Chocolate-Dipped Vanilla Bean Macaroons (Gluten Free, Paleo + Vegan)

These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle.

These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle.I distinctly remember my first few introductions to the world of food blogging, and the first couple of blogs I ever read. I’ve mentioned before that my sister was a food blog reader before I was, and she turned me onto her favorite food blogs and got me hooked.

One of the first, if not the first food blog she ever showed to me, was Oh She Glows, written by Angela Liddon. I immediately loved and admired her site, filled with so many healthy, plant-based recipes and helpful healthy cooking and baking tips. Angela is a rockstar of the healthy food blogging world, and if you don’t already follow her, you definitely need to give a peek to Oh She Glows.

These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle.

So, considering I’ve admired Angela for over 7 years now, you can imagine how I felt when I saw an email from her sitting in my inbox one morning, asking if I wanted to receive a review copy of her newest cookbook, Oh She Glows Everyday. I had a slight fan girl moment when I realized she even knew who I was and liked my site, and so of course I gave her a big YES, of course I wanted to receive a copy and share a recipe with you all!

When I got the book in the mail, I couldn’t stop flipping through and it bookmarking all the recipes that MUST make their way into my kitchen soon – there’s a Meyer Lemon Cheesecake with Strawberry Vanilla Compote (p. 233) that has me swooning. I’ve also been admiring all the dishes I’ve seen others making from the book online – like this Creamy Thai Carrot Sweet Potato Soup. The #OSGeveryday hashtag on Instagram is seriously drool-inducing!

These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle.So after a good drool over everything, I finally settled on these Chocolate-Dipped Vanilla Bean Macaroons: a beautiful combination of some of my favorite flavors. Angela says these are her go-to quick dessert and I most definitely see why – they’re quick, easy, impressive, and majorly delicious.

She reveals her secret to macaroons, and this is definitely a trick I’m taking with me to other macaroon-baking endeavors – baking low and slow! I can’t believe I hadn’t thought of this before, but by jacking the temperature down to just 275° and baking them for 25-30 minutes, you make sure the insides are cooked all the way before the outside crust gets too browned.

These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle.The resulting macaroons hold together perfectly with a moist chewy interior and a crunchy outside. The vanilla bean is worth the indulgence – it really makes these macaroons into ✨ something special ✨ and gives a major flavor boost, adding warmth to the sweetness. You don’t have to scrape a vanilla bean though. You can use vanilla bean powder, which is what I did, for the same effect with less hassle.

The only real change I made to the recipe was using 1/3 cup of almond flour instead of the called for “1 cup raw almonds, ground into a fine meal.” I didn’t have any almonds on hand and I was too lazy to go to the store, so I improvised and the recipe was still a hit. I sent these with my dad to his friend’s for dinner and got rave reviews and an empty plate returned back to me.

These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle.

Whether you’re a plant-based eater or not, Oh She Glows Everyday is full of creative breakfast options, soups and salads, protein-packed dinners, and beautiful desserts that everyone will enjoy. I know my copy is going to get dog-eared and well-loved, starting with the page for these vanilla bean macaroons. I hope you’ll give them a shot – enjoy!

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Chocolate-Dipped Vanilla Bean Macaroons
 
Prep time
Cook time
Total time
 
Author:
Serves: 13 macaroons
Ingredients
  • 1 cup (250 mL) raw almonds, ground into a fine meal (Rachel's note: I used ⅓ almond flour because I was out of almonds and it worked just fine)
  • 1½ cups (375 mL) unsweetened shredded coconut
  • ½ teaspoon plus ⅛ teaspoon (2.5 mL) fine sea salt
  • ½ teaspoon (2 mL) ground cinnamon
  • ½ cup (125 mL) pure maple syrup
  • ¼ cup (2 ounces/60 g) homemade coconut butter (or store-bought), melted
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1 vanilla bean, seeds scraped, or ¼ teaspoon (1 mL) pure vanilla bean powder
  • 3½ ounces (100 g) non-dairy dark chocolate
  • 1 teaspoon (5 mL) virgin coconut oil
Directions
  1. Preheat the oven to 275°F (140°C). Line a baking sheet with parchment paper. Line a large plate with parchment paper.
  2. In a large bowl, stir together the almond meal, shredded coconut, salt, cinnamon, maple syrup, melted coconut butter, vanilla extract, and vanilla bean seeds until thoroughly combined. The dough will be thick and sticky.
  3. With a 2-tablespoon (30 mL) retractable cookie scoop, scoop a ball of dough and pack it in so the top is flat. Release the dough onto the prepared baking sheet. Repeat with the rest of the dough, setting the macaroons about 2 inches (5 cm) apart on the baking sheet.
  4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.
  5. Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
  6. In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth. (Alternatively, melt them together in a small pot over low heat, stirring frequently.) Turn off the heat.
  7. Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.
  8. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.
  9. Store leftover macaroons in an airtight container in the fridge for up to 1 week. You can also wrap the macaroons in foil, place them in an airtight container or freezer-safe zip-top bag, and freeze for up to 1 month.
Notes
Recipe is reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.

These Chocolate-Dipped Vanilla Bean Macaroons are a quick and easy dessert that is gluten-free, Paleo + vegan! These macaroons are baked low and slow and have a chocolate drizzle.

