Dark Chocolate Coconut Macaroons (5 Ingredients)

Method

1. Preheat the oven to 350°F. Lightly grease a baking sheet or line it with parchment paper.
2. Place the shredded coconut in a food processor or high-speed blender. Blend, scraping down the sides as needed, until the coconut forms a dough-like consistency when pressed between your fingers. Be careful not to over-blend into coconut butter.
3. Add the maple syrup and vanilla extract, then pulse until just combined.
4. Using a 1.5-tablespoon scoop (or a regular tablespoon), firmly pack the coconut mixture into the scoop to form a half-circle shape. Gently release onto the prepared baking sheet. Repeat with the remaining mixture—you should get about 10 macaroons with a 1.5-tablespoon scoop.
5. Brush the tops lightly with the melted coconut oil and sprinkle with any leftover coconut crumbs. Bake for 8–10 minutes, until the edges and bottoms are golden brown. Let cool on the baking sheet.
6. While the macaroons cool, melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each.
7. Once the macaroons are cool, dip each one into the melted chocolate, letting it come up slightly over the edges. Be gentle, as the macaroons are fragile. Use a spoon to wipe off any excess chocolate.
8. Place the dipped macaroons on a parchment-lined plate. Repeat with all macaroons. Let the chocolate set completely before serving.
9. Once set, carefully peel the macaroons off the parchment and transfer to a serving platter. Store covered at room temperature for several days, or freeze for several weeks (best when fresh).