Chocolate Coconut Macaroons
If you love the combination of chocolate and coconut, these raw chocolate coconut macaroons will be your new favorite dessert. They are coconutty, chocolaty, tender, and slightly chewy. Watch the video above to see how to make them!
Servings: 12 macaroons
Calories: 114kcal
Ingredients
- 1 cup unsweetened desiccated coconut
- 1/2 cup coconut butter , melted
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- pinch sea salt
Instructions
- Mix the ingredients. Add the desiccated coconut, coconut butter, maple syrup, cocoa powder, and sea salt to a medium bowl and mix until well combined. The mixture will be slightly crumbly, but it should stick together when you press it between your fingers. If it's too dry, add a little bit more coconut butter, 1 Tbsp./15 ml at a time. If it's too wet, add a little bit more desiccated coconut.
- Shape the mixture. Using a 2-Tbsp./30-ml cookie scoop, fill the scoop with the mixture and release it onto a parchment paper-lined baking sheet. The cookie scoop will create a dome shape that is flat on the bottom.
- Chill. Transfer the macaroons to the refrigerator to firm up, for about 20 minutes.
- Dip in chocolate (optional). Once chilled, dip the bottoms of the macaroons in melted chocolate and then place the macaroons back onto the parchment paper-lined baking sheet. Drizzle any remaining chocolate on top. Refrigerate until set, for about 10 minutes.
- Store. Leftover macaroons keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 12 | Calories: 114kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Fiber: 3g | Sugar: 5g