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No Bake Chocolate Dipped Macaroons photo
No Bake Chocolate Dipped Macaroons
photo by recipe author

Servings: 8
Preparation Time: 1 hour

Combine coconut and cashews in a food processor and process until ground. Add maple syrup, vanilla, and melted coconut oil pulse until well combined. Press into a small pan and freeze 30 minutes.

Once firmed up pull out of the freezer and cut into shapes. (I used hearts) In a small bowl melt chocolate chips with cayenne and coconut oil until smooth. Dip one end of the macaroon in the chocolate and sprinkle with more coconut shreds. Keep refrigerated.

Recipe submitted by Kate, Lexington, KY

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Could honey be used, instead of maple syrup? Also, what is the purpose of the cayenne pepper?
# Posted By Mary | 4/20/11 1:33 PM
Anything you could use in place of cashews (or any nut)? I have a nut allergy.
# Posted By amanda | 4/20/11 1:36 PM

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