Note: Very seldom do I come across a dessert without dairy that I am willing to try. When a customer told me she was gluten and dairy free I took the challenge to find a dessert that I would want to eat and that used Caribbean flavors such as chocolate and coconut. This is it! It is surprisingly good. Please give it a try and let me know what you think on my Facebook page. This recipe is adapted from beamingbaker.com.
1 ½ Cups unsweetened coconut
¼ Cup Coconut oil
2 Tablespoons pure maple syrup
Line a baking sheet with parchment paper and set aside.
Put coconut, coconut oil and maple syrup in a blender or food processor, and blend until you get a wet sticky mixture. The mixture should not be smooth; there should be small pieces of coconut visible.
Using a 1 tablespoon scoop, place firmly packed coconut balls onto the parchment lined tray. Freeze the balls for 15-20 minutes. While the balls are freezing, make the chocolate dip.
In a double boiler melt chocolate with a teaspoon of coconut oil. Stir regularly to make sure everything the mixture is smooth.
Dip the froze macaroons into the melted chocolate or decorate with the chocolate as you wish. Place on parchment paper until set.