Description
Oh hey there, just dropping this healthy vegan samoa macaroons recipe! Yep, your favorite Girl Scout cookie turned into a healthy vegan macaroon. Need I say more?
Ingredients
Scale
Wet Ingredients
- 1 cup (160g) Medjool Dates
- ⅓ cup (76g) Tahini ((or any runny nut butter of choice))
- ¼ cup (35g) Water
- 1 tsp Vanilla extract
- ½ tsp Salt
Dry Ingredients
- 1 ½ cups (105g) Unsweetened Shredded Coconut
- ⅔ cup (50g) Blanched Almond flour
Instructions
- Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- Pit all of the date and add them into a bowl. Cover the bowl of dates with boiling water and let them soak for at least 10 minutes – 20 minutes is ideal. Once soaked, drain the dates and add them into a blender. Add the tahini, water, vanilla and salt.
- Blend up all of the wet ingredients until they form a smooth and thick paste. you may need to stop the blender now and then to scrape down the sides. Pour the mixture back into the bowl.
- Add in the coconut and almond flour and mix well. Scoop out 2 tbsp worth of dough using a cookie scoop and dollop onto the prepared baking sheet. Repeat with the rest of the dough.
- Bake the macaroons for 15 minutes until just starting to turn golden on the top. Once done baking, let them cool on the counter for 10-15 minutes. While they cool, melt the chocolate in a double-boiler or microwave.
- Dip each macaroon in the chocolate bowl, covering the bottom with chocolate, then place back on the pan. Repeat with all of the cookies. Use the rest of the chocolate to drizzle the tops of the cookies. place in the fridge or freezer for 10. minutes to set the chocolate.
- Store the macaroons in a glass Tupperware in the fridge for up to 1 week – if they last long!