. Cool in the fridge for about 10 minutes, or until the chocolate sets.