Description
These No-Bake Chocolate Dipped Strawberry Macaroons are packed with strawberry flavor! It’s hard to resist these creamy gluten-free, Paleo + vegan coconut macaroons, and the chocolate dip and drizzle makes them even more delicious.
Ingredients
Scale
- ½ cup freeze-dried strawberries
- 1½ cups unsweetened shredded coconut
- ⅔ cup (150g) coconut cream, just the thick part from the top of the can of coconut milk
- 2 tablespoons coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate, melted
Instructions
- Crush freeze-dried strawberries into a powder. Set aside.
- In a large bowl, combine the coconut, coconut cream, coconut oil, maple syrup, vanilla extract and freeze-dried strawberry powder and mix well until fully combined.
- Use a small cookie scoop to create scoops with the coconut mixture and place on a tray lined with parchment paper. Transfer to the fridge until hardened. Once they’re firm, dip the bottom of each coconut ball in the dark chocolate and return to the parchment paper. Drizzle with the remaining dark chocolate.
- Transfer to the fridge for the chocolate to set, then enjoy! Store leftovers in the refrigerator.