Vegan Almond Macaroons dipped in Chocolate
Amazingly simple almond macaroon recipe is delicious and decadent when dipped in chocolate. You'll love the nutty flavor, the little bit of crunch, the satisfying subtle sweetness and oh, what a gorgeous cookie! Wow your Passover Seder guests with these cookies, fall in love with them and make them year round...yes, they're THAT good!
Servings: 24
Calories: 120kcal
Ingredients
- ¾ cup walnuts
- 1 cup almonds
- ½ cup almond butter
- ¼ cup maple syrup
- ½ teaspoon fine grain sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 325 and line a rimmed baking sheet with unbleached parchment paper.
- Pour almond butter, maple syrup and sea salt into a bowl and mix with wooden spoon or heavy silicone spatula until well blended.
- Place walnuts and almonds in the bowl of a food processor and process for about 20 seconds. Then continue by pulsing until the mixture of nuts is crumbly, resembling a coarse flour. Do not over process.
- Pour the crumbly, flour-like ground nuts into the wet ingredients and mix until just combined, pulling up the almond butter mixture from the bottom of the bowl.
- Use two teaspoons to drop 24 balls onto prepared baking pan.
- Use wet hands to roll each one into a smooth ball. Press a thin sliver or slice of an almond into the center, on top, if desired.
- Bake for 15 minutes.
- Transfer to a wire rack to cool completely.
- These are delicious as they are. Proceed if you want a chocolate bottom and/or a drizzle of chocolate on the top.
- Melt chocolate in the microwave for 20 seconds, stir, put back in for 20 seconds and stir again. Alternately use the top of a double boiler, with simmering water underneath and stir as it melts, removing once all solid pieces have dissolved.
- Dip the bottom of each cookie into the melted chocolate and then turn upside down so the chocolate side is exposed, onto a plate, platter, baking sheet or whatever flat surface you have that will fit into your refrigerator.
- Refrigerate until the chocolate hardens and then flip over. You can stop now, or use any remaining chocolate to drizzle over the tops. Refrigerate again so the chocolate hardens.
- Store cookies in an airtight container. They'll stay good at room temperature for a week, in the refrigerator for 2 weeks or freeze in appropriate containers for the freezer for 3 months.
Notes
OPTIONAL: slivered or sliced almonds, one per cookie to place on top of cookie dough before baking.
Nutrition
Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 0.04mg | Sodium: 53mg | Potassium: 130mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg