Why You’ll Love Them
They’re gluten-free & vegan. Perfect for those following a special diet! No baking required. I love these so much, I included a version in my first cookbook as a no-bake recipe. But, I also included a baked version here, in case you like crispy outsides, or want a cookie that can sit out at room temperature for hours. It’s perfect for parties! Naturally sweet. Maple syrup gives these bite-sized treats just the right amount of sweetness. Don’t forget to add the salt, which is crucial in any dessert recipe, if you ask me. You can make them tree-nut free. If you use coconut butter instead of almond butter, this recipe will have no added tree nuts. According to the American College of Allergy, Asthma, and Immunology, coconut is not a botanical nut, but the FDA classifies it as a tree nut to be on the safe side for allergies. They taste amazing. If you love the combination of chocolate + coconut, you’ll love these.
Ingredients You’ll Need
How do you make coconut macaroons from scratch? All you need is a few simple ingredients.
Shredded unsweetened coconut Almond butter, or coconut butter Maple syrup Cacao powder Salt
That’s it! I like to use almond butter, because I usually have it on hand more often than coconut butter, but you can use any other all-natural nut or seed butter that you keep on hand.
How to Make Them
Stir it together. I purposefully kept this recipe as easy as possible, so you don’t need any special equipment. Just add all the ingredients to a bowl and stir them together! I like to start with the wet ingredients, then add the shredded coconut last. Scoop. Use a tablespoon or 1-ounce cookie scoop to scoop the batter into mounds on a lined baking sheet. Bake. For a chocolate macaroon with crispy edges, bake for 15 minutes. Or, skip the baking process all together and place the pan in the freezer to set. The macaroons should be firm in 1 to 2 hours. Enjoy! This is the perfect bite-sized treat anytime you need a chocolate fix.
Update Note: This recipe has been modified from the original, which called for 1 cup pecans, 1/2 cup cacao powder, 1 cup shredded coconut, 2/3 cup coconut butter, 3/4 cup maple syrup, and 1/2 teaspoon of sea salt. To make this original version, simply grind the pecans into a powder with a mini food processor, then stir everything together in a bowl. Scoop as directed above, and freeze for 2 hours to set. If you try these Chocolate Coconut Macaroons, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.
