Vegan Coconut Macaroons

Preheat oven to 350ºF. Grease a baking sheet with coconut oil and set aside.

Using a food processor or high-speed blender, pulse shredded coconut until it becomes slightly emulsified and wet/tacky, about 5 minutes. Add almond flour, coconut flour, Swerve, salt, vanilla, melted coconut oil and coconut milk and pulse again until combined, about 2 minutes.

Using a 1-tablespoon scoop, scoop enough of the coconut mixture to fill the scooper and pack it firmly. Remove mixture from the scoop and place on the greased pan, ensuring it stays in the shape of a half circle. Repeat until all the dough has been used (about 18 macaroons). Place the tray in the fridge for a few minutes to make sure the dough is firm and doesn’t spread. If desired, brush the tops of the macaroons with some melted coconut oil.

Place the tray in the oven for 15 minutes, or until the tops and bottoms are slightly browned. Remove the baking tray from the oven and place it on a wire rack to cool.

While the macaroons are cooling, melt chocolate chips and coconut oil in a double boiler, or in the microwave. If microwaving, pause every 20–30 seconds and stir to ensure you don’t burn the chocolate.

Once macaroons are completely cool, use a fork or your hands to dip the bottoms into the melted chocolate so it comes up over the edges slightly.

Place macaroons on a parchment paper-lined baking sheet. If desired, drizzle additional chocolate over the top of the macaroons. Place the tray in the fridge until chocolate has set.

Once the chocolate has set, peel macaroons away from parchment paper and transfer to a serving plate or container for storage. Macaroons will stay fresh covered at room temperature for a week, or in the fridge for several weeks. Best consumed from room temperature!