Raw Chocolate Coconut Macaroons

by admin

These macaroons always create a buzz because they are so rich, delicious and healthy. Skip the nuts and substitute coconut flour for almond flour if nut allergies are a concern.

3 cups shredded coconut
1 cup chopped walnuts [skip with nut allergies]
1/2 cup almond flour (1 cup if adding walnuts – skip with nut allergies)
1 cup unsweetened cocoa powder (1-1/4 if adding walnuts)
1/2 cup pure maple syrup (3/4 cup if adding walnuts)
1/2 cup coconut oil (warmed to liquid – 3/4 cup if adding walnuts)
1/2 tablespoon real vanilla extract
1/4 teaspoon sea salt

  • Combine coconut, cocoa powder, salt and optional almond flour, and walnuts in a large bowl and mix thoroughly
  • Warm the coconut oil to liquid
  • Mix maple syrup, coconut oil, and vanilla extract
  • Combine the wet and dry ingredients and mix completely using wooden spoon
  • Let sit at room temperature for 5-10 minutes to let the allow the oil and liquids to soak into mix
  • Using a small ice cream scoop or spoon (or use your hand) to form into 1”-2” balls onto a cookie sheet lined with parchment paper; cover with plastic wrap
  • Place into the refrigerator or freezer to “set” (solidify) 10– 20 minutes
  • Keep refrigerated or frozen; coconut oil is a solid at room temperatures, it will melt at about 76°F.
  • Serve cold or put out a few minutes early to let them warm up to just below room temp (still slightly cool) which helps the flavor; if they get warm, they get pretty gooey, but still delicious – just not great in the car with kids

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