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.
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!
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.
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.
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!
Remember to #bakerita if you try the recipe!
- 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
- Preheat the oven to 275°F (140°C). Line a baking sheet with parchment paper. Line a large plate with parchment paper.
- 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.
- 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.
- 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.
- Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.
- 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.
- 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.
- 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.
- 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.