Double Chocolate Macarons
 
Makes 20
Ingredients
  • 1¾ cups (88 grams) unsweetened flaked coconut
  • ¼ cup (24 grams) almond flour
  • ¼ cup (21 grams) Dutch process cocoa powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (170 grams) pure maple syrup
  • ¼ cup (57 grams) coconut butter, melted
  • 1 ounce (30 grams) unsweetened dairy-free chocolate, melted and slightly cooled
  • 1 teaspoon (4 grams) vanilla extract
  • 3 ounces (86 grams) dairy-free dark chocolate
  • 1 teaspoon (5 grams) coconut oil
  • Garnish: flaky sea salt
Instructions
  1. Preheat oven to 275°F (140°C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together coconut, flour, cocoa, and salt. In a medium bowl, whisk together maple syrup, melted coconut butter, melted chocolate, and vanilla. Pour syrup mixture over coconut mixture, and stir until well combined. Using a medium (1½-tablespoon) spring-loaded scoop, scoop heaping balls, and place about 1 inch apart on prepared pan.
  3. Bake for 15 minutes. Rotate pan, and bake until dry to the touch, 7 to 10 minutes more. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
  4. In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Dip each macaroon in melted chocolate to coat bottom, letting excess drip off. Place on a sheet of parchment paper. If desired, place excess chocolate in a resealable plastic bag, snip a corner, and drizzle over macaroons. Sprinkle with sea salt, if desired. Refrigerate until chocolate is set, about 30 minutes. Store at room temperature or refrigerate in an airtight container.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/double-chocolate-macaroons/