Simple chocolate coconut macaroons that you can whip up in under 30 minutes. The perfect coconut treat for Passover or Easter. Vegan and gluten-free.
You may or may not have already tried my recipe for healthy coconut macaroons… now I’ve got a chocolate version for all of you chocolate lovers! The only additional ingredient is cocoa powder so you could easily make half regular coconut and half chocolate to please everyone.
I always thought macaroons were hard and time consuming to make but they’re actually quite simple! Stir together all of the ingredients and then use a cookie scoop to scoop perfectly portioned balls onto a cookie sheet. Bake and then let them cool until you drizzle or dip in chocolate. That’s it!
What Type of Coconut to Use
One important ingredient tip to note! You have to use unsweetened fine or desiccated shredded coconut. This is super important because if you use the longer shreds, the macaroons won’t hold together and they’ll spread across the pan. I’ve found a couple brands that make fine shredded coconut that works perfectly including Let’s Do Organic (they sell it at most grocery stores, on Amazon and at Target) or the Bob’s Red Mill fine shredded coconut.
Ingredients for Chocolate Coconut Macaroons
These macaroons are made with 7 simple ingredients that you probably already have in your kitchen – 8 if you want to drizzle them with chocolate (why wouldn’t you?!)
unsweetened fine shredded/desiccated coconut – see note above
almond flour – make sure you grab almond flour, not almond meal!
maple syrup – pure maple syrup is the perfect natural sweetener to use because it’s liquid.
1cupunsweetened fine shredded/desiccated coconut, see note
1/4cuppure maple syrup
3Tablespoonsmelted coconut oil
1/4cupdairy-free chocolate chips + coconut oil, if needed
Preheat oven: Preheat oven to 300°F.
Combine ingredients: Stir together coconut, almond flour, maple syrup, coconut oil, cocoa powder, vanilla and sea salt in a medium sized bowl.
Form macaroons: Use a Tablespoon or cookie scoop to scoop batter onto a cookie sheet lined with parchment paper.
Bake: Bake for 20-22 minutes. Remove from oven and let cool — they will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.
Melt chocolate: If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren’t melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out.
Drizzle chocolate: Drizzle chocolate over each macaroon.
Set: Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge for later.
Coconut: Be sure to use fine shredded/desiccated coconut. With this type of coconut, the shreds are really tiny and the coconut is more dry. If you use regular shredded coconut (the long strands) the macaroons won't hold together as well and will spread way too much!