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raw chocolate coconut macaroons
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5 from 2 votes

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. 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.
Prep Time15 mins
Total Time15 mins
Servings: 12 macaroons
Calories: 114kcal



  • Mix. Add the desiccated coconut, coconut butter, maple syrup, cocoa powder, and sea salt into 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 the mixture is too dry, add a little bit more coconut butter, 1 Tbsp./15 ml at a time. If the mixture is too wet, add a little bit more desiccated coconut. 
  • Scoop. 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 into the fridge and let them chill until firm, for about 20 minutes.
  • Dip in chocolate (optional). Once chilled, dip the bottoms of the macaroons in melted chocolate and then set the macaroons back onto the parchment paper-lined baking sheet to allow the chocolate to harden, Drizzle any remaining chocolate on top. Refrigerate until set, 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. 


*I used homemade coconut butter, but store-bought coconut butter will work just fine.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.


Serving: 1of 12 | Calories: 114kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Sodium: 6mg | Fiber: 3g | Sugar: 5g