Chocolate Coconut Macaroons
User Reviews
5
Chocolate Coconut Macaroons
Description
Chocolate Coconut Macaroons merge the flavor of coconut with the deep notes of cacao powder and almond butter, sweetened naturally with maple syrup. The mixture of these ingredients creates a thick, sticky dough that shapes into small mounds or cookies. Baking at 350ºF softens and firms the exterior while retaining a tender, chewy center as they cool. Alternatively, the macaroons can be frozen to set for a no-bake version, maintaining their shape without spreading.
The texture is dense and chewy thanks to the shredded coconut, with a pronounced chocolate and nutty almond butter taste. The hint of salt enhances the sweetness and highlights the cocoa. This recipe yields roughly 21 macaroons, each bite offering a combination of rich chocolate flavor and the distinctive chewiness of coconut.
These macaroons can be served at room temperature after baking or directly from the freezer if prepared without baking. They make a convenient sweet snack or dessert that keeps well when stored frozen, preserving freshness and flavor.
Nutrition information is estimated per piece and varies by portion size. The macaroons hold their shape well and can be shaped by hand or with a scoop, making preparation flexible. To store, keep baked macaroons at room temperature or freeze no-bake versions in airtight containers to protect flavor and texture.
Ingredients
- 1/4 cup almond butter (70 grams)
- 1/3 cup cacao powder (29 grams)
- 1/2 cup maple syrup (157 grams)
- 1/4 tsp salt 2 grams, sea salt
- 2 cups coconut 194 grams, shredded, unsweetened
Instructions
- Preheat the oven to 350ºF, if you plan on baking these, and line a large baking sheet with parchment paper. In a large bowl, stir together the almond butter, cacao powder, maple syrup, and salt.
- Add in the coconut and stir again, until all of the coconut is coated in the chocolate mixture.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough and drop it onto the prepared baking sheet. Repeat with the remaining dough, making roughly 21 mounds. Use your hands to press any pieces into place, or shape the cookie how you like. They won't spread with baking or freezing.
- To bake the cookies, place them in the oven for 15 minutes. They will not feel firm to the touch at first, but they will firm up as they cool completely. For a no-bake cookie, simply place the pan in the freezer to set, about 1 to 2 hours. Transfer the frozen cookies to an airtight container and store in the freezer to protect their flavor.
- Serve the macaroons at room temperature if you baked them, or straight from the freezer as a no-bake dessert. The baked cookies will last at room temperature for up to 2 weeks (or longer in the fridge) or they will keep for up to 3 months frozen.
Notes
- Shape macaroons with a tablespoon or 1-ounce cookie scoop for consistent size.
- They can be baked for 15 minutes or frozen to set for about 1 to 2 hours as a no-bake option.
- Store frozen macaroons in an airtight container to maintain freshness and flavor.
- Nutrition per macaroon varies depending on portioning; the estimate is based on 21 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 32mg | 1% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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