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No Bake Chocolate Coconut Macaroon Tarts Recipe

These four-ingredient No Bake Chocolate Coconut Macaroon Tarts Recipe have a crust with a chocolate filling and tons of coconut flavor!
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 tarts
Calories 300 kcal

Equipment

  • Small Saucepan
  • Cupcake Liners

Ingredients
  

For the Base

  • 3 cups (360g) shredded coconut
  • 3 tbsp + 2 tsp (56mL) refined coconut oil
  • 10 tbsp (150mL) pure maple syrup
  • ¼ tsp vanilla extract optional

For the Chocolate Filling

  • 1 cup (240g) vegan dark chocolate chips
  • 1 tbsp (15mL) refined coconut oil

For the Coconut Topping

  • ¼ cup (30g) shredded coconut

Instructions
 

  • Mix together the first four ingredients until they form a crust mixture. You can use a blender, or a fork. Press the mixture down into 16 cupcake liners to form a thick crust.
  • In the meantime, add the the dark chocolate and oil in a small saucepan over low heat.
  • Pour the melted chocolate evenly over top of the coconut mixture in each cupcake liner.
  • Top with the shredded coconut.
  • Refrigerate for an hour to set the filling.
  • After an hour, remove from the refrigerator and enjoy!

Notes