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. In addition to being raw, these chocolate macaroons are also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
A lot of the recipes I share on this blog are inspired by a product I have either seen in the store (and didn’t buy because of the outrageous price) or purchased (and liked so much that I wanted to recreate it for this blog). This recipe falls in to the later category.
These chocolate coconut macaroons are a copycat recipe for Hail Merry Dark Chocolate Bites. Hail Merry is a great company that believes in consuming foods as close to their natural state as possible. It is most known for its raw snacks and desserts including tarts, cups, and bites. I essentially went off the back of the Hail Merry Dark Chocolate Bites to make these macaroons.
If you’re a coconut macaroon connoisseur, you may notice that this recipe is a bit different than the classic version. There are no whipped egg whites, no condensed milk, and no baking. However, the macaroons are still moist, buttery, and take real willpower to stop at just one.
Ingredients
These chocolate coconut macaroons are made with whole, real ingredients that make them just as good as (if not better than) classic coconut macaroons:
- Coconut: the three most common forms of dried coconut are flaked, shredded, and desiccated. I use unsweetened desiccated (sometimes also called finely shredded) coconut for this recipe. If you can only find shredded or flaked coconut, process it in the food processor first.
- Coconut butter: the original Hair Merry macaroons contain coconut oil. I prefer coconut butter for several reasons – it’s a whole food, it adds extra richness and lovely coconut flavor, and if you make coconut butter at home, it is really cost-effective. Coconut butter is also sticky and beautifully binds the macaroons together.
- Cacao powder: you can use either cacao powder or Dutch-processed cocoa powder in this recipe. Sometimes I also add a little bit of melted chocolate right into the batter to make the macaroons even more chocolaty.
- Maple syrup: I frequently use maple syrup in my raw desserts because pure maple syrup is indeed used in raw cooking. However, maple is not actually raw. The process of making maple syrup involves a very long process of cooking down the sap collected from maple trees. This is a very tedious process that needs to be continually monitored for the correct temperature and air exposure. The reason maple syrup is used in raw cooking is that it contains more nutrients and has a more balanced ratio of glucose to fructose than most raw sweeteners including agave or raw honey. That being said, you can substitute maple syrup for agave, raw honey, or any other liquid sweetener if you wish.
- Sea salt: a pinch of sea salt is crucial in any dessert recipe involving chocolate.
How to Make Chocolate Coconut Macaroons
Since this recipe doesn’t require beating of egg whites into soft peaks or precise baking, making these macaroons couldn’t be simpler.
- Mix. Add the desiccated coconut, coconut butter, cocoa powder, maple syrup, and sea salt into a medium bowl and mix until well combined. The dough will be slightly crumbly, but it should stick together when you press it between your fingers. If the dough is too dry, add a little bit more coconut butter, 1 Tbsp./15 ml at a time. If the dough is too wet, add a little bit more desiccated coconut.
- Shape. Using a 2-Tbsp./30-ml cookie scoop, fill the scoop with the dough and release 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 into the fridge and let them chill until firm, for about 20 minutes.
- Dip in chocolate (optional). Once chilled, you can dip the bottom of the macaroons in melted chocolate.
How to Store Raw Macaroons
- Refrigerating: transfer the macaroons into an airtight container and refrigerate for up to 1 month.
- Freezing: transfer the macaroons into an airtight container and freeze for up to 3 months.
Chocolate Coconut Macaroons Variations
There are many possible variations for this recipe:
- Swap the coconut butter for nut butter: while coconut butter is the most obvious choice for coconut macaroons, you can use any nut butter you like. Almond butter or cashew butter would be my top choices.
- Replace the maple syrup: any sticky, liquid sweetener will work in this recipe. So far I have tried coconut nectar and date syrup.
- Coat the macaroons with chocolate: love chocolate? Dip, drizzle, or coat the macaroons with chocolate.
- Experiment with spices and/or extracts: cinnamon (to add warmth), vanilla (to enhance the other flavors in the macaroons), coffee extract (to bring out the chocolate flavor), etc.
More Raw Coconut Macaroons Recipes
If you love coconut and enjoy raw desserts, they these macaroons next:
- Raw coconut macaroons: not a chocolate fan? These coconut macaroons are essentially a vanilla version of this recipe. They are perfectly sweet, tender, and moist.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Chocolate Coconut Macaroons
Ingredients
- 1 cup desiccated coconut
- 1/2 cup coconut butter , melted*
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- pinch sea salt
Instructions
- Mix. Add the desiccated coconut, coconut butter, cocoa powder, maple syrup, and sea salt into a medium bowl and mix until well combined. The dough will be slightly crumbly, but it should stick together when you press it between your fingers. If the dough is too dry, add a little bit more coconut butter, 1 Tbsp./15 ml at a time. If the dough is too wet, add a little bit more desiccated coconut.
- Shape. Using a 2-Tbsp./30-ml cookie scoop, fill the scoop with the dough and release 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 into the fridge and let them chill until firm, for about 20 minutes.
- Dip in chocolate (optional). Once chilled, you can dip the bottom of the macaroons in melted chocolate.
- Store. Leftover macaroons keep will 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.
Recipe Notes
This recipe looks awesome. I will definitely make it 🙂
Thank you Ana!❤️ they are so good!