Vegan No-Bake Chocolate Coconut Macaroons are Easy Buttery Treat

SweetOnVeg via Flickr CC/CC BY 1.0

A sweet, vegan yoga student of mine bestowed a batch of these little bad-boys to me somewhere between finishing teaching a class and going headlong into leading our intensive teacher training. The chocolatey pillows provided the timely energy I needed, but much more blissfully than a bland protein bar; coco-nutty, buttery, with a strong cocoa kick in the pants. One little macaroon is so rich and dense, satiety is reached after just one or two treats making it the perfect snack-on-the-go.

Second to their too-good-to-be-vegan taste, I fell in love with the coco-choco-drops for their simplicity. No baking is required; just a single oven-top burner, a medium-sized pot, and a whole lot of love.

I made a batch of them for my yoga teacher trainees last weekend and they were a hit. (Thanks, Laurajean!)

The recipe hails from The Joy of Vegan Baking. I used organic coconut spread for the non-dairy butter, almond milk, and to keep the coconut theme and nix the recipe's call for granulated sugar, I used an unrefined organic coconut sugar for a healthier spin. Here it is:

Chocolate Coconut Macaroons

Yields approx. 2 dozen.

Ingredients:
3/4 cup organic coconut spread
1/2 cup almond milk
2 cups organic, unrefined coconut sugar
1 cup unsweetened, organic shredded coconut
3 cups organic, quick-cooking oats
1/2 cup unsweetened, organic, fair trade cocoa powder

Line a baking sheet with waxed paper. In a medium-sized pot melt in coconut spread, almond milk and coconut sugar. Bring the mix to a boil and let it continue to boil on low for two minutes as you continually stir so the mixture doesn't burn. Turn off the heat, remove the pot onto a heat-resistant surface. Stir in the coconut, oats, and cocoa powder until thoroughly combined. Allow the mixture to sit for a few minutes.

That cooling period will give the mixture more of a rich, thickness so you can dollop teaspoon-sized drops of sweet goo onto the lined baking sheet. For a nicer aesthetic, I used my hands to create mini-meatball-shaped macaroons. Expect to get your hands messy this way and when all are shaped and set on the tray, place in the refrigerator for at least 15 minutes to set. Store in an airtight container in the fridge.

Go ahead, lick your fingers. Who's looking?!

Tags: Chocolate | Cooking | Recipes | Vegan

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