These no-bake, coconut coffee macaroons are an old classic from my previous business (RIP Crosby Lane), when people were social distancing and pick-up was the only option for eating out. I’m combining the tahini version with the coffee version because sometimes more is more, you know? These macaroons come together in one bowl and offer the perfect chewy (slightly sweet) snack or treat. They’re also gluten free, vegan and refined sugar free (if you get chocolate chips with coconut sugar– Hu are my favorite).

Ingredients

1/2 cup unsalted cashew butter (almond could also work)
2.5 tbsp tahini (or melted coconut butter)
1/4 cup maple syrup
2.5 tbsp melted coconut oil
1.5 tbsp coconut flour
1.5 cups unsweetened small coconut flakes (+ 2 tbsp more)
3/4 tsp vanilla
2 tsp espresso powder

chocolate drizzle:

1/4 cup dark chocolate chips
1 tsp coconut oil
1/8 tsp sea salt

Instructions

Mix cashew butter, tahini, maple, melted coconut oil, salt, vanilla + espresso powder in a bowl.
Add in the coconut flakes + coconut flour and mix well until combined. I needed a couple extra tbsp of coconut flakes (listed in the ingredients) so that’s why it’s additional. You want it to be sticky but not fully sticking to your spatula.
Freeze until semi-hard to the touch, about 10 minutes. Make the chocolate drizzle by microwaving everything together for 30 seconds at a time (or using very low heat on the stove quickly).
Using small cookie scoop, scoop the dough and use your other hand to press into the flat side so it fills out the mold. Lay onto parchment-lined baking sheet. Pour the chocolate drizzle + add flakey sea salt on top.
Freeze for another 5-10 minutes to set and enjoy! Can be stored in the fridge for 10 days or freezer for one month.