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Enjoy these guilt-free Chocolate Coconut Macaroons for dessert or a sweet snack in the afternoon. What makes this version of macaroons so special is the added raw almond butter and sugar-free maple syrup, which give them added plant-based protein and a sweet, nutty flavor. But, of course, once you fall in love with these chocolate coconut macaroons, you'll also be in the mood for other sweet treats like our coconut cupcakes or coconut rum cake!
Are coconut macaroons good for you?
This recipe is low in sugar and fiber, making them a good option when craving something sweet and chocolatey.
Are coconut macaroons good for weight loss?
While this recipe is healthier than traditional macaroons, they should still be consumed in moderation.
Should coconut macaroons be refrigerated?
Coconut macaroons can be kept chilled; however, it's not required to be held in the fridge.
Why are my coconut macaroons runny?
Coconut macaroon batter needs to firm up in the fridge for 30 minutes before baking to prevent the macaroons from getting runny while they're baking.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Serves
15 persons
Ingredients
- 1 cup Unsweetened Shredded Coconut
- ½ cup Raw Almond Butter, melted
- ⅓ cup Cocoa Powder
- 2 tablespoons Coconut Oil, melted
- 2 tablespoons Sugar-Free Maple Syrup
- 1 teaspoon Vanilla Extract
- A pinch of Sea Salt
- ⅓ cup Semisweet Chocolate Chips
Instructions
Place all the ingredients into a mixing bowl, use a spatula to combine everything together.
Line a baking sheet with parchment paper, and divide the macaroon batter into 15 portions.
Use your hands to roll the portions into balls spreading them out onto the baking sheet. Chill the macaroons in the fridge for 30 minutes.
Preheat the oven to 350F. Bake the macaroons for 10 minutes until the edges firm and crisp up.
Transfer the macaroons onto a wire rack letting them cool for 10 minutes before eating.
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