Small Batch Coconut Macaroons

Macarons and Macaroons are two very different things... It took me a while to learn this, but they are! These are even more different than traditional macaroons, because they are vegan, gluten free and raw! Yep, no baking these coconut cuties! This batch makes about 4 macaroons, so it's the perfect recipe when you just want something sweet for you or for two!

Ingredients:

1/2 cup desiccated unsweetened coconut

1 tablespoon coconut oil

1 tablespoon coconut flour

1 tablespoons maple syrup

1/4 teaspoon vanilla extract

Pinch fine salt

For dipping:

1/2 cup dark chocolate chips

1 teaspoon coconut oil

Sprinkles

Method of Preparation:

Combine the coconut, coconut oil, coconut flour, maple syrup, vanilla and salt in the bowl of a food processor. Pulse until the mixture is smooth and holds together when squeezed between your fingers.

Use a small ice cream scoop to scoop out 4 macaroons, be sure to pack the coconut mixture into the scoop. Place on a wax paper-line baking sheet or plate and freeze for 20 minutes.

Melt the chocolate chips and coconut oil, stirring in 30-second increments until the chocolate is smooth and completely melted.

Dip the bottom of the frozen macaroon in the chocolate and then into a small bowl of sprinkles to coat the chocolate in colorful sprinkles!

Refrigerate until set, about 15 minutes.

Store in the refrigerator until you decide to enjoy one of these colorful macaroons!