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Chocolate Dipped Vegan Lemon Macaroons

Here are the ingredients that you need to compile in order to complete this recipe:

  • 1/4 cup plus 1 tablespoon almond meal
  • 1/3 cup plus 1 tablespoon finely shredded unsweetened coconut
  • 3 tablespoons whole wheat flour, (or all-purpose flour)
  • 3 tablespoons real maple syrup
  • 3 tablespoons unsweetened plain almond milk
  • 3/4 teaspoon finely grated lemon peel, (reserve a pinch for decorating cookies)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons dairy-free semi-sweet mini chocolate chips, (or sub your favorite chocolate)

Source: pinterest.com

Here are the directions that you should follow in order to complete this recipe:

  1. Preheat your oven to 350°F. If using a toaster oven, use the BAKE setting and adjust the cooking rack to the middle or bottom placement.
  2. Lightly grease a cookie sheet or line with a silicone baking mat.
  3. In a small bowl stir together the almond meal, coconut and flour.
  4. In a glass measuring cup whisk together the maple syrup, almond milk, lemon peel, lemon juice and vanilla extract.
  5. Make a well in the center of the almond mixture and pour in the maple mixture. Stir until all of the ingredients have combined into a soft dough.
  6. Using a 1.5 tablespoon cookie scoop, scoop the dough and pack it firmly against the side of the bowl or with your fingers. Keep even pressure against the cookie sheet as you release it from the scoop. (This keeps the coconut dough in a nice and tightly formed mound)
  7. Bake the cookies until the edges are golden brown, about 12 to 15 minutes.
  8. Cool cookies on the sheet for at least 10 minutes and then use a spatula to move to a baking rack to cool completely.
  9. While the cookies cool melt the chocolate chips in the microwave until smooth.
  10. Dip the bottom of each cooled cookie into the chocolate and place on a silicone baking mat or piece of parchment paper. Drizzle cookies with any leftover melted chocolate and sprinkle with the reserved grated lemon peel.
  11. Refrigerate cookies for 5 minutes to allow the chocolate to set before transferring to a plate and enjoying.

Source: rhiansrecipe.com