Coconut Seven Layer Bar Non-Dairy Macaroon Sandwiches

Name: Coconut Seven Layer Bar Non-Dairy Macaroon Sandwiches
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Non-Dairy Vegan Dessert
Ingredients: 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

Ben & Jerry's Coconut Seven Layer Bar Non-Dairy with macaroons

These Non-Dairy Macaroon Sandwiches are easy to put together — and makes for a euphoric Ben & Jerry’s-approved snack or dessert.

INGREDIENTS

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

Prep time: 15 minutes
Total time: 35 minutes
Total Yield: 10 cookies/5 sandwiches

Step 1

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

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.

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.

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.