- 1 1/2 cups unsweetened shredded coconut
- 2/3 cup plain flour
- 1/2 cup coconut oil, unmelted (solid), divided
- 1/2 cup pure maple syrup
- 1 cup sweetened coconut flakes, plus extra for topping
- 1/2 cup vegan chocolate chips
- 1 tub of Coconutterly Caramel’d Non-Dairy ice cream
Prep time: 15 minutes
Total time: 35 minutes
Total Yield: 10 cookies/5 ice cream sandwiches
Preheat oven to 170 degrees and line a baking sheet with parchment.
Place unsweetened shredded coconut, flour, 6 tablespoons of coconut oil and maple syrup in a food processor and pulse 10 times. Add sweetened coconut flakes and pulse 5 times until just combined.
Using a 5cm round cookie scoop place cookies onto prepared baking sheet. Sprinkle each cookie with approximately 1/2 teaspoon of sweetened coconut flakes and flatten slightly using the bottom of a drinking glass to press down.
Bake for 16-18 minutes until golden brown. Let cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely.
Melt chocolate chips with remaining 2 tablespoons of coconut oil in the microwave in 30 second increments stirring in between.
Dip the bottoms of the cooled macaroons in the chocolate, place on a parchment lined baking sheet and chill until set.
Place a scoop of Coconutterly Caramel’d Non-Dairy ice cream between two of the cookies and serve!