- Prep Time:
- 15 minutes
- Cook Time:
- 20 minutes
- Total Time:
- 35 minutes
- Total Yield:
- 10 cookies / 5 sandwiches
- 1 1/2 cups unsweetened shredded coconut
- 2/3 cup plain flour
- 1/2 cup coconut oil, unmelted (solid), divided
- 1/2 cup pure maple syrup
- 1 cup sweetened coconut flakes, plus extra for topping
- 1/2 cup vegan chocolate chips
- 1 pint of Coconut Seven Layer Bar Non-Dairy
Gather all your ingredients. Preheat oven to 350°F and line a baking sheet with parchment.
Place unsweetened shredded coconut, flour, 6 tablespoons of coconut oil and maple syrup in a food processor and pulse 10 times. Add sweetened coconut flakes and pulse 5 times until just combined.
Using a 5cm round cookie scoop place cookies onto prepared baking sheet. Sprinkle each cookie with approximately 1/2 teaspoon of sweetened coconut flakes and flatten slightly using the bottom of a drinking glass to press down.
Bake for 16-18 minutes until golden brown. Let cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Melt chocolate chips with remaining 2 tablespoons of coconut oil in the microwave in 30 second increments stirring in between. Dip the bottoms of the cooled macaroons in the chocolate, place on a parchment lined baking sheet and chill until set.
Place a scoop of Coconut Seven Layer Bar Non-Dairy between two of the cookies and serve!
RECIPE: Chocolate Peanut Butter Ice Cream Slices
A slice of heaven for peanut butter lovers! Whip up this recipe for Chocolate Peanut Butter Ice Cream Slices and impress your whole crew.
3 Easy, Dorm-Friendly Recipes
Now that you've moved in and met the new roommate, it's time to start perfecting those late-night munchables. Luckily we have 3 that you're going to be making on repeat this semester.
Chocolate Chip Cookie Ice Cream Pie
Epic dessert alert! Two of our favorite treats are joining forces to make an epic masterpiece. Wow your taste buds — and a crowd! — with the Chocolate Chip Cookie Ice Cream Pie.