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These Chocolate Chip Macaroons are a heavenly snack or dessert - they taste like a cross between a macaroon and a chocolate chip cookie! Plus, they're gluten-free, Paleo, and vegan.

Chocolate Chip Macaroons (Gluten Free + Vegan)

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 macaroons
Author Rachel Conners

Ingredients

  • 1 cup + 2 tablespoons 90g unsweetened shredded coconut
  • ½ cup (128g) creamy almond butter
  • 2 tablespoons maple syrup
  • 2 tablespoons (26g) coconut oil
  • 1 teaspoon vanilla
  • ¼ teaspoon kosher salt
  • ¼ cup mini dark chocolate chips

Instructions

  1. Preheat the oven to 275°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine all ingredients and stir until completely combined. The mixture should hold together in balls, but not be too crumbly.
  3. Using a cookie scoop or your hand, form tablespoon-sized balls and bake for 15 minutes. Rotate the pan and bake for another 7-10 minutes or until the macaroons are light golden brown. Let cool completely before removing from the tray. Store leftovers at room temperature in a sealed ziplock bag.

Recipe Notes

**Make sure you're using finely shredded coconut. Regular shredded coconut won't stick together the way unsweetened, finely shredded coconut will. I recommend using Bob's Red Mill brand for the best results.