Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Chocolate Dipped Coconut Macaroons

By Chef Linda

These literally disappear before the chocolate has set. The taste, the texture, the winning combination of chocolate and coconut, it's like heaven on earth, I tell you. Typically, coconut macaroons are made with eggs and condensed milk. In this recipe for Chocolate Dipped Coconut Macaroons, we simply omit the eggs and use coconut milk in place of condensed and the result is divinely delicious, and compassionate! Flour is used to bind the cookies together without eggs, which adds a delightful "cakiness" to the original version. While the chocolate coating on these Chocolate Dipped Coconut Macaroons add a richness to the cookie, feel free to omit that step; these are quite perfect without the chocolate.

Ingredients

 ¾ cup granulated sugar
 ½ cup canned coconut milk (regular, not light version)
 2 tbsp real maple syrup
 2 tsp vanilla
 1 tsp salt
 3 cups shredded, unsweetened coconut (if you can't find unsweetened, reduce the sugar by 1/4 cup)
 ½ cup all-purpose flour
 1 cup vegan semi-sweet chocolate chips
 1 tbsp coconut oil

Directions

Preheat oven to 325ºF. Line two baking trays with parchment paper. In a medium bowl, mix together the sugar, coconut milk, syrup, and vanilla. Add in the shredded coconut and mix well. Mix in flour and salt. Gently stir until just combined.

Scoop out batter onto prepared baking trays using a teaspoon or portion scoop, leaving 2 inches between each cookie. Bake for 12 to 15 minutes, or until browned around the edges and on top. Remove from oven and let cool. You’ll want the cookies to be cool, not warm, when dipping in chocolate so that they set quickly. Refrigerate baked cookies if there’s room in the fridge.

Melt chocolate chips and coconut oil together in a double boiler or in a microwave. Be careful to heat until just melting, leaving about 1/4 of the chips unmelted. Stir to combine and the unmelted chips will blend in. Let the mixture cool slightly.

Set out parchment paper on a counter top. Dip one half of each cookie in melted chocolate and carefully place on parchment paper to set. Let stand for 30 minutes or so, until the chocolate shell has hardened. Place in refrigerator for faster cooling. Store in an airtight container.

Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons

DifficultyEasyCook Time15 mins
YIELDS
12 to 16 cookies

INGREDIENTS

 ¾ cup granulated sugar
 ½ cup canned coconut milk (regular, not light version)
 2 tbsp real maple syrup
 2 tsp vanilla
 1 tsp salt
 3 cups shredded, unsweetened coconut (if you can't find unsweetened, reduce the sugar by 1/4 cup)
 ½ cup all-purpose flour
 1 cup vegan semi-sweet chocolate chips
 1 tbsp coconut oil

DIRECTIONS

Preheat oven to 325ºF. Line two baking trays with parchment paper. In a medium bowl, mix together the sugar, coconut milk, syrup, and vanilla. Add in the shredded coconut and mix well. Mix in flour and salt. Gently stir until just combined.

Scoop out batter onto prepared baking trays using a teaspoon or portion scoop, leaving 2 inches between each cookie. Bake for 12 to 15 minutes, or until browned around the edges and on top. Remove from oven and let cool. You’ll want the cookies to be cool, not warm, when dipping in chocolate so that they set quickly. Refrigerate baked cookies if there’s room in the fridge.

Melt chocolate chips and coconut oil together in a double boiler or in a microwave. Be careful to heat until just melting, leaving about 1/4 of the chips unmelted. Stir to combine and the unmelted chips will blend in. Let the mixture cool slightly.

Set out parchment paper on a counter top. Dip one half of each cookie in melted chocolate and carefully place on parchment paper to set. Let stand for 30 minutes or so, until the chocolate shell has hardened. Place in refrigerator for faster cooling. Store in an airtight container.

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