For 15 pieces
2½ tbsp. La Vida Vegan coconut spread
4 tbsp. La Vida Vegan chocolate spread
50 g flour
50 g oat milk
125 g grated coconut
60 g cane sugar
1 tbsp. maple syrup
1 tsp. vanilla extract
salt
Preheat the oven at 170°C degrees and cover the baking sheet with baking paper. Mix the La Vida Vegan coconut spread with the oat milk, grated coconut, cane sugar, maple syrup and vanilla extract until it becomes a solid dough. Finally, add the flour and salt and knead until it becomes a sturdy ball. Use an ice cream scoop to make even portions out of the dough. Twist the balls and press onto them for a bit. Bake the coconut macaroons until they are done in approximately 10 minutes. Take them out of the oven and let them cool down completely. Heat the La Vida Vegan chocolate spread au bain-marie and cover upper half of the coconut macaroon with the chocolate spread until it has hardened.
