These are surprisingly decedent– rich and almost fudge-like chocolate to bind together the coconut. These come from one of my favorite vegan blogs.
Makes Approximately 12 Macaroons
INGREDIENTS
1 banana, finely mashed
1/4 c coconut oil, melted
1/4 c agave nectar
1/2 t pure vanilla extract
6 T cocoa powder
2 c unsweetened shredded coconut
1 T chia seeds (optional)
medium grain sea salt, to taste
1. In a medium mixing bowl, mash the banana until all of the clumps are gone. Stir in the melted coconut oil, agave and vanilla.
2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and sea salt to taste.
3. Line a baking sheet with parchment paper. Using a spoon or a cookie dipper, scoop rounds onto the sheet. Place sheet in the freezer for about 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. These will soften at room temperature due to the high melting point (76 degrees F) of coconut oil so keep them cold.
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