Chocolate Coconut Macaroons
This chocolate coconut macaroons recipe features sweet coconut balls dipped in dark chocolate. If you love the flavor of Mounds bars, this is a healthier version with chocolate and coconut.
If you like chocolate and coconut, be sure to check out these Almond Joy Cookies.
Mounds and Almond Joys were always my favorite candies. It’s too bad they’re made with dairy products. But then again, it’s alright with me because these days I can make my own dark chocolate coconut treats.
I based this recipe on the book Raw Food: 100 Recipes to Get the Glow (paid link) by Matthew Kenney and Sarma Melngailis. It’s a wonderful recipe but I reduced the sweetness decided to dip them in chocolate.
It was the best coconut macaroons recipe I’d ever had! I love the combination of flavors and it remains one of my favorite treats today.
Why This Recipe is a Winner
- Almond meal adds consistency to the treats, giving you something to bite into while adding nutrition from the almonds
- Using unsweetened coconut flakes adds rich coconut flavor
- Semi-sweet chocolate chips are melted and combined with coconut oil to create the perfect chocolate coating, making these macaroon cookies absolutely irresistible
What Chocolate is best?
Use dark semi-sweet chocolate with at least 50% cocoa solids. This is the best chocolate for providing a rich, chocolate flavor. It’s also not overly sweet and will melt quickly. Semi-sweet chocolate chips or baking bars work equally as well, I like using either Bakers or Guittard’s baking bars which are both dairy-free (be sure to check the labels as ingredients do change over time).
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Almond meal — You can buy almond meal or almond flour in health food stores or grocery stores. It’s also one of my favorite vegan products at Costco. See the recipe for ideas on how to make your own.
- Coconut flakes — I use dried, unsweetened coconut flakes. I prefer the flakes to be smaller, so I run them through the food processor for a bit.
- Agave Nectar — We’ll add ½ cup agave nectar or you can substitute maple syrup,
- Coconut oil — Use either refined coconut oil for a more neutral flavor or virgin coconut oil for a stronger coconut flavor.
- Vanilla Extract — A little bit of vanilla goes a long way, adding just a hint of vanilla flavor. You can substitute other flavors by using coffee extract, raspberry extract, etc.
- Salt — You can use table salt, but I recommend sea salt.
- Chocolate Chips — Use your favorite dairy-free chocolate chips.
How to Make Coconut Macaroons
You’re going to love this recipe for coconut macaroons because they’re so easy! You really only need 15 minutes to make them.
- Combine the macaroon ingredients in a bowl and stir well to combine.
- Roll out rounded balls of the coconut mixture.
- Melt chocolate and coconut oil in the microwave and stir until creamy.
- Dip the macaroons in the chocolate and set them on a baking sheet lined with waxed paper.
- Place the macaroons in the fridge until the chocolate is set, at least 30 minutes.
Quick Fix Tip
Speed up the chocolate setting process by placing the fresh chocolate-dipped coconut macaroon cookies on a tray lined with waxed paper. Place that tray in the fridge. The cold air of the fridge will help the chocolate harden more quickly.
Raspberry Macaroons
I love the flavor of raspberry and coconut. These raspberry coconut donuts and this raspberry coconut cake are my favorite proof.
You can incorporate the flavor and color of raspberry by:
- Adding ¼ cup of fresh raspberries to the macaroon batter. Be sure to stir it equally, pressing and mashing the raspberries as you go.
- Substituting raspberry extract for the vanilla to enhance the raspberry flavor.
Make Keto Macaroons
Going low carb these days? I get you! It’s great to know you can still have some sweets in your diet while enjoying the benefits of reducing carbs.
These chocolate coconut macaroons are already pretty low-carb as it is. Here are the nutritional estimates for each cookie:
Calories: 197 Fat: 16g Protein: 3g Fiber: 3g Net Carbs: 9g
To reduce carbs even more try the following:
- Reduce the agave nectar to ⅓ cup
- Or, use a zero-calorie syrup sweetener like Lakanto MonkFruit Syrup (paid link)
- Use stevia-sweetened chocolate chips like Lillys. You can learn more about vegan sugar-free chocolate in my dairy-free chocolate chips guide.
More Chocolate Coconut Recipes
If you prefer a macaroon made with condensed milk, be sure to try my Gluten-Free Macaroons made with vegan condensed milk.
That’s it for the chocolate coconut macaroons. Enjoy!
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
Chocolate Coconut Macaroons
Ingredients
- 1 ½ cups almond meal (see note)
- 3 cups coconut flakes , dried, unsweetened
- ½ cup agave nectar or maple syrup
- ⅓ cup coconut oil
- 1 tablespoon vanilla
- ½ teaspoon sea salt
Chocolate Coating:
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Combine the macaroon ingredients in a bowl and stir well to combine.
- Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture.
- Mix together chocolate chips and 1 tablespoon of coconut oil in a microwave-safe dish and heat for 30 seconds, set aside for a minute, and then stir until creamy. If the chocolate is not entirely melted, heat for 20 seconds more.
- Dip the macaroons in the chocolate and set them on a baking sheet lined with waxed paper. You can drizzle chocolate over the tops of the macaroons as well. Place the macaroons in the fridge until the chocolate is set, at least 30 minutes.
- Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2021.
pulsaroons – HA!
I too had loved those Dean & Deluca treats… these look just as good if not way better!
These sound AMAZING! Loving this recipe ….
I just love the pink!
My favorite macaroon recipe is based on a sort of custard (where you cook soymilk, sugar, salt & flour and then fold in some vanilla and coconut flakes before baking). It even convinced the non-vegan eating people in my family, they were that good. But I think I’ll try your version next 🙂
Your version sounds very tasty too. Let me know what you think of the vegan/raw version!
Mmm, yummy! I love macaroons. I’ve yet to try my hand at these. What is a dehydrator? What a great idea using beet juice.
Aw, what cute little pink cookies. 🙂
You come up with the best sweets, Marly! Your palate should be nationally recognized for its ability to remember and not take for granted traditional goodies. I mean, wedding cookies, date balls, and now macaroons-too much;)
Ooh, and I love that you used beet juice. And it worked too, didn’t it?!
p.s. My Cauldron Boy’s nick name for me is ‘macaroon’.
Wonderful job Marly. Don’t you just love using beet juice to dye food? I use it to make my red velvet cupcakes, and I feel so much better eating them knowing that there are no artificial colors. These macaroons look decadent and delicious. They are a favorite treat of mine, so I will have to give this recipe a go. Thank you for sharing.
These are fantastic looking! I am finishing my bag of Hail Merry’s macaroons but I have been wanting to try my hand at my own macaroon baking. I love the pink one too!