Vegan Pink Pitaya Macaroons with Chocolate Drizzle
Ingredients
Macaroons
- 2 cups unsweetened shredded coconut
- 1/2 cup oat flour
- 1/4 cup pure maple syrup
- 1/3 cup pink fresh pitaya (can also use frozen, defrosted)
- 1/4 tsp pure vanilla extract
- 1 tsp Coconut Oil
- 1/4 tsp salt
Chocolate drizzle
- 6 ounces of chocolate
- 1 tsp Organic Coconut Oil
Preparation
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a medium-sized mixing bowl, combine all macaroon ingredients and mix until thoroughly combined.
Using a 2 tbsp sized scoop, carefully dish macaroon mixture onto parchment paper.
Bake for about 20 minutes or until the tops are dried and lightly browned. Remove from oven and allow to rest for at least 15 minutes.
While the macaroons cool, melt chocolate and coconut oil in a microwave-safe bowl and set aside.
Once cooled, dip bottoms of macaroons in the melted chocolate, then place on parchment paper. Drizzle tops with more melted chocolate as desired and enjoy.