This Chocolate Coconut Macaroons recipe features sweet coconut balls dipped in dark chocolate. Chocolate dipped macaroons are a favorite easy treat. Although simple to make, these coconut macaroon cookies are indulgent!
There’s nothing like the flavor of coconut and chocolate, at least in my book. I’ve loved those two together since I was a kid when I stole a piece of coconut candy at the store.
Don’t worry, my dad made me return that stolen piece of candy to the store manager. I remember feeling so embarrassed. But it just goes to show the lifelong passion I have felt for this flavor combination.
History of the Macaroon
Coconut macaroon recipes were originally described as a “small, sweet cake consisting largely of ground almonds.” This definition just doesn’t get it quite right. They forgot the word delicious.
The etymology of the word macaroon weaves its way back to the Italian word maccarone which itself comes from ammaccare meaning to crush.
Wow. I’m glad the Italians didn’t have a food processor back then because who knows what word they would have used instead. Macaroon is such a lovely name. I think pulsaroon or processessoroon wouldn’t have the same effect.
Why You’ll Love Chocolate-Covered Vegan Macaroons
Macaroons have been a favorite treat of mine beginning back in the days when my mom would buy the store-brand flat coconut cookies. Thin, crispy, coconutty perfection.
As an adult my tastes buds evolved and I upgraded to chocolate macaroons. I will confess that even after choosing a vegan lifestyle, in the early days I would still imbibe in non-vegan macaroons when they were brought into the office.
Can you really blame me? Chewy coconut macaroons are coconutty goodness with a crispy outer shell and soft, gooey insides. However, over the years I’ve learned to make these treats homemade. And I’ve learned that chocolate vegan macaroons are just as good if not better!
I haven’t felt deprived about giving up most things for a vegan lifestyle, but macaroons were on the list. I definitely struggled to leave them behind.
That is until one day when a friend gave me the book Raw Food: 100 Recipes to get the Glow by Matthew Kenney and Sarma Melngailis. I have to confess that my first thought was “Isn’t being vegan enough? Why do I even need to think about raw food?”
Over time I’ve really come to enjoy reading this book and trying some of its recipes…including one super delicious recipe in particular, macaroons. I was in heaven the first time I tried them.
Of course, like most every other recipe I try, I eventually came to alter it, reducing the sweetness to meet my tastes. My favorite tweak was when I 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.
I don’t call for cooking these choc coconut macaroons, however I have baked them before, to create a crispy outer shell. See tips below for baking them. They’re fine either way.
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.
The first step? Do NOT preheat your oven. Isn’t that nice for a change?
Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
Use a small ice cream scoop, cookie dough scooper, or your hands to spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens.
Quick Fix Tip
Speed up the chocolate setting process by placing the freshly 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.
Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
Make This Recipe Your Own
You know me, I’m all for changing up a recipe when the mood strikes. If you need some ideas to get the ball rolling, here are some ways I would change this coconut macaroon cookie recipe:
- Add some dried fruit to the coconut mix. May I suggest mango?
- Make these into mini balls and dip the whole mini coconut ball in chocolate for little bite-size treats. This would be perfect for movie night with my Vegan Popcorn
- I love using natural food coloring to change the look of the coconut filling. Look at the natural blue in this Blue Velvet Cake
- Add a little peanut butter to the coconut mix
- Throw in some chopped almonds for crunchy coconut cookies!
Should I go on? Or do you get the idea? Just play around with it and see what ideas come your way to make the best macaroons for you!
You’ll notice that I’ve saved some different recipes in the whole coconut-chocolate theme myself. In fact, I made some Raspberry Chocolate Dipped Coconut Macaroons. I even made some Almond Joy Bites too.
And, to be completely honest, I’m pretty sure I’m not done yet. There may be more chocolate-covered macaroons flavors soon.
If I crave that crispy outer shell I sometimes will turn the oven on to about 200, let it heat up, turn the oven off, and then place the macaroons on a cookie sheet and let them sit in the cooling oven for an hour or so. After they cool off, they have just a bit of that crispy goodness.
Easy Coconut Macaroon Recipe
Here are a couple of additional items of note when making these easy coconut macaroons. There’s more than a few uber healthy people in the world and most of them probably will recommend using dried, unsweetened coconut flakes and raw almonds. I recommend these too, but at the same time I realize these ingredients are not always readily available (or affordable).
- Coconut. Although I prefer the smaller coconut flakes, you can use regular coconut bought in the bakery aisle of your grocery store. Buy unsweetened coconut and then pulse it in the food processor a few seconds so that the flakes are smaller.
- Almonds. I buy my almonds from Costco. I’m not certain what “raw” means when it comes to nuts because from what I’ve read it appears that all nuts in the US are required to go through some pasteurization process. The goal is to avoid roasted nuts. Personally, I love the natural flavor and texture of unroasted nuts like almonds, cashews and Brazil nuts.
- Agave. Again, I buy agave nectar from Costco. You could also use maple syrup or a zero sweetener syrup, like Monk Fruit Syrup too.
- Chocolate Chips. It’s tricky finding dairy-free chocolate chips these days. I buy them in bulk from Sprouts or there’s also some great brands like Enjoy Life.
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: 111 Fat: 9g Protein: 1g Fiber: 2g Net Carbs: 7g
To reduce carbs even more, use a zero calorie syrup sweetener like Lakanto MonkFruit Syrup. I love using Monkfruit in my sweet recipes because it’s a all natural.
In addition, you can use refined sugar free chocolate chips like Lilly’s Chocolate Chips. I love this chocolate and use it often!
Both of these adaptations will create an even lower carb sweet treat!
I hope you enjoy these Chocolate Coconut Macaroons as much as we do. You don’t have to be into raw food or even be vegan to enjoy them, but it never hurts! If you decide to make them, snap a photo and share them with us with #namelymarly on Instagram. We love seeing your creations!
Chocolate Covered Vegan Macaroons
- 1 ½ cups almond flour raw almonds ground in a food processor for 15 – 20 seconds,
- 3 cups coconut flakes dried, unsweetened
- ½ cup agave nectar or maple syrup,
- ⅓ cup coconut oil found in most health food sections,
- 1 tablespoon vanilla
- ½ teaspoon sea salt
- 1 cup chocolate chips dairy-free
- 1 tablespoon coconut oil
- First of all, do NOT preheat your oven. Isn’t that nice for a change?
- Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
- In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
- Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
- Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
- Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
- Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
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.
Here are some of the recipes featured in today’s post:
Whichever coconut cookie you’re biting into, enjoy!