- 1/2 cup + 2 tablespoons toasted shredded coconut, divided
- 1/4 cup coconut flour
- 3 ounces dark chocolate, melted
- 7 tablespoons + 2 teaspoons organic granulated sugar, divided
- 3 tablespoons water, room temperature
- 3 tablespoons vanilla coconut milk or almond milk
- 1 tablespoon white chia seeds, ground*
- 1/2 teaspoon pure vanilla extract
- Position a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with a sheet of parchment paper.
- Lightly grind 7 tablespoons of the sugar in a blender and set aside until needed.
- Put the ground chia in a small bowl. Pour the water over the chia. Set aside for 5 minutes undisturbed and then whisk hard. The chia gel will be lumpy at first but will smooth out as it hydrates.
- Whisk a few more times while you sift the dry ingredients. (You can make the gel ahead of time and refrigerate for up to 3 days. Whisk vigorously before using.)
- Place a wire mesh strainer over a medium bowl. Add the coconut flour and the 7 tablespoons of ground sugar to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Stir 1/2 cup shredded coconut into the dry ingredients.
- Whisk in the chia gel. Use a silicone spatula or your hands, if necessary, to get the gel thoroughly mixed into the flour mixture. Add the coconut (or almond) milk and the vanilla extract and mix with a silicone spatula, pushing hard on the dough until it holds together when squeezed in your fingers.
- Form the macaroons. Use a 1-teaspoon measure to scoop out rounded teaspoons of dough. Squeeze the dough hard in the palm of your hand so that it sticks together, and then roll into balls.
- Coat the macaroons. In a small bowl, mix the remaining 2 tablespoons of coconut and 2 teaspoons of sugar. Roll the dough balls in the coconut-sugar mixture. Press each ball on the baking sheet to flatten the bottoms.
- Place the baking sheet on the middle rack of the oven and immediately reduce the heat to 350°F. Bake for 14 minutes until the bottom of the macaroons are lightly browned.
- Set the baking sheet on a wire rack. After 3 to 4 minutes, lift the macaroons off the baking sheet onto the rack. Cool the macaroons to room temperature and then refrigerate until cold before dipping the bottoms.
- Dip the bottoms of the cold macaroons in the melted chocolate. Set the coated macaroons on an acetate sheet or parchment-lined tray and refrigerate until the chocolate is set.
- Freeze the macaroons in an airtight container for up to one month.
*Grind at least 3 tablespoons of chia at a time, in a small spice and nut grinder and store the ground chia in a small covered jar in the refrigerator or freezer for a couple of months.
Recipes reprinted with permission from Vegan Chocolate © 2013 by Fran Costigan, Running Press, a member of the Perseus Books Group Photo: Lisa Pittman