Sweet Laurel Bakery


Santa is getting an upgrade with these Chocolate Dipped Coconut Macaroons paired with Vegan Egg Nog. This perfect combination of holiday favorites will satisfy all at your next holiday gathering. The eggnog is not too rich and has the perfect pop of flavor. Enjoy, and we wish you all a beautiful holiday season!

Chocolate Dipped Macaroons with Vegan Eggnog


Chocolate Dipped Macaroons with Vegan Eggnog


Vegan Eggnog


Chocolate Dipped Coconut Macaroons



1 1/2 cup almond flour

3 cups shredded coconut

1/2 teaspoon Himalayan pink salt

3/4 cup maple syrup

4 egg whites

1 teaspoon vanilla extract


Preheat oven to 350.

Combine all ingredients in a bowl and mix well. Using a small ice cream scooper, scoop ball - like rounds onto a cookie sheet.

Bake about 15 minutes. You can bake longer if you’d like your macaroons to be crispy. Allow to cool in pan about 10 minutes. Move to rack to cool.

Dip cooled macaroons in chocolate sauce, then let set for at least 10 minutes. Enjoy!


To prepare chocolate sauce:



2-3 ounces unsweetened chocolate

2 tablespoons maple syrup


Melt chocolate over low heat. Allow to cool, then add maple syrup.


Egg Nog

Makes about 4 cups



2 cups almonds, soaked overnight

3 dates

1 teaspoon vanilla extract

1 teaspoon turmeric

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice


Combine almonds in Vitamix or high-speed blender with 4 cups of water. Add all remaining ingredients. Blend on high for about 1-2 minutes. Strain through cheesecloth into a bowl. You may wish to switch the egg nog to a pitcher, then store in the fridge until serving.



coconut macaroons with vegan eggnog


  • Posted by Dottie Lyons on

    I had hoped to order some of your macaroons, but they are not available??

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