Coconut Chocolate No-bake Macaroons

Can you use coconut flour instead?

These were amazing!  I keep them stored in the fridge and are delish cold.  Thank you for sharing!

Oh my goodness!  MY NEW FAVORITE THING!!!!!  I’m kind of thinking I might add some chopped pecans to my next batch!  So YUMMY!

This is one of my favorite raw deserts. Only thing I do different is roll them in fine coconut into balls which gives them an amazing taste and makes them easier to store and bring places. Also I mix in the fine coconut instead of using the bigger pieces depending on my mood. Tastes way better then the baked macaroons considering I’m not a huge fan of the normal kind. Thank you for this recipe!

WOW! This is a MUCH SIMPLER recipe than the one I usually use … baking for a 3-day retreat this weekend; I’ll bet they go over BIG!

Needed gluten free, low glycemic, and no chocolate.  Used a little more non-refined extra virgin coconut oil than called for and a little less maple syrup.  If you need low glycemic important to use REAL maple syrup (expensive).  My husband cannot have chocolate, so used carob powder in lieu of cocoa powder.  Used one cup flaked and one cup shredded coconut, and one cup gluten free oats. Excellent!

Yum!  Modified by using 1/3 c. coconut oil, 1/3 c. maple syrup, 1/3 c. coconut creamer.  Combined these liquids in a saucepan with the cocoa powder and salt.  Brought to a boil and boiled for one minute stirring constantly (may separate some).  Poured over dry ingredients and mixed.  After the macaroons are formed and cool down, they stand up quite well at room temperature.  Could play around with removing the maple syrup and replace with stevia and some additional fluid

Sounds yummy, but I have a tree nut allergy. :( 
Any suggestions for a substitute for the almond flour?

Yeah, you really can’t. Tempering involves actual chocolate. This is really a no-brainier recipe. You throw everything together and mix.

I have been making these for months, but a low-sugar variation, using dextrose (low glycemic index), no maple syrup, add honey, and extra expeller pressed coconut oil.  We use the expeller pressed oil for this recipe, or else the coconut oil/flavor overpowers the cocoa.  Yes, this uses double the oil of the original recipe.  

I make the following TRIPLE batch weekly for the family (two large trays, freeze and store in fridge.)  

Our variation:

TRIPLE BATCH:
9 cups coconut flakes
2 1/4 cup almond flour
2 1/4 cup cocoa
1 1/4 cup dextrose
1 1/2 tsp salt

2 cups expeller pressed coconut oil
3/4 cup raw honey
3 tblsp vanilla

Thoroughly mix first 5 ingredients (I actually sift the cocoa/dextrose/salt to make it mix better.)  

Melt the oil/honey/vanilla together over very low heat until just melted.  Add liquid to dry, mixing thoroughly.  

For cleaning ease, we put parchment paper on two large trays, use a cookie scoop (1 1/2″) and flatten the macaroons out a little to make easier eating.  Makes about 80 (40/tray).  Allow to freeze on tray, and then transfer to container and store in freezer until ready to eat; these are not too hard to eat directly from the freezer.  

This is low glycemic using the dextrose & small amount of honey, and a great way to get your daily dose of coconut!  And cocoa!

These are incredibly delicious – my favorite cookie now. I just made a batch using twice the oil (by accident) – 1/2 coconut oil, 1/2 grass-fed butter, because I love butter in my sweets. Also subbed 1/3 cup honey for the 1 cup maple syrup, though I’ve loved them with maple syrup, too (I usually use much less sweetener, though). 
I’ve also subbed coconut flour for almond flour, though today I used ground up soaked/dehydrated almonds. Fantastic!

Has anyone adapted this recipe using stevia?  I need to go sugar-free.  Thanks!
Jill in PA

whoo hoo!!!!!  these remind me of almond joy candy bars!!! LUV UM!!!!  i used 2/3 cup coconut oil … 1/4 c honey and 1/4 c maple syrup. sooooooooooo easy… i did both shredded and flaked coconut.. they both work well.  if you use shredded, you use more (by weight).  You are still using 3 cups, but it weighs more.  (i try to measure my ingredients by weight.)

I used 1/2 c. of maple syrup and 2/3 c. of the coconut oil.  Put them into the fridge to get solid and store them in there.  My kids think these are candy.  So delicious!!

These are absolutely delicious.  I used shredded coconut (because I don’t have the flakes).  I had to grind my almonds in my Vita Mix, and it didn’t exactly turn to flour.  It was more of a “meal” consistency.  It was beginning to look like it might go from “meal” to “almond butter,” so I stopped it and used it the way it was.  I think it just might be better this way!!!  YUMMY!!!  I think next time I’ll try using Agave instead of maple syrup.

Thanks everyone! :) 

About the cookies getting gooey, they will get soft and gooey-ish if at room temperature. There’s no chocolate to temper here (the only “chocolate” is the cocoa) so I would just freeze these until hard and then leave them out. That way they’ll last longer at room temp.

I can’t wait to make these!  So easy, but I can already taste their deliciousness in my mouth!

Do you have to keep them in frig until eaten ? For a party can they be set out or will they get gooey?