Comments

  1. I’ve never read that blog before, but now I have to check it out, especially after seeing this recipe! Such gorgeous macaroons, Rachel! Love the vanilla bean flavor in here!
    Gayle @ Pumpkin ‘N Spice recently posted…Strawberry Mocha PopsMy Profile

  2. These look awesome- I’ve been loving all the macaroon recipes on the internet recently :)

  3. I so completely understand your reaction – I am a huge admirer of Angela at Oh She Glows – and your site, but never commented – but had to on this recipe – these sound wonderful – so love the almond “flour” in these macaroons! I have gotta check out her new book – thanks so much for sharing this!
    Shashi at RunninSrilankan recently posted…Tahini-Free, Hummus Dips!My Profile

    • Thanks for your love and the comment, Shashi! Isn’t Angela’s site amazing?! All her recipes are so great – I hope you manage to get your hands on her book :)

  4. I love Oh She Glows. Actually, she was my food blogging inspiration. When I started blogging, it was mostly about running until I got hurt and was like now what do I do? I’m positive I would have had the same reaction you did!
    Megan @ Skinny Fitalicious recently posted…Blueberry Protein Walnut Breakfast Bars {GF, Low Cal, Vegan}My Profile

  5. These look amazing! I’m totally craving macaroons now. They look absolutely perfect!
    Denise | Sweet Peas & Saffron recently posted…Coconut Carrot High Protein MuffinsMy Profile

  6. Rachel, you are so sweet! I’m having a little fan girl moment of my own over here because I love you and your blog and have been a reader for a while now. :) I can’t thank you enough for your kind words. And that’s so awesome to hear that your almond flour swap worked…I haven’t tried it yet, but I’m so happy to hear the recipe is versatile. :)

    • Thank you SO much, Angela!! That is so kind and flattering to hear :) I absolutely adore the book, and know I’ll be cooking out of it a ton. Thanks for so many more wonderful recipes!

  7. Oh She Glows is a FABULOUS blog and I seriously need to get my hands on a copy of that book! These macaroons look AMAZING! I love that they are quick and easy too! I mean a gorgeous macaroon that is also relatively painless? YAAHHS! Sign me up! Cheers, girlie!
    Cheyanne @ No Spoon Necessary recently posted…Ham & Pear Sandwich {with Arugula & Manchego}My Profile

  8. I love Oh She Glows! I can’t wait to see her new cookbook :) These macaroons look amazing & I’m sure I couldn’t stop with just one ;)
    Megan – The Emotional Baker recently posted…Banana Cashew Butter Yeast BreadMy Profile

  9. I’ve been eyeing these in her new cookbook!!! They look soooo good!! Now if only you could send me a few for dessert tonight :)
    Ashley@CookNourishBliss recently posted…Chocolate Peanut Butter Energy BitesMy Profile

  10. I absolutely LOVE Oh She Glows! I have both of her cookbooks and everything in this one looks just as amazing as her first! These macaroons are SO gorgeous too, Rachel! You totally did them justice!

  11. WOW what beautiful macaroons these are! I LOVE oh she glows, her recipes are da bomb.com!
    Bethany @ Athletic Avocado recently posted…Vegan Hawaiian BBQ Sweet Potato NachosMy Profile

  12. Rachel this doesn’t have anything to do with recipe but you have your Caramel Apple Toaster Strudles recipe on Delish and I have looked all over for how long they should bake. I’m a life time cook/baker so I know but others won’t. Thank You

    • How odd! I’m so sorry about that, Lind. That must be a mis-print on their site. I’ll contact them now to get it corrected – thanks so much for letting me know!

  13. Cannot wait to make these this weekend, totally love Oh She Glows so i’m thrilled to see a recipe from this book on your amazing site with the notes!
    Phi @ The Sweetphi Blog recently posted…5 Ingredient Hawaiian Chicken and Rice BowlsMy Profile

  14. I’ve not read Oh She Glows, but know that Angela has a fabulous blog just from hearing so much about it. I’ve seen snippets of her book, here and there and know it’s one I’ll want to add to my collection. The recipes and photography are SO good! I love these macaroons so much.. with the almonds and coconut butter! They sound just perfect. You’ve captured their essence beautifully here, Rachel! Thank you for sharing!
    traci | VanillaAndBean recently posted…Black-Eyed Pea Sweet Corn Salad with Tomatoes and ChilesMy Profile

  15. oooh those beautiful little flecks of sea salt on top! I love these macaroons, they’re gorgeous
    Kayle (The Cooking Actress) recently posted…Weekly Meal Plan Menu (Week 29)My Profile

  16. Sweet potato soup ! Oh yum! These macaroons sound and look so tasty! I have heard of Oh She Glows and have tried many of her recipes. Always a good read. She was also one of the early food bloggers I followed and still check in on. Definitely pinned more than a few of her recipes. BTW your work is also very good. Keep it up!

Trackbacks

  1. […] Recipe adapted from Chocolate-Dipped Vanilla Bean Macaroons from Oh She Glows Everyday 3.5.3208 […]

  2. […] Vanilla Bean Macaroons – OSG Every Day, p. 201 (or find the recipe on Bakerita, Eat Your Books, Heart of a Baker, Love & Lemons, and […]

  3. […] Vanilla Bean Macaroons – OSG Every Day, p. 201 (or find the recipe on Bakerita, Eat Your Books, Heart of a Baker, Love & Lemons, and […]

  4. […] Vanilla Bean Macaroons – OSG Every Day, p. 201 (or find the recipe on Bakerita, Eat Your Books, Heart of a Baker, Love & Lemons, and […]

  5. […] Vanilla Bean Macaroons – OSG Every Day, p. 201 (or find the recipe on Bakerita, Eat Your Books, Heart of a Baker, Love & Lemons, and […]

  6. […] Vanilla Bean Macaroons – OSG Every Day, p. 201 (or find the recipe on Bakerita, Eat Your Books, Heart of a Baker, Love & Lemons, and […]

  7. […] Sandwich Cookies from The Iron You // Butter Pecan Cookies from Grits & Pinecones // Chocolate-Dipped Vanilla Bean Macaroons from Bakerita // Cranberry Pecan Oat Cookies from The Emotional […]

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