Coconut Seven Layer Bar Non-Dairy Macaroon Sandwiches

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
  1. Step 1

    Gather all your ingredients. Preheat oven to 350°F and line a baking sheet with parchment.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Place a scoop of Coconut Seven Layer Bar Non-Dairy between two of the cookies and serve!

